Pan fried dumplings
Recipe for pan fried dumplings
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Recipe intro
Pan fried dumplings are a delicious and versatile dish that is enjoyed by people all around the world. These dumplings are typically filled with a mixture of ground meat, vegetables, and spices, then pan-fried until golden and crispy. The result is a delightful combination of savory flavors and textures, with a crispy exterior and juicy filling. Whether served as an appetizer, snack, or main course, pan fried dumplings are always a crowd-pleaser.Keywords: dumplings, pan-fried, savory, crispy, filling.
Pan fried dumplings details
INGREDIENTS:Makes 22
(A)
120g minced meat (pork or chicken)
230g chinese cabbage + 1/2 tsp salt
1cm ginger, finely chopped
1/4 tsp salt
1/2 tsp sugar
1 tbsp cornflour
1-1 1/2 tsp light soy sauce
1/2 tsp Shao Xing wine
Dash of pepper
A little sesame oil
2 tbsp diced spring onion
(B)
Oil for shallow frying
200ml water for simmering
For dipping:
Worchester sauce with shredded ginger
METHOD:
- Shred chinese cabbage. Add 1/2 tsp salt to the cabbage and set aside for 10 minutes. Squeeze cabbage to remove excess water.
- Place all ingredient (A) and cabbage in (1) in a bowl. Combine all and set aside to marinade for at least 30 minutes.
- Wet edges of a skin with some water. Wrap filling with dumpling skin. Make sure the seal is tight (to prevent filling from leaking during cooking).
- Heat oil of (B) in a non-stick frying pan. Arrange dumplings such that flat face of dumplings is the face being fried .
- Fry dumplings with low fire until their flat faces are golden brown. Add 100ml water to the dumplings. Cover frying pan with a lid and simmer dumplings until all water is absorbed by the dumplings . Use low fire at all times.
- Dish dumplings onto a plate. Serve with Worchester sauce with shredded ginger.
- These dumplings are called ‘Guo Tae’ in mandarin, which means ‘sticking to the pan’. This is a popular dim sum in the northern region of China.
- In Step 5, fried until all water is dried up. This is to ensure that the flat face of dumplings remain crispy.
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