Fried Dumplings Recipes

PAN FRIED DUMPLINGS

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.

FRIED BEEF DUMPLINGS

Steps:

• In a large bowl, place ground beef, scallions, 3 tablespoons water and soy sauce together. Mix ingredients until combined. Place small spoonfuls of the filling onto the dumpling wrappers. Using your fingers, wet the edges of the wrappers with beaten egg and "pinch and press" the edges to seal.
• Preheat a large nonstick frying pan.
• Once skillet is hot, carefully place the dumplings into the hot frying pan; cook undisturbed for 3 minutes. Add 3 tablespoons of water and cover pan. Reduce heat to medium and cook until water evaporates, about 5 minutes
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

FRIED PORK DUMPLINGS

Steps:

• Lightly beat 1 egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, 1/2 teaspoon salt, the sugar, garlic, soy sauce and cornstarch; mix with your hands until combined.
• Lightly beat the remaining egg in a small bowl with 1 tablespoon water. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a finger into the egg mixture and brush along the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, then transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds. Add 2/3 cup water, cover and cook 3 minutes. Uncover and cook until the liquid evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more tablespoons oil to the pan between batches.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.

CHINESE PAN-FRIED DUMPLINGS

Steps:

• Gather the ingredients.
• In a large bowl, combine the filling ingredients. Use your fingers to mix everything together. If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use.
• Gather the ingredients.
• Place a dumpling wrapper on a cutting board. Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings. Add a heaping teaspoon of the filling to the middle of the pot sticker wrapper and use your finger to spread it out toward the sides. Be sure not to overfill or spread the filling too close to the edge of the wrapper.
• To fold the dumpling, moisten the edges of the wrapper with the mixture of water and cornstarch to make it easier to seal. Use the optional egg white instead if you'd prefer.
• Gently lift the edges of the moistened wrapper over the filling and bring it together at the top center. Crimp the edges of the wrapper several times along the edge and pinch together to seal. Repeat with the remaining wrappers and filling. Keep the dumplings covered lightly with plastic wrap or a slightly damp clean kitchen towel as you work to avoid drying out.
• Heat a wok or nonstick skillet over medium-high heat and add the oil. Add 10 to 12 pot stickers at a time and cook for 2 to 3 minutes until the bottoms are browned.
• Add 1/3 cup water, cover, and steam the dumplings until cooked through and the liquid is absorbed, about 5 minutes.
• Remove and cook the remaining dumplings in the same manner. Usually, 1/3 cup of water is enough to steam 10 to 12 dumplings, but use more if needed.
• Serve alone or with a dipping sauce .

JAMAICAN FRIED DUMPLINGS

Steps:

• In a large bowl, stir together the flour, baking powder and salt. Rub in the butter until it is in pieces no larger than peas. Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball. The dough should be a firm consistency. Knead briefly.
• Heat the oil in a large heavy skillet over medium heat until hot. Break off pieces of the dough and shape into a patty - kind of like a flat biscuit. Place just enough of the dumplings in the pan so they are not crowded. Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.

JAMAICAN FRIED DUMPLINGS

Steps:

• Mix dry ingredients together.
• Add water a little at a time and knead dough.
• Dough should be soft but not sticky.
• Pinch off pieces (golf ball size), roll into a ball and flatten slightly.
• Heat oil in pan.
• Put each dumpling in pan and fry on each side.
• Remove from pan when each side is golden brown.

PAN-FRIED SOUP DUMPLINGS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the hot water, gelatin, soy sauce, and chicken stock and mix well. Transfer the soup to a shallow heatproof tray and chill in the refrigerator for 1 hour, or until set.
• When set, fluff the soup and break up with a fork.
• Add the flour and baking powder to a medium bowl. Pour the hot water over the flour mixture, and mix the dough gently to combine.
• Using your hands, knead the dough until it becomes smooth and elastic. Cover the bowl with plastic wrap and rest for at least 30 minutes at room temperature.
• For the filling, combine the ground pork, green onion, shiitake mushroom, ginger, garlic, sugar, sake, sesame oil, and soy sauce until well mixed.
• Roll the dough into a log. Divide it into 16 pieces.
• Take one piece and shape into a ball, then roll into flat round using a rolling pin. Put a spoonful of filling and soup gelatin into the center of the dough. Pinch the top a couple times to close the dumpling.
• Repeat with the remaining dough and fillings.
• Heat the oil in a medium pan over medium heat. Set the dumplings in a pan, seam side down, pour in the water, and cover.
• Steam the dumplings for 12 minutes.
• Add the sesame oil in the pan, increase the heat to high, and cook until the bottoms of the dumplings are crisp.
• Serve with sesame seeds and sliced green onion.
• Enjoy!

KOREAN FRIED CHICKEN DUMPLINGS

Steps:

• Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
• Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
• Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
• Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
• Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
• Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
• Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.

FRIED DUMPLINGS

Steps:

• Sift the dry ingredients together in a large bowl. Add the milk and mix together.
• Knead the dough on a lightly floured surface until smooth.
• Divide the dough into 10 balls, kneading each with floured hands. Press the balls gently into 3 inch rounds.
• Heat a little oil in a frying pan until moderately hot. Place half of the dumplings in the pan.
• Reduce heat to low and cook for about 15 minutes, until they are golden brown, turning once.
• Stand the dumplings on their sides for a few minutes to brown the edges, before removing them to drain on absorbent paper. Serve warm.