Pan Fried Dumplings

Affectionately known as Potstickers in the West and Guo Tie in the East, the pan fried dumpling is a crispy and juicy package that bursts with flavour, thanks to the fillings of pork, prawns, ginger and seasoning. The trick is to fry the dumpling till it is golden, then steam it quickly with the right amount of water. Eat it hot with some ginger-soaked sauce made of soy sauce, black vinegar and sesame oil.

No Alcohol

No Milk

No Nuts

No Alcohol

No Milk

No Nuts

Difficulty: Medium

Preparation: 15 min
Cook: 10 min
Clean up: min

Steps: 4 steps
16 Ingredients

Difficulty: Medium
Steps: 4 steps
16 Ingredients

Preparation: 15 min
Cook: 10 min
Clean up: min

Instructions

1. 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.

2. 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 plate lined with parchment paper.

3. Fry dumplings

In a pan on medium heat, heat 2 tbsp oil and fry dumplings for 2 –3 minutes,until 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.

4. Plate

In a sauce dish, add 3 tbsp soy sauce, 1 tbsp black vinegar, ½ tsp sesame oil and 10 g julienned ginger.

Plate and Serve!

Transfer dumplings to serving plate and serve with the dipping sauce.