Pan Fried Dumplings


I always enjoy a nice plate of dumplings.Juicy, crispy dumplings with meat, veggies, pan-fried to perfection and with the spicy dip.

I usually prepare quite a batch and freeze those not cooked for next time. You just need to take it out from the freezer to thaw before you cook them. Great for a quick light lunch.

Ingredients
400g ground pork
1 bunch coriander, stems cut off, chopped
3 stalk green onion, chopped
2 oz cabbage, finely shredded
1 teaspoon Chinese Shaoxing wine
2 packets gyoza dumpling wrappers (round shaped) Each packet has about 30 wrappers *(see image at end of page)
2 tbsp potato starch
1 tbsp vegetable oil
2 tbsp fish sauce
2 tbsp sesame oil
1 tbsp soy sauce
2 tbsp vinegar
3 dashes ground white pepper

Directions:
1. Combine ground pork, fish sauce,shao xing wine, finely chopped coriander and green onions, cabbage,sesame oil, white pepper and mix well. Sprinkle on potato starch and mix well.

2. To assemble the dumplings, place a piece of the wrapper on your palm and a small spoonful (i use a dessert spoon) of the filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. Press and seal tightly. Arrange the wrapped dumplings on a plate. Repeat previous steps until the filling is used up.

3. Grease the bottom of a frying pan with some oil and arrange the dumplings on top.

4. Turn on medium heat and cook until you can hear a crackling sound which means the bottom is turning light brown, about 2 – 3mins.

5. Add in around 60ml water. Cover and cook over medium heat for 6 minutes.

6. Take the lid off and cook uncovered until the bottom of the dumplings are crispy and golden brown to your liking.

7. Serve with dipping sauce of your choice.

Dip 1 (non spicy)
1 tbsp light soy sauce
2 tbsp vinegar
You can add in thinly sliced ginger or spring onions

Dip 2 (spicy)
2 tablespoons Chinese Chinkiang black vinegar (preferred), or balsamic vinegar
2 – 3 tablespoons store-bought Sichuan chilli oil
Some cilantro leaves, chopped

I used the chilli oil below which I bought at our local supermarket.

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