Chinese Pan Fried Dumplings Recipes
PAN FRIED DUMPLINGS
Affectionately known as Potstickers in the West and Guo Tie in the East, the pan fried dumpling is a crispy and juicy package that bursts with flavour, thanks to the fillings of pork, prawns, ginger and seasoning. The trick is to fry the dumpling till it is golden, then steam it quickly with the right amount of water. Eat it hot with some ginger-soaked sauce made of soy sauce, black vinegar and sesame oil.
Provided by Asian Food Network
Categories Chinese Food Recipes | Learn To Cook Chinese Food
Yield 20 dumplings
Number Of Ingredients 16
Steps:
- Make dumpling filling. In a bowl, combine ground pork, prawns, chives, spring onion, minced ginger, sesame oil, Shaoxing wine, white pepper and salt together until well mixed.
- Fold dumpling. Take a wrapper and place a tablespoon of filling onto the centre. Moisten the edges of the wrapper with water. Fold the dumpling into a half-moon shape. Crimp the edges and pinch it together to seal it tightly. Place dumplings on a plate lined with parchment paper.
- Pan Fry the dumplings. In a pan on medium heat, heat 2 tbsp oil and fry dumplings for 2 -3 minutes, until the bottom turns light brown. To the same pan, increase to high heat and add 30ml water. Cover the pan to steam for 3 -5 minutes until water has completely evaporated.
- Plate.In a sauce dish, add 3 tbsp soy sauce, 1 tbsp black vinegar, ½ tsp sesame oil and 10 g julienned ginger.
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