About the dish

Wonton noodle soup (Yún Tūn Miàn/云吞面) is a classic Cantonese dish that brings together plump shrimp and pork wontons, springy egg noodles, and leafy greens in a flavorful broth. It’s a comforting, all-in-one meal, light yet satisfying, with a beautiful balance of textures and umami depth. The soup, in particular, is what I love most: savory, soothing, and full of character.

Back when I worked night shifts at a newspaper, I’d often head to a 24-hour Hong Kong–style tea restaurant (茶餐厅) to unwind over a hot bowl of wonton noodle soup. It was the perfect late-night comfort, hearty enough to fill me up, yet gentle and restorative after a long day. This dish still brings back that same sense of warmth and satisfaction, every time I make it.

This dish shares many similarities with the classic Wonton Soup I shared earlier, but it comes with the addition of noodles and a soup base that carries a unique oceanic flavor I truly enjoy.

Make the wontons

For the wontons, you’ll need the following ingredients:

• Wonton wrappers
• Shrimp, any size, headless and peeled
• Ground pork, preferably with a high-fat content
• Unsalted stock, to help create a juicy texture
• Light soy sauce
• Oyster sauce
• Shaoxing rice wine, optional
• Minced ginger minced
• Salt

Note on the wrappers

Wonton wrappers are super thin, square sheets of dough made specifically for wontons (they’re different from dumpling wrappers, which are thicker and round). You can find them in the frozen section of most Chinese or Asian supermarkets. If you can’t find them, try making your own using a pasta machine.

Be sure to defrost the frozen wrappers ahead of time, but don’t open the package until you’re ready to assemble—the low moisture content makes them dry out and become brittle quickly.

Tips for the filling

There’s no need to mince the shrimp—just cut it into small chunks. This preserves its crisp, bouncy bite once cooked. Also, be sure to mix the filling thoroughly until it becomes sticky and cohesive. This helps it hold together and makes wrapping easier.

Wonton folding technique

Folding wontons is fun! The goal is to wrap a small amount of filling into a well-sealed parcel. I’ve shared a post on Six Ways to Fold Wontons, but today I’m introducing another method I call the “Pouch Bag Style”.

Unlike other techniques, this one doesn’t require wetting the wrapper to seal. To ensure success, make sure the wrappers haven’t dried out, and pinch firmly when gathering the sides together. Refer to the image above or the tutorial video for a visual guide.

Choose the noodles

The noodles used in wonton noodle soup are often labeled specifically as “wonton noodles (云吞面).” They’re very thin, yellow noodles made from wheat flour, eggs, and water. Any type of thin egg noodle will get you close to the classic version.

Wonton noodles share a similar texture with wonton wrappers: slippery and springy, giving a satisfying mouthfeel that makes slurping so enjoyable. I usually buy fresh wonton noodles from my local Chinese supermarket. When I don’t have any on hand, I make alkaline noodles (ramen) with my pasta machine using the thin strand setting. The taste and texture are quite close.

I’m often asked about converting between fresh and dried noodles. While water content can vary by brand, here’s a general estimate: my recipe serves 6 bowls of wonton noodle soup using 14 oz (400 g) of fresh egg noodles. You can substitute this with 7 oz (200 g) of dried egg noodles.

Prepare the soup

The soup base plays a key role in this dish. Traditionally, it has a rich umami taste with a distinctive seafood flavor, thanks to dried flounder powder (大地鱼粉). Since this ingredient can be hard to find, I’ve created an alternative flavor combination that’s just as delicious.

Here’s what you’ll need for the soup:

• Unsalted stock – I use homemade Chinese chicken stock, but fish or seafood stock works well too if you want a stronger ocean flavor.
• Fish sauce (鱼露) – This replaces the dried flounder powder. While not traditionally Chinese, fish sauce is a common ingredient in many Asian home kitchens. If you don’t have it, light soy sauce is a fine substitute.
• Sesame oil
• Ground white pepper
• Bok Choy, or other leafy greens like spinach, Gai Lan, or Choy Sum
• Scallions, for garnish

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About the dish

During nearly two decades of living outside China, I’ve come to realize just how dearly Chinese spring rolls (Chun Juan/春卷) are loved. If you’ve ever had Chinese food, chances are you’ve tried this delicacy—it’s one of the most popular items on Chinese restaurant and takeout menus.

My recipe for Classic Spring Rolls with pork, shrimp, and vegetable filling has been well received by readers. Today’s recipe—Veggie and Tofu Spring Rolls—is my response to those who’ve requested a meat-free alternative. I have to say, they’re equally delicious.

These vegan spring rolls are packed with vibrant, crunchy vegetables, flavorful tofu, two types of mushrooms, springy vermicelli, and a generous dose of aromatics—all combining to create a bite that’s truly satisfying.

Ingredients

Here are all the ingredients you need to make these veggie and tofu spring rolls:

• Spring roll wrappers (Learn more below)
• Pressed tofu (Learn more below)
• Bok choy
• Carrots
• Shiitake mushrooms
• Wood ear mushrooms
• Mung bean vermicelli
• Scallions
• Garlic
• Seasonings: salt, sugar, sesame oil, and white pepper
• Neutral cooking oil, such as sunflower, rapeseed, canola, soybean, and vegetable oil

About wrappers

You can find spring roll wrappers in the frozen section of Chinese or Asian grocery stores, typically labeled as spring roll pastry. For this recipe, I used wrappers measuring 8.5×8.5 inches (215×215 mm), sold in a 40-piece package. These are slightly smaller than the ones I used for photographing my Pork and Veggie Spring Rolls.

Don’t confuse Chinese spring roll wrappers with the Vietnamese version. The former are square, made of wheat flour, and pliable, while the latter are round, made from rice flour, and come in a dried form. I don’t recommend substituting one for the other.

About tofu

The tofu used in this recipe is pressed tofu (known as Doufugan/豆腐干), which contains very little water and has a dense, firm texture, a brown outer layer, and a savory flavor. It is typically sold as smoked tofu or five-spice tofu, in square or rectangular pieces about ⅓ inch (8 mm) thick. I also use it in the filling for Pan-Fried Vegan Dumplings.

If unavailable, you can substitute it with extra-firm tofu. Alternatively, substitute with eggs scrambled in oil and coarsely chopped—similar to how they are prepared in Chive and Egg Pockets.

Prepare & deep fry

Step 1: Prepare the wrappers

Since spring roll wrappers are usually sold frozen, don’t forget to thaw them in advance—leave them unopened in their package while defrosting.

Once they’re thawed and the filling is ready, I recommend separating the wrappers one by one ahead of time to save time during assembly. Because they’re tightly packed, handle them carefully to avoid tearing.

Also, always keep the separated wrappers covered with a damp cloth, as they contain very little moisture and can quickly dry out and become brittle when exposed to air.

Step 2: Soak the dried ingredients

This recipe uses three dried ingredients that need to be rehydrated in advance:

• Dried shiitake mushrooms: Soak in cold water overnight, or in hot water for 30 minutes, until plump and soft.
• Wood ear mushrooms: Soak in cold water for about 2 hours, or use hot water to speed up the process, until they expand and become springy.
• Mung bean vermicelli: Soak in cold water for about 12 minutes, until pliable.

Step 3: Mix the filling

Unlike dumpling fillings, which require the ingredients to be finely chopped or minced, this spring roll filling features coarsely chopped vegetables and tofu, resulting in a crunchy texture once cooked. Grate the carrot, cut the vermicelli into short strands, and slice the remaining ingredients thinly.

For the best flavor, I like to sauté minced garlic, chopped scallions, and sliced shiitake mushrooms in a bit of oil to fully release their aroma. Then, stir in the remaining ingredients along with salt, sugar, sesame oil, and white pepper.

🌟 NOTE: You don’t need to precook the tofu and veggies as they’ll be cooked inside the wrappers during the deep-frying process. This way, they retain their optimal taste and nutrition.

Step 4: Wrap the spring rolls

Wrapping spring rolls is pretty straightforward (easier than making fancy dumpling pleats). Please refer to the video in the recipe card below for reference.

• Lay a wrapper on your work surface and place a generous amount of filling near the corner pointing toward you.
• Lift that corner and wrap it around the filling to form a cylinder shape.
• Roll once, then fold the two side corners toward the center, wrapping tightly.
• Continue rolling until only a small triangle remains at the top. Moisten that corner with a little water, then finish rolling to seal completely.

Step 4: Deep fry the spring rolls

To achieve that iconic golden, crispy crust, it’s best to deep-fry these rolls (the air-frying option is explained in a later section).

Fill a wok or small pot with enough oil to create a depth twice the thickness of the spring rolls. Heat it to around 350°F/180°C, then gently slide in the rolls, making sure they float in a single layer without overcrowding.

Fry over medium heat, flipping them occasionally to ensure even browning. Once golden all over, carefully remove them from the oil and place them on kitchen paper to absorb any excess oil.

Air-fry option

Looking to reduce oil consumption? Try the air-fried alternative. While it may not deliver the same look and texture as deep-frying, it’s a satisfying option with fewer calories. Here’s how to cook spring rolls in an air fryer:

• Preheat the air fryer to 390°F/200°C for 3 minutes. Lightly brush the spring rolls with oil, then place them in a single layer on the crisper tray.
• Cook for 8–10 minutes, then flip and cook for another 5 minutes until golden. Cooking times may vary depending on the device, so check doneness occasionally.

Make ahead

Freshly assembled, uncooked spring rolls freeze well and can be stored in airtight bags for several months. You can deep-fry them straight from frozen—no need to defrost. Just place them in hot oil at 375°F/190°C (slightly higher than for room-temperature rolls) and fry as usual. If air frying, cook them without defrosting. Follow the same instructions explained in the air frying section above, but increase the cooking time by about 5 minutes.

If you have any leftover cooked spring rolls, reheat them in the oven at 390°F/200°C for about 10 minutes, or in an air fryer at the same temperature for around 5 minutes (in a single layer).

Serving ideas

I enjoy these veggie and tofu spring rolls on their own to fully appreciate their light, fresh taste. Sometimes, a quick dip in classic Sichuan chili oil or Chiu Chow chili oil adds a nice kick. A more complex dipping sauce works well too—try mixing lime juice with minced garlic, light soy sauce, honey, and finely chopped fresh chili.

Serve them as an appetizer for multi-dish festive dinners, or as part of a regular meal alongside simple soups like Tomato Egg Drop Soup or Seaweed Egg Drop Soup. They also make a great snack between meals.

Other takeout dishes

Looking for Chinese takeout classics? Check out these popular recipes:

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Chicken Chop Suey (with an easy stir-fry sauce)

Egg Foo Young (Chinese Omelette, 芙蓉蛋)

Broccoli with Garlic Sauce (蒜蓉西兰花)

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About the dish

Today, I’m adding another recipe to my dumpling collection—my absolute favorite topic to share! This recipe features half-moon-shaped parcels made with fresh wrappers, filled with pork and chives, then pan-fried to perfection: crispy on the bottom and soft yet slightly chewy on top.

Like the Boiled Pork and Cabbage Dumplings I shared earlier, these pan-fried pork and chive dumplings (猪肉韭菜煎饺) are a staple in our Red House. Whenever I pass by a Chinese or Asian supermarket, I always grab a bag of Chinese chives. When my children spot the chives, they know their favorite dumpling dinner is on the way.

If you’re a seasoned dumpling maker, feel free to jump straight to the recipe card at the end. But if you’re new to this culinary art, I recommend reading through the entire post and watching the tutorial before rolling up your sleeves to get started.

🌟NOTE: This recipe is perfect for boiling or steaming too. Check out my post on Three Ways to Cook Dumplings to learn each technique.

Homemade wrappers

** Skip this section if you plan to use store-bought wrappers. However, I encourage you to try the homemade version when you have time—they’re absolutely worth the effort!

Flour to water ratio

You only need two ingredients—all-purpose flour and water—to make Chinese dumpling dough. The ratio is approximately 2 to 1 by weight, although adjustments may be necessary depending on the water absorption capacity of the flour.

For example, to make 30 dumpling wrappers, you will need 250 g of flour mixed with 125–130 g of water. If you don’t have a kitchen scale and need to measure by volume, use 2 cups of flour (measure carefully using spooned-and-leveled technique for accuracy) and 1 cup plus 1 or 2 teaspoons of water.

🌟NOTE: I have a separate blog post dedicated to Homemade Dumpling Wrappers which covers all aspects of this topic thoroughly. Read it if wish to learn more.

Make the dough

Dumpling dough is easy to make: mix flour and water, then knead into a medium-firm, smooth dough. This can be done by hand or with a stand mixer. Both methods work equally well—choose what suits you best.

• By hand: Combine the ingredients into a rough dough, let it rest for 10 minutes to hydrate, then knead until smooth and elastic.
• By machine: Use a stand mixer with a dough hook on low speed for about 8 minutes until the dough is smooth and well-formed.

Rest the dough

Next step is to rest the dough (very important!). This process allows the gluten network to relax, increasing elasticity and making it easier to stretch the dough into the desired wrapper shape.

Let the dough rest for at least 30 minutes. If the dough feels firm, extend the resting time to 60 minutes, as it tends to soften over time. Remember to cover the dough or its container to prevent it from drying out.

Roll the wrappers

Chinese dumpling wrappers are rolled out individually. Follow these steps:

• Divide the dough into sections.
• Roll one portion into a rope.
• Cut the rope into equal-sized pieces.
• Press each piece into a small disc.
• Flatten each disc into a thin wrapper with a rolling pin.

🌟 NOTE: Remember to lightly dust both the surface and the dough with flour to prevent sticking. Use a small, easy-to-handle rolling pin (avoid large pastry rolling pins with handles). Watch the tutorial video for a clearer demonstration of the technique.

Pork and chive filling

This recipe features two of the most popular ingredients used in Chinese dumpling fillings: ground pork and Chinese chives. You can find this combination in both northern households, where the boiled version is dominant, and Cantonese dim sum houses, where dumplings are either pan-fried or steamed.

Thanks to the strong, distinct taste of Chinese chives, this filling doesn’t require much additional seasoning. A little salt, sesame oil, and spice powder (such as five-spice powder, ground Sichuan pepper, or white pepper) are all you need.

How do you achieve a tender, juicy filling? Here are two tips:

• Choose ground pork with a high fat content.
• Add water (or stock, if available) to the meat. Do this by swirling the meat in one direction while gradually pouring in the liquid. Continue stirring until the meat becomes very sticky.

After seasoning and moistening the meat, stir in finely chopped Chinese chives and combine them thoroughly.

Assemble the dumplings

Now that you have both the wrappers and filling ready, it’s time to assemble them into little parcels. Some may find this part intimidating, but don’t worry! As long as you can seal some filling inside a wrapper and ensure there are no leaks, you’re on the right track.

Although there are many different ways to shape dumplings (have you already read my post on Ten Ways to Fold Dumplings?), I usually stick to the simplest method: Fold the wrapper in half, then pinch to seal the top. Next, make a few folds from each corner while sealing the dumpling completely. The tutorial video (in the Recipe Card at the end of the post) demonstrates how it’s done.

Here are some extra tips to help you succeed:

• Try not to overstuff the wrapper. Gradually increase the filling amount as you gain more confidence.
• Dust the surface with a little flour before placing the assembled dumplings on it. This prevents sticking.
• Don’t leave the dumplings sitting out for too long before cooking. If you plan to cook them later, freeze them (not in the fridge!)

Pan-frying process

Do you know that pan-frying dumplings actually involves two cooking actions: the bottom of the dumplings are first fried in a little oil to a crispy texture, then they are steamed until fully cooked. Here is the procedure in detail:

Heat a little oil in a skillet, then put in the dumplings. You can place them quite close to each other as they won’t expand like bao buns.

🌟 NOTE: To avoid making these dumplings overly greasy, use just a little oil to fry them. For example, you only need one tablespoon of oil for a 12 inch/30 cm skillet.

Let them fry over high heat until the bottom of the dumplings becomes golden-Carefully lift one up to check its color.

Pour cold water into the skillet, enough to cover ⅓ of the height of the dumplings. Cover with a lid immediately. Leave to steam over high heat.

Once all the water has evaporated and you hear a sizzling sound, remove the lid. Leave the skillet on the heat for about 20 seconds longer to eliminate any remaining moisture beneath the dumplings, allowing them to develop a crispy crust. Be careful not to burn them, though.

Serve & storage

Enjoy your pork and chive dumplings while they’re warm. If you’d like to add a hot and sour kick, dip them in a mixture of Chinese chili oil and black rice vinegar. You can find more inspiration in my post on Six Dumpling Sauces.

I recommend cooking only as many dumplings as you plan to eat and storing the rest of the uncooked ones in the freezer right away. They freeze well, and you can pan-fry, boil, or steam them straight from frozen without defrosting.

• Place the uncooked dumplings on a tray dusted with flour. Put into the freezer until they become solid.
• Transfer the frozen dumplings to an air-tight bag or container. Consume within 3 months.

FAQs

Over the years of sharing dumpling recipes, I’ve received a fair amount of questions. Here are some common ones:

Other dumpling recipes

Looking for more Chinese dumpling inspiration? Check out these popular ones:

How to make Xiao Long Bao (小笼包, Soup Dumplings)

Kimchi Dumplings

How to Make Steamed Dumplings, Two Methods (蒸饺)

Sichuan Dumplings (Zhong Dumplings/钟水饺)

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When it comes to authentic Chinese cuisine, you can not miss the world of dim sum dishes. They are small-portioned delicacies traditionally served at Cantonese restaurants as breakfast or brunch.

Over the last few years, I’ve created quite a few recipes featuring classic dim sum dishes. I thought it would be a good idea to list the most-loved ones in one single post.

Not only are all these recipes as delicious as can be, but they are also suitable for home cooking with easy-to-follow steps, simplified methods, and many helpful tips. Scroll down to explore them all!

Har Gow (虾饺)

Juicy filling wrapped by translucent skin, Har Gow (crystal shrimp dumplings) is a pleasure both on your palate and to your eyes. Read my detailed recipe to learn how to make it perfectly.

Cheung Fun (肠粉)

Cheung Fun refer to smooth, slippery rice noodles stuffed with savory fillings. My recipe includes a well-tested batter formula, filling options, steaming tips and a dipping sauce.

Siu Mai (烧卖)

Siu mai are steamed, cup-shaped, stuffed parcels with an unsealed open top. Not only are they delicious, but they also stand out for their iconic texture: tender, juicy, and wonderfully springy.

Lo Mai Gai (糯米鸡)

Flavorful, gooey rice with tender chicken wrapped in aromatic leaves, Lo Mai Gai is a classic dim sum dish loved by many. Learn my simplified version that tastes just as good!

Soup Dumplings (小笼包)

One of the finest Chinese dishes, soup dumplings are famous for their delicate skin and scrumptious soupy filling. Follow my tips & tutorial to make it to a restaurant standard.

Spring Rolls (春卷)

Chinese spring rolls are one of the most sought after dishes in dim sum restaurants. My recipe includes a delicious pork and vegetable filling, two frying methods and top tips to avoid a greasy taste. Want a vegan alternative? Try my tofu and veggie spring rolls.

Black Bean Ribs (豉汁蒸排骨)

Bite-sized pork ribs steamed with fermented black beans, aromatics, and a set of umami-rich condiments, black bean ribs are loved for their complex flavors – savory, aromatic, garlicky, earthy, and more.

Char Siu Bao (叉烧包)

Char Siu Bao are stuffed buns famous for their fluffy, cotton-like wrapper and saucy pork filling. Try my tried-and-tested recipe which includes many tips and a tutorial video.

Lo Bak Go (萝卜糕)

Lo Bak Go (aka turnip cake) stands out for its fragrant, umami taste and soft, gooey texture. Many Chinese families make it at home for festive occasions like Chinese New Year and other important gatherings.

Chicken Feet (风爪)

Chicken feet are a go-to delicacy for many Chinese diners at dim sum restaurants. Try my home-style recipe — it’s quick and easy, delivering the same flavour and tenderness with less time and effort.

Congee (粥)

Although a simple and humble dish, congee plays an important role in the Chinese dim sum tradition. Check out my complete guide to learn the ideal ratio, a shortcut method, seasoning, topping ideas and make-ahead tips.

Custard Buns (奶黄包)

Custard buns (Nai Wong Bao) feature cotton-like buns with a creamy, egg-milk based filling. My tried and tested recipe walks you through the process, offering many tips and tricks to help you make them successfully.

Sesame Balls (煎堆)

Gooey mochi dough filled with red bean paste and coated with crispy sesame seeds, Sesame balls are simply delightful! Learn top tips to make them to perfection.

Potstickers (煎饺)

Stuffed with a delicious filling and pan-fried to perfection, potstickers (pan-fried dumplings) delight both the palate and the eyes. Learn how to create their iconic crispy skirt.

Wonton Soup (云吞)

Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.

What are Chinese meat pies

Chinese meat pies, known as Xiàn Bǐng/馅饼, are a type of stuffed flatbread popular throughout China. They offer a rich diversity of fillings, shapes, and flavors, catering to a wide range of tastes.

Imagine a cross between a giant dumpling and a flatbread, pan-fried to a golden shine. If you enjoyed my recipe for Crispy Stuffed Flatbread or Scallion Pancakes, you’ll find these meat pies to be an excellent alternative.

My version showcases how my parents make them, using a mixture of fatty ground meat and a generous amount of scallions. However, I’ve enhanced their dough recipe by adding extra water and a little oil, which results in a more tender mouthfeel.

Top tips

As usual, I’d like to first point out a few tips to help you achieve the best result.

• Allow enough time to rest the dough.
• Add water/stock to the filling for a juicy texture.
• Watch the tutorial to learn the assembly technique
• Freeze uncooked pies and cook whenever you wish.

Make the dough

For the dough, you only need three elements: all-purpose flour, water (both hot and room-temperature), and cooking oil. Through testing, I’ve found this combination to be the best formula for producing a soft, palatable texture in Chinese meat pies.

Here is how you make it by hand:

1. Firstly, add hot water (just boiled) to the flour. Stir to distribute. Then, add room-temperature water and cooking oil.
2. Mix and combine to form a soft, cohesive, rough-looking dough. Leave to rest, covered, for 20 minutes. Knead it again until perfectly smooth.
3. Divide the dough into equal pieces. Coat each with a little oil and cover with plastic wrap. Let them rest for 10 minutes before assembling.

🌟 NOTES:

• This dough is supposed to be quite soft (it has a higher liquid content than dumpling dough or bao dough). Dust your hands with flour when combining and kneading to prevent sticking.
• Resting is important because it allows the gluten bonds to develop, making the dough more elastic and stretchy.

Mix the filling

Here is a list of ingredients you need for the filling (substitutes included when possible):

• Ground meat. It can be pork, beef or lamb.
• Scallions. Chinese chives can be used as a substitute.
• Ginger.
• Light soy sauce & dark soy sauce. The former provides the key umami saltiness, while the latter offers a caramelized sweet undertone.
• Sesame oil, for extra aroma and nuttiness.
• Ground spices. I use a combination of Sichuan pepper and white pepper. Five-spice or cumin powder are good substitutes.

Like how I explained in my post on Dumpling Fillings, two factors contribute to a juicy, tender filling:

• Use ground meat that has a high-fat content. 15-20% of fat is what I usually choose.
• Add water, or unsalted stock if available, to the filling. Make sure to stir the mixture very well so the liquid is fully absorbed by the meat.

Assemble the pies

To shape a Chinese meat pie, you need to wrap the filling with a dough wrapper into a ball, similar to how you assemble a Baozi (stuffed bao bun).

Place it over a lightly oiled tray, with the sealed side facing down, before pan-frying starts. You don’t need to flatten the balls at this stage.

To clearly understand how it works, please watch the video tutorial inside the recipe card below. Here are a few tips you may find helpful:

• Use oil, instead of flour, to coat the work surface and your hands. This way the dough stays soft and easy to stretch.
• To achieve the optimal result of Pí Bó Xiàn Dà/皮薄馅大 (meaning thin skin and big filling), stuff the wrapper with plenty of filling. Wrap it with the dough as tightly as possible.
• If you find this method challenging, simply shape the pie into a flat half-moon, like how a Chinese Chive Pocket looks.

Pan-fry the pies

Choose a heavy-bottomed skillet/frying pan. Add enough oil to thinly cover its surface. Heat for half a minute then put in the assembled dough balls (do not overcrowd). Use your fingers, or a spatula, to flatten each into a disc.

Over low heat, fry them until the first side gains a golden color. Flip over then cover with a lid. Continue cooking until the other side browns nicely.

Finally, flip over the pies again to further crisp the first side before transferring them out to a tray lined with paper towels to soak up any excess oil.

Serving ideas

Enjoy these juicy meat pies while warm. They are great on their own as breakfast or snack. Dip them in Chinese chili oil if you crave something spicy.

My family also has them for dinners, paired with bowls of congee and a few refreshing cold dishes, such as Smashed Cucumber, Scallion Silken Tofu, Tiger Salad, etc.

Make ahead

If you wish to have these meat pies as breakfast on busy mornings, follow these make-ahead tips:

• Freeze uncooked pies. Flatten the assembled dough balls into discs. Place them on a tray and keep in the freezer until fully frozen. Transfer them into airtight bags and store for up to 2 months.
• Cook frozen pies. Without defrosting, pan-fry frozen pies over medium-low heat, with the lid on all the time, until both sides turn golden.

Other comforting staples

Looking for other classic Chinese bread recipes? Check out these popular ones:

Scallion pancakes (Cong You Bing, 葱油饼)

Char Siu Bao (BBQ Pork Buns, 叉烧包)

Jian Bing, Chinese Crepes (煎饼)

Chinese flower rolls with scallions (Hua Juan, 花卷)

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Why this recipe

Dumpling recipes are the most popular category on my blog. Having grown up making and eating this delicacy with my family, my passion for it continues to grow year after year. Today, I’m excited to share yet another one: Pan-Fried Kimchi Dumplings.

Here are the reasons why it’s a share-worthy recipe:

• It requires minimum seasonings, allowing the natural flavors of each ingredient to shine.
• The easy “fry-steam-fry” method creates a crispy crust that’s incredibly appetizing.
• It’s vegan adaptable if using vegan kimchi that doesn’t contain seafood elements.

Whether this is your first attempt at making dumplings, or you’re already a seasoned master, I hope you’ll enjoy this recipe!

Ingredients for the filling

The filling for this dumpling recipe is a blend of intense flavors and interesting textures. Here are what you need:

– Kimchi

A type of fermented vegetables (commonly made with napa cabbage and radish), kimchi is a specialty in Korea and within the ethnic Korean community in China. It offers a sophisticated array of flavors: briny, umami, garlicky, oniony, winey, sweet, mildly hot, and with a hint of seafood-scent.

When preparing kimchi for the filling, squeeze out most of the liquid, and chop it into small pieces. You don’t need to mince it too finely, though, as it’s nice to retain some crunchy bites in the filling.

– Chinese chives

Also known as garlic chives, Chinese chives are one of the most popular ingredients for dumpling fillings in China (think Chinese Chive Pockets), appreciated for their intense garlicky aroma. However, they don’t taste as hot as regular garlic.

– Tofu (the firm type)

Tofu adds healthy proteins to the filling, and its crumbly texture helps to combine the other ingredients.

Before adding tofu to the filling, I suggest pressing it for 10 minutes or so to remove excess water. I usually place a plastic container filled with water on top of it. You may use other heavy objects that have flat bottoms. After that, simply use your hands to crumble the tofu into small pieces.

– Glass noodles

As I explained in my post on Dumpling Fillings, glass noodles are commonly used in vegetable-based fillings. They add a springy texture, and more importantly, help to absorb excess moisture so the filling isn’t overly wet.

I used mung bean vermicelli (Fen Si/粉丝), a variety of glass noodles, for this recipe. Soak it in warm water for 10 minutes until pliable then chop it into short strands.

– Seasonings

Sesame oil and white pepper are all you need to season this vegan filling. If available, add a dash of Sichuan pepper oil too for an extra kick.

After mixing all the ingredients, give it a taste to see if you need a little extra salt.

Wrapper choices

You may use either homemade dumpling wrappers or shop-bought ones, which can be found in the frozen section of Chinese/Asian stores. Don’t confuse them with wonton wrappers which are square and thinner.

Obviously, ready-to-use wrappers are a great time saver. However, I encourage you to try making them yourself for improved texture and taste whenever time permits. Involve family and friends in rolling out wrappers and folding dumplings. After all, this is part of the fun of dumpling-making!

Folding methods

Half-moon with pleats is the most typical shape of Chinese dumplings. The folding technique I used for kimchi dumplings is simple to master. Please refer to the image or the video (inside the recipe card below) to see how it works.

If you wish to try out other looks, check out my post on 10 Ways to Fold Dumplings which also comes with a video tutorial.

No matter which technique you apply, bear in mind these tips:

• Try not to stuff the wrapper with too much filling if you’re new to dumpling folding.
• If using shop-bought wrappers, you may need to moisten the edge to ensure proper sealing.
• If using homemade wrappers, remember to place assembled dumplings on a surface dusted with flour. Otherwise, they might stick.
• Do not let assembled dumplings sit for long. If you plan to cook them later, freeze them and pan-fry before serving (Find detailed make-ahead tips in later sections).

How to pan-fry

There are three ways to cook Chinese dumplings: pan-frying, boiling, and steaming. I chose to pan-fry them while shooting this recipe, which is an approach involving a process of “fry-steam-fry”. Here is exactly how it works:

Step 1: Golden

In a skillet/fry pan (ideally thick-bottomed), heat oil just enough to cover the surface of the cookware. Put in the dumplings and leave to sizzle over high heat until they turn golden on the bottom. You’ll need to gently lift up one or two dumplings to check the doneness. As soon as they reach the optimal color, move on to the next step.

Step 2: Steam

Pour cold water into the skillet, deep enough to immerse about ⅓ of the height of the dumplings.

Cover with a lid immediately and leave to steam over high heat. Keep a close eye on this process. As soon as the water has fully evaporated, remove the lid.

Step 3: Crisp

Let the dumplings sit on the burner for a further 20 to 30 seconds to further crisp the bottom. Be careful not to burn them though.

Once done, transfer the dumplings out. I usually put a plate, slightly smaller than the skillet, over the dumplings, then flip over the skillet while holding the plate with my other hand (as shown in the video below). This way, the beautifully golden, crispy side of the dumplings will be displayed.

Other cooking methods

These kimchi dumplings also taste great when boiled or steamed. If you’d like to reduce oil consumption, try these two alternative methods following my guide to Three Ways to Cook Dumplings.

How to serve

Savor your freshly cooked kimchi dumplings right away and do not let them go cold (that said, I’m almost certain they’ll disappear quicker than you’d imagine).

Since the dumpling filling is well seasoned, a dipping sauce isn’t compulsory. However, a simple mixture of Classic Chili Oil or Chiu Chow Chili Sauce and a dash of black rice vinegar always gives me extra joy on the palate.

You can find other inspiration in my post on Six Dumpling Sauces. Or, use your own favorite condiment to accompany these dumplings.

Make ahead

I always have dumplings and wontons in my freezer. They’re a lifesaver when you’re short on time but crave something substantial and delicious. Here is how you make them in advance:

• Right after assembly, place uncooked dumplings over a tray lined with parchment paper, making sure they don’t touch each other. Store them in the freezer until completely frozen.
• Transfer frozen dumplings to airtight bags or containers. Keep in the freezer for up to 3 months.

Take out the amount you plan to serve, and pan-fry the usual way without defrosting.

Other dumpling recipes

Looking for more inspiration for making dumplings? Check out these popular ones:

Pork Dumpling with Napa Cabbage (猪肉白菜水饺）

Chicken potstickers (鸡肉锅贴)

Har gow: dim sum shrimp dumplings (虾饺)

Beef dumpling soup (酸汤水饺)

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What are fried wontons

Wontons, alongside their culinary cousins Jiaozi (dumplings), hold a special place in the world of Chinese cuisine. Popular in many regions of China, they’re cooked and enjoyed in various ways.

Cantonese wontons are boiled and then served in an umami soup, while Sichuan wontons are coated with a hot and numbing sauce. In contrast, fried wontons (炸云吞) are celebrated for their rich taste and satisfyingly crispy texture.

In today’s post, I’m introducing two ways to make fried wontons: the traditional deep-frying method and the contemporary air-frying alternative. Filled with a juicy mixture of pork and shrimp, these wontons are folded into pretty shapes, and cooked to perfect crispiness.

Top tips

Before we delve into the details of the recipe, let’s first get familiar with some helpful tips:

• The wrappers dry out easily, so cover them well if they’re not in use
• The filling included in this post is just one example. Feel free to explore other recipes found in the Dumpling & Wonton collection
• It’s crucial to seal the wontons completely to avoid leaking, thus minimizing oil splashing during frying
• Deep-frying produces a more authentic taste and crispier texture, whereas air-frying, which requires less oil, is a healthier alternative.

Choose the wrappers

Wonton wrappers are thin, square pieces of dough uniquely used for making wontons. Do not confuse them with dumpling wrappers, which are thicker and round-shaped.

It’s easy to prepare homemade wonton wrappers if you have a pasta machine. Otherwise, ready-to-use ones can be found in the chilled or frozen sections of Chinese/Asian stores. Both off-white and yellowish wrappers (see image above) work for this recipe .

I’ve found a version for deep-fried wontons that are slightly larger and thicker than the regular ones used for boiled wontons. Use them if available, but this isn’t a compulsory choice.

Remember to defrost frozen wrappers beforehand. Do so in the fridge overnight, and keep their package unopened until the moment you start assembling the wontons.

Make the filling

For today’s recipe, I’m using a pork and shrimp filling that I often use for wontons, Siu Mai, and dumplings. It shows you how to prepare a filling that is tasty, tender, and moist. Here are a few helpful tips:

• Use ground pork (or beef/chicken) that has a high-fat content
• Cut shrimp into small chunks, rather than mincing them. This adds crunchy bites to the filling
• Add scallions and ginger to enhance the aroma
• Season the filling with Shaoxing rice wine, light soy sauce, sesame oil, and white pepper
• Incorporate water to keep the filling moist and use cornstarch to tenderize the meat.

Filling variations

Please feel free to use other fillings for fried wontons. My post on Dumpling Fillings provides a variety of ideas. Also, you can find inspiration in other recipes, such as pork & cabbage dumplings, chicken potstickers, vegetarian dumplings, and vegan dumplings.

Fold the wontons

There are many ways to shape a wonton. Among the six methods I introduced in my post How to Fold Wontons, I’ve chosen one for today’s fried wontons, which I learned in my childhood. Here’s how you proceed:

• Wet two neighboring sides of a wonton wrapper with a little water. Put some filling in the middle.
• Fold the wrapper into a triangle, squeezing out any trapped air, then pinch the edge to seal it completely.
• Bring the two sharp corners of the triangle towards each other. Lay one on top of the other then press to make them stick.

Option 1: Deep-frying

For deep-frying, choose cooking oil that has a high smoking point, such as sunflower, canola, vegetable, corn, peanut, rapeseed, avocado oil, etc.

Use a wok, pot, or a deep-fryer for the job. The oil you’ll need should be about 2 inches (5 cm) deep. Make sure the cookware is deep enough so that its high side can prevent any splashing oil from greasing the surrounding area (The saucepan I used for shooting this recipe was too small, so I learned my lesson).

• Heat oil over high heat until it reaches 350°F (180°C), then turn the heat down to low.
• Carefully slide the wontons into the oil, making sure not to overcrowd. Fry in batches if necessary.
• Flip the wontons once or twice during frying. As soon as they turn golden brown, remove them from the oil and lay them on a tray/plate lined with paper towels to absorb any excess oil.

🌟 TIP: If you don’t have a kitchen thermometer, you can test the oil temperature by dipping a chopstick into it. The oil is hot enough if small bubbles appear immediately around the chopstick.

Option 2: Air-frying

If you are not keen on deep-frying and wish to consume less oil, consider air-frying these wontons. Despite its name, air-frying actually involves no frying, but rather a speedy roasting process. So the result will be different, but still is tasty nevertheless.

• Preheat the air fryer to 375°F (190°C).
• While waiting, use a pastry brush or spray to thinly coat each wonton with oil.
• Place them in a single layer over the crisper tray of the air fryer.
• Cook for about 5 minutes, then flip them over and cook another 2 minutes until golden

🌟 TIP: Depending on the performance of your air fryer, the cooking time required may vary. Pull out the frying drawer to check and adjust accordingly.

Store & reheat

It’s best to enjoy fried wontons while warm. So I suggest you only fry the amount you plan to serve immediately. Here is how you store uncooked wontons:

• Lay them in a single layer on a tray. Put in the freeze until they’re fully frozen.
• Transfer them into airtight containers/bags. Store for up to two months. Defrost in the fridge overnight before frying.

If you happen to have some leftover fried wontons, reheat them in the oven at 350°F (180°C) or in the air fryer at 375°F (190°C) until they regain the crispness.

Serving ideas

Fried wontons taste great on their own. However, a dipping sauce complements them well. My favorite is homemade chili oil, sometimes mixed with a dash of black rice vinegar. Other options include chili garlic sauce or sweet chili sauce. You can also find inspiration in my post on Dumpling Sauces.

Crispy and tasty, fried wontons are not just perfect as party appetizers, they make delightful snacks as well. I also enjoy serving them at regular lunches or dinners, pairing with a comforting soup, such as Egg Drop Soup, Tofu and Veggie Soup, or a classic Hot and Sour Soup.

Other Chinese appetizers

Looking for other small bites for snack or dinner parties? Check out these popular ones:

Chinese Spring Rolls (春卷), Deep-Fried or Air-Fried

Shrimp Toast (蝦多士), Pan-fried or Air-fried

Coca-Cola Chicken Wings (可乐鸡翅)

Salt and Pepper Squid (椒盐鱿鱼)

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Similar to dumplings, which can be shaped in various ways, wontons can also be folded into different designs. Today, I’m excited to share six methods that will help you create beautifully shaped wontons.

You can use either homemade wrappers or shop-bought ones and stuff them with your choice of filling. All six shapes work well for a variety of wonton dishes, whether it be wonton soup, chili oil wontons, or fried wontons.

Note: I also have a tutorial on Folding Dumplings in Ten Ways.

Top tips

No matter how you fold your wontons, it’s important to follow a few general rules for a fail-proof experience.

✅ Cover Well. Wonton wrappers have a fairly low water content compared to dumpling wrappers. So they tend to dry out quickly if left uncovered for a lengthy period. To avoid that, do not open the package until the moment you begin assembling the wontons. Also, cover them with plastic wrap when not in use.

✅ Use water. For the same low water content reason, it can be quite hard to pinch and stick the wrapper, especially when using shop-bought ones. So you’d need to wet the area of the wrapper you plan to seal with a little water.

✅ Be gentle. Wonton wrappers have less elasticity than dumpling wrappers, so they have a higher tendency to tear if not dealt with gently. Do not stuff too much filling if you’re new to the job.

✅ Seal securely. It can happen that some of the filling leaks out while cooking. This isn’t a big concern if the filling is meat-based and the wontons are boiled in water, as the filling will tighten into a ball in heat. However, vegetable or tofu-based filling stays loose so it could come out if not sealed in tightly. Also, the wontons need to be securely sealed if being deep-fried as the moisture in the filling will cause oil splashing if it leaks out.

Method 1

• Fold the wrapper over the filling to form a rectangle. Press the edge to seal all around.
• Bring the two corners on the middle line of the wrapper together. Lay one corner over the other and press to stick them.

Method 2

• Fold the wrapper into a triangle. Seal the filling inside.
• Bring two sharp corners of the triangle towards the middle, then place one corner on top of the other. Press to stick them.

Method 3

• Fold the wrapper to seal in the filling in the way that two opposite corners are facing up without overlapping.
• Bring two corners on the middle line of the wrapper towards the center. Stick them together.

Method 4

• From the bottom, fold and wrap the filling into a cylinder.
• Bring two ends of the cylinder towards the middle. Stick them on top of one another.

Method 5

• Form a hole with the thumb and index finger of your non-dominant hand. Then place the wrapper over with the filling in the middle.
• Push down with a spoon so that the wrapper dips into the hole.
• Gather and squeeze the edge of the wrapper so it seals up.

Method 6

• From one corner of the wrapper, roll it up to cover the filling, leaving the opposite corner visible.
• Bring two other corners together and pinch to seal.

More techniques

Want to sharpen your dumpling and wonton making skills? These posts might interest you:

Homemade dumpling wrappers (Ultimate Dumpling Guide part 1)

Ten ways to fold dumplings (Ultimate Dumpling Guide part 3)

How to make Xiao Long Bao (小笼包, Soup Dumplings)

16 Best Chinese Dumpling Recipes

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What are wonton wrappers

Wontons, known as 云吞 or 馄饨 in Chinese, refer to stuffed parcels made of wheat flour-based dough wrappers with savory fillings of proteins (pork, chicken, shrimp, etc.) and/or vegetables (cabbage, chives, etc.). The wrappers used for wontons are very thin squares cut from rolled-out dough sheets.

Don’t confuse them with the wrappers for Chinese dumplings (Jiaozi/饺子), which are individually rolled out into round discs that are slightly thicker and softer in texture.

Unlike dumpling wrappers, which are pretty universal across the country, wonton wrappers from different regions of China differ in many ways. Some are super thin and become translucent after cooking, while others are thicker and more robust. Some are simply made of flour and water (the same composition as dumpling dough), whereas others include egg and/or lye water in the dough for extra taste and a silky smooth texture.

Although frozen wonton wrappers can be easily found in Chinese stores, making them from scratch in your kitchen is still worthwhile. With the aid of a pasta machine, it’s much easier than you’d imagine.

Top tips

Before we go through the recipe steps, here are some useful tips to bear in mind:

• Use egg whites and lye water to achieve a silky texture
• Allow the dough to rest so it becomes very easy to knead
• Frequently dust with cornstarch to prevent sticking
• Adjust the thickness and size of the wrappers as you wish
• Make a large batch and freeze for future use

Prepare the dough

As I mentioned earlier, the dough for wonton wrappers can be made with different components. After numerous tests, I’ve finally settled on a formula that produces silky, slippery wrappers that don’t tear easily.

Ingredients

Here is a simple list of ingredients you need:

• All-purpose flour, aka plain flour
• Egg whites
• Lye water
• Salt
• Cornstarch, for dusting

Ratio

The flour to egg white ratio is 2: 1 by weight. For example, if two large egg whites measure a total of 85g, you’d need 170g of all-purpose flour. This amount makes about 40 wrappers.

Knowing this ratio, you can easily scale the recipe to make any amount you need. Also, please be aware that you may need to slightly alter the ratio, as flours from different brands can vary in their liquid absorption capacities.

A note on lye water

Known as Kansui/枧水, lye water is a food-grade alkaline solution used in many dishes, including ramen, mooncakes, bagels, and more. Similar to its benefits for noodles, its addition gives wonton wrappers a slippery, springy texture, ensuring they have little chance of becoming mushy once boiled.

Additionally, wrappers made with lye water stay in a better condition when frozen (they’re less likely to stick to one another when in stacks) compared to those made without it.

You can find lye water in Chinese/Asian stores. Alternatively, check out my post on how to make lye water using baking soda.

🛎 Want to skip lye water? Northern Chinese style and Shanghai-style wonton wrappers don’t contain lye water. If that’s what you’re looking for, feel free to skip it.

Mix, knead & rest

It takes a few simple steps to make the dough by hand (a stand mixer isn’t necessary for this recipe).

1. Mix flour and salt in a large bowl. Pour egg whites and lye water over the mixture.
2. Stir with chopsticks, or a fork, to combine the solid with the liquid.
3. Once there is no more loose flour, use your hand to form a cohesive dough (It doesn’t need to be smooth at this stage).
4. Cover the dough with plastic wrap and leave it to rest for 30 minutes. Then knead again until it becomes reasonably smooth.

🌟 NOTE: Since this dough will be passed through a pasta machine, it requires a much firmer consistency than regular dumpling dough, which is typically rolled out by hand into individual wrappers. At the same time, it should be slightly softer than the dough for ramen noodles, as it needs to be rolled into a much thinner sheet.

Roll the dough sheet

Traditionally, wonton wrapper dough is rolled out by hand using a long, slightly tapered rolling pin, and then cut into squares. This technique requires well-practiced skills. Fortunately, using a pasta maker, whether manual or automatic, can significantly simplify this laborious task.

Here is how you turn the dough into very thin sheets (watch the tutorial video inside the recipe card below):

Flatten a piece of dough into a squarish shape, approximately the width of the pasta maker. Then, rub a thin layer of cornstarch all over to prevent sticking.

Feed the flattened dough into the machine, starting with the thickest setting, typically the lowest number (mine is 0). After the first pass, fold the dough then pass it through the machine two more times. Remember to dust the sheet with cornstarch frequently throughout the rolling process.

Gradually reduce the thickness by changing the setting one number higher at a time, and pass the dough sheet through twice at each setting. Don’t forget to dust it with cornstarch when the dough starts to appear a little sticky.

I usually stop the process at setting No. 7, which results in a sheet about 0.8mm thick. You can adjust the thickness to suit your preference and the specific type of wonton dishes you plan to make.

🌟 NOTE: If making wonton soup, you may roll the sheet as thin as you prefer. However, for deep-fried wontons, thicker wrappers are less likely to break or leak, ensuring the filling stays inside and reducing the risk of oil splashing.

Cut the wrappers

After rolling the sheet to your preferred thickness, apply another thin layer of cornstarch before cutting it into wrappers.

Firstly, gently fold the long sheet accordion-style into a stack. Then, cut it along the middle line so that you end up with two narrow, long sheets.

Take one of these sheets, fold it over once, and use a bench scraper or a knife to cut out two square wrappers from one end, one on top of the other.

Use these first two wrappers as a template for size, and continue to cut out the rest of the wrappers in the same manner.

🌟 NOTE: If you wish to make larger-sized wonton wrappers, cut the rolled-out sheet directly into squares of your preferred size, and reuse the leftover cut-offs to form another sheet.

Make ahead & store

Homemade wonton wrappers freeze well so it’s always a good idea to make a big batch for later use. Here are some storage tips:

• Dusting the wrappers with cornstarch is even more crucial if you plan to freeze them.
• Stack them up neatly and wrap the pile with plastic wrap.
• Put the pile in an airtight bag or container. Keep in the freezer for up to 2 months (or in the refrigerator for up to 2 days).
• Defrost in the fridge, without unpacking, before using.

How to use

With freshly made wonton wrappers, you can create delicious wonton dishes from scratch. For filling, seasoning ideas and folding techniques, check out these popular posts:

• Wonton Soup (see image above)
• Sichuan Chili Oil Wonton
• Fried Wontons (deep-fried or air-fried)
• Six Ways to Fold Wontons
• Dumpling Filling Guide (it works for wontons too)

Do you know that this recipe also works for making wrappers for other dishes? Such as Siu Mai, spring rolls (egg rolls), crab rangoon, and more. Simply adjust the thickness of the dough sheet and cut it into the shape and size of your choice.

Recipe FAQs

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Note: This is a revised version of my post published in 2017. It provides more tips, process shots and a tutorial video.

Born and raised in the northwest of China, I have a deep love for flour-based dishes, particularly ones with savory fillings, such as Jiaozi (Chinese dumplings), Baozi (steamed stuffed buns), and all types of Bing (flatbread), Today’s recipe is a perfect example: Chinese crispy stuffed flatbread, a variety of Bing known as Guo Kui.

What is Guo Kui

Guo Kui/锅盔, literally meaning “pot helmet” in Chinese, is a type of pan-fried or pan-baked flatbread that is popular in the western regions of China. It can be plain or stuffed, yeasted or non-leavened.

Today’s version originated from Sichuan province. It features crispy, layered dough stuffed with a beef filling that is generously seasoned with scallions and Sichuan pepper, a mouth-numbing spice unique to Chinese cuisine (Other types of meat and/or spices can be used as substitutes).

Like Scallion Pancakes, Chinese Meat Pies, and Chinese Doughnut Sticks, crispy stuffed flatbread is a popular choice at breakfast street stands in China. They also make for a delicious lunch or dinner when accompanied by congee or soups.

Top tips

Before I explain the recipe in detail, here are some useful tips to bear in mind.

• Rest the dough to increase its elasticity
• Choose ground meat with a high-fat content
• Be generous with scallions and spices
• Use a thick-bottomed skillet and control the heat to ensure crispiness

Make the dough

You only need two ingredients to make the dough: all-purpose flour and water at room temperature. It’s a simple non-yeasted dough like what you use for Chinese dumplings, but it has a higher water content and thus is much softer in texture.

🛎️ NOTE: The flour to water ratio is 5:3 by WEIGHT (e.g. 500g flour to 300g water). You may need to alter it slightly as different brands of flour have different water absorption capacities. Adjust when needed. You can also measure them by volume with cups (e.g. 4 cups flour to 1¼ cup water ), but it’s less accurate this way.

Choose one of these methods to prepare the dough:

• By hand: Add water to flour gradually while stirring with chopsticks. Then combine and knead with your hand until a rough-looking dough forms. Let it sit for 10 minutes. Knead it again until it becomes very smooth.
• With a stand mixer: Put flour and water into the mixing bowl. Use a dough hook to mix and knead on low speed for 8 minutes or so until a smooth dough forms.

Place the dough over a lightly oiled work surface and gently rub a thin layer of oil over it. Flatten the dough with your hands, then cut it into equal portions, making sure they don’t stick to each other.

Cover the dough pieces with plastic wrap and allow them to rest for 30 minutes. This process will make it more elastic and stretchy.

Prepare the filling

To stuff the crispy flatbread, you need 4 components:

• Ground meat (beef, pork, or chicken), preferably with a high-fat content, and its seasonings
• Scallions, finely chopped
• Ground Sichuan pepper, or other spices such as five spice powder, black pepper, cumin powder, etc.
• A flour & oil paste

To season the meat, mix it with Shaoxing rice wine, salt, white pepper, and water. It’s done when no more liquid can be seen and the meat turns into a sticky mass. Divide it into equal portions for easy assembly in the next step.

The flour & oil paste will be brushed over the dough, ensuring the finished bread has clear layers. It also adds some flavor too. To make it, heat the oil until smoking, then pour it over the flour in a bowl. Stir to remove any lumps.

Assemble the flatbread

To create flakey layers, the flatbread is assembled in a particular way. Here is how it’s done step-by-step.

1. Flatten a piece of dough into a tennis racket shape with your fingers. Brush a layer of the flour & oil paste all over.
2. Sprinkle ground Sichuan pepper (or other spices) generously.
3. Place a portion of the ground meat over the racket head end of the dough, then top it with chopped scallions.
4. Wrap the filling with the outer part of the dough around it.
5. Roll the filled dough towards the racket handle part of the dough, until a layered cylinder forms.
6. Stand up the cylinder then gently press it into a disc (don’t worry if a little filling is pushed out).

To better understand the process, please take a moment to watch the tutorial video inside the recipe card below.

Pan-fry the flatbread

Similar to how you cook Scallions Pancakes, these flatbreads are pan-fried in oil to achieve a pleasing texture: crispy outside and soft inside.

In a skillet (frying pan), preferably with a thick bottom, heat enough oil over high heat to thinly cover the entire surface. To test if the oil is ready, you can drop a small piece of dough into it. If it sizzles, the oil is hot enough.

Gently put in the assembled flatbread. Reduce the heat to medium-low and leave to sizzle until the bottom turns golden. Then, carefully flip them over to fry the other side.

Make ahead

Freeze the uncooked flatbread immediately after assembly. Stack them with sheets of parchment paper in between each one, then tightly seal the entire stack with plastic wrap.

Before serving, place the frozen flatbread directly into hot oil, without defrosting, and fry until the bottom is browned. Pour in ½ cup of water, then cover the skillet with a tight lid. Cook over high heat until all the water has evaporated. Uncover and flip the flatbread to fry the other side.

This fry-steam-fry method, similar to the one used for cooking Sheng Jian Bao (pork buns), allows the flatbread to thaw thoroughly and ensures it is fried to perfection.

Other popular staples

Looking for more tasty staples to try? Check out these classics:

Chinese flower rolls with scallions (Hua Juan, 花卷)

Chinese Doughnut Sticks (Youtiao, 油条)

Bao Buns, A Foolproof Recipe

Zucchini Pancakes (糊塌子)

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