Pan Fried Dumplings Damn Delicious Recipes

PAN-FRIED DUMPLINGS

Pan-Fried Dumplings image

Provided by Sandra Lee

Time 33m

Yield 12 dumplings

Number Of Ingredients 10

Ingredients

2 teaspoons soy sauce
1 teaspoon hot Chinese-style mustard
1/2 teaspoon minced fresh garlic
1/2 teaspoon sesame oil
1 (14-ounce) can chow mein vegetables, rinsed and drained very well
24 square wonton wrappers
1/2 cup canola oil
Toasted white sesame seeds
Black sesame seeds
For dipping: soy sauce, sweet and sour sauce, and hot Chinese-style mustard

Steps:

Preheat oven to 350 degrees F.
Blend first 4 ingredients in a food processor. Add vegetables. Using on/off turns, pulse until vegetables are just minced. Drain excess liquid from vegetable mixture. Arrange 12 wonton wrappers on work surface. Lightly brush edges of wrappers with water. Spoon 1 tablespoon vegetable mixture into center of each wrapper. Top with remaining wonton wrappers, pressing to enclose filling completely. Using ravioli cutter or sharp knife, cut edges of wontons. Heat canola oil in heavy large skillet over medium heat. Working in batches, fry dumplings until just golden, about 1 minute per side. Bake until dumplings are golden brown, about 10 minutes. Transfer dumplings to serving tray. Sprinkle with toasted sesame seeds. Serve with dipping sauce.

PAN-FRIED DUMPLINGS WITH CRISPY LATTICE

Pan-Fried Dumplings with Crispy Lattice image

Provided by Andrew Zimmern

Categories appetizer

Time 1h

Yield 26 dumplings

Number Of Ingredients 19

Ingredients

1 pound (453 grams) ground pork
2 ounces (60 grams) blanched and squeezed-dry Napa cabbage, minced
1 1/2 ounces (40 grams) Chinese garlic chives, minced
2 tablespoons (20 milliliters) soy sauce
2 teaspoons (10 milliliters) minced garlic
2 teaspoons (10 milliliters) minced fresh ginger
2 teaspoons (10 milliliters) Shaoxing wine or sake
1 teaspoon (4.54 grams) toasted sesame oil
1 teaspoon (5 milliliters) kosher salt
24 sui gao wrappers or thin round wonton wrappers
3 tablespoons (60 milliliters) canola oil
Sesame oil (not toasted), for drizzling
Lattice Mix, recipe follows
Dipping Sauce, recipe follows
3 tablespoon cornstarch
1 cup warm water
1/2 cup soy sauce
1/4 cup Chinese black vinegar
1/4 cup julienned fresh ginger

Steps:

For the filling: Combine the pork, Napa cabbage, garlic chives, soy sauce, garlic, ginger, wine, toasted sesame oil and salt in a medium bowl and mix well.
For the dumplings: Spoon about 1/2 ounce of filling on a wrapper and wet the edge with some water. Fold the wrapper in half into a half-moon and seal the edge. Pleat the edge and sit the dumpling with the folds standing up. Repeat with the remaining filling and wrappers.
Preheat a nonstick saute pan over medium heat. Add a little canola oil and arrange 6 to 8 of the dumplings bottoms-down in a nice star pattern or circle. Sear the dumplings for 30 to 45 seconds to brown the bottoms. Add 4 tablespoons water, cover with a lid and cook until the pan is dry, about 3 minutes. Drizzle in a little sesame oil and turn the heat up to medium high to brown the bottoms again (keep the lid off but watch so the dumplings do not burn).
Squirt a few tablespoons of the Lattice Mix around the dumplings. Cover the pan for 45 seconds. Remove the lid and cook until the lattice mix is crispy and golden brown. Remove the dumplings with a thin large spatula and flip them over in one piece onto a plate to reveal the golden-brown bottom. Repeat with the remaining dumplings and Lattice Mix. Serve with the soy-ginger-vinegar Dipping Sauce.
Mix the cornstarch and water in a squeeze bottle.
Combine the soy sauce, vinegar and ginger in a small bowl.

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