Chinese Pan Fried Dumplings

Name: Chinese Pan Fried Dumplings
Prep time: 45 min
Total time: 45 min
Cuisine: Asian, Chinese
Ingredients: 5-6 dried shiitake mushrooms (or any other mushroom); 1 1/2 cups Chinese cabbage ; finely chopped; 1/2 tsp Salt; 250 grams fatty pork mince (20-30%); 1/4 cup garlic chives ; finely chopped; 2 tsp light soy sauce (dark soy is also ok); 1 1/2 tsp Chinese wine (or white wine); 1/2 tsp Sesame Oil; 1/4 tsp White pepper; 1 clove garlic ; minced; 1/2 tsp Fresh ginger ; grated; 30-35 round dumpling wrappers; 1/2 cup water per batch; 4-6 tsp Vegetable oil

13 steps

Prep:45min

The most popular food eaten at Chinese New Year. These irresistible plump dumplings are pan fried then steamed so they're golden crispy on the underside with a juicy filling.

Updated at: Sun, 25 Aug 2024 15:21:53 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories409.8 kcal (20%)

Total Fat19.7 g (28%)

Carbs42.1 g (16%)

Sugars0.9 g (1%)

Protein18.1 g (36%)

Sodium464.4 mg (23%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5dried shiitake mushrooms

or any other mushroom

1 ½ cupsChinese cabbage

finely chopped

½ tspsalt

250 gramspork mince

fatty, 20-30%)

¼ cupgarlic chives

finely chopped

2 tsplight soy sauce

dark soy is also ok

1 ½ tspChinese wine

or white wine

½ tspsesame oil

¼ tspwhite pepper

1 clovegarlic

minced

½ tspFresh ginger

grated

To cook:

30dumpling wrappers

round

½ cupwater

per batch

4 tspVegetable oil

Instructions

Step 1

Shiitake Mushrooms: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.

Step 2

Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.

Step 3

Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.

To make the dumplings

Step 4

Peel one wrapper off and place on the palm of your left hand (if right handed). Dip your finger in water and run it along half the edge of the wrapper.

Step 5

Place 1 heaped tablespoon of Filling in the centre. Fold wrapper over, then pleat to seal. Alternatively, just press together with no pleats.

Step 6

Place on tray. Cover with cling wrap or wet tea towel. Repeat with remaining dumplings. Should make 25 to 30.

Cooking

Step 7

Make sure you pan has a lid that fits well.

Step 8

Heat 2 tsp oil in a non stick pan over medium high heat. Add dumplings, pressing down firmly to flatten the base onto the pan. Cook around 8 to 10 per batch.

Step 9

When the base is golden brown (check them), add 1/2 cup of water into the pan.

Step 10

Immediately clamp the lid on, then leave for 7 minutes (any less and the pleats won't be cook through so if your water dries out, add a bit more).

Step 11

Remove lid-most of the water should be evaporated, the pleats should be cooked through. Leave the pan on the stove until the base dries and the underside of the dumplings are once again crisp.

Step 12

Remove dumplings from pan and transfer to serving plate. Repeat with remaining Dumplings.

Step 13

Serve with Dipping Sauces of choice.