Pan Fried Dumplings Food

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.

PAN-FRIED DUMPLINGS

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.

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 .

PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP

Steps:

• Put the egg, pork, chives, cabbage, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar and white pepper in a large bowl. Mix well with your hands or a rubber spatula until well combined.
• Fill a small bowl with cold water. Set a dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop two teaspoons of the filling into the center of the wrapper. Dab a finger into the water and brush along the edges of the wrapper, about 1/4 inch of the rim. Fold the wrapper in half over the filling to create a half-moon. Gather a corner of the dumpling and pinch to form a seal. Using your index finger as a guide, create four to five equally-spaced pleats until you reach the other corner of the wrapper. Press down to seal that other corner. If the wrapper isn't sealing, add a small dab of water to help it seal. Transfer to a baking sheet and cover with a damp paper towel while you form the remaining dumplings.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. (If using a medium skillet, add 1/4 cup water.) Cover with a lid (preferably glass) and cook until the wrappers become slightly opaque, 4 to 5 minutes. Uncover and cook until most of the liquid evaporates, then cook over medium heat until the bottoms are crisp and golden brown, 2 to 3 minutes. Loosen the dumplings from the skillet with a spatula and transfer to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon vegetable oil in between batches.
• Drizzle chile crisp over the pan-fried dumplings and serve with a side of Chinese black vinegar, if desired. Enjoy while warm.

PAN-FRIED CHICKEN AND CABBAGE DUMPLINGS

Steps:

• To make the dumplings:
• In a large bowl, mix together the chicken, cabbage, ginger, and scallions until the mixture resembles a fine paste. Add the salt, sugar, chicken powder, white pepper, cornstarch, and toasted sesame oil and continue to stir for 3 to 5 minutes, until well incorporated.
• Dampen a towel under which to keep the rest of the dumpling wrappers while you work.
• Prepare a parchment-lined baking sheet on which to store the already prepared dumplings.
• Place 1½ teaspoons of filling in the center of each dumpling wrapper. Fold the dumpling into a half-moon shape. Hold the dumpling, seam-side up, between your thumb and index finger. Use the index finger and thumb of your other hand to pinch a section of the dumpling edge and pull it toward the web of the holding hand to make a small pleat. Repeat around the edge of the dumpling until you have between 6 and 8 pleats.
• DO AHEAD: After shaping, dumplings can be kept in the refrigerator for up to four days or frozen for up to three months.
• Set up a steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil. Working in batches, add the dumplings, making sure to leave 1½ inches of space between each (they expand as they cook), and steam for 12 to 13 minutes. Let rest for a minute or so to tighten slightly. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
• Heat the neutral oil in a large nonstick pan over medium-high heat. Working in batches, add the dumplings, pleat to the side, and pan-fry until golden brown, approximately 1 minute per side.
• To make the dipping sauce:
• Place all ingredients in a small bowl. Whisk together until well mixed and the sugar dissolved.
• DO AHEAD: Dumpling Dipping Sauce can be kept covered in the refrigerator for up to three days.