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.
Provided by Asian Food Network
Categories Chinese Food Recipes | Learn To Cook Chinese Food
Yield 20 dumplings
Number Of Ingredients 16
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.
FRIED BEEF DUMPLINGS
Provided by Food Network
Categories appetizer
Time 30m
Yield about 20 dumplings
Number Of Ingredients 6
Steps:
- In a large bowl, place ground beef, scallions, 3 tablespoons water and soy sauce together. Mix ingredients until combined. Place small spoonfuls of the filling onto the dumpling wrappers. Using your fingers, wet the edges of the wrappers with beaten egg and "pinch and press" the edges to seal.
- Preheat a large nonstick frying pan.
- Once skillet is hot, carefully place the dumplings into the hot frying pan; cook undisturbed for 3 minutes. Add 3 tablespoons of water and cover pan. Reduce heat to medium and cook until water evaporates, about 5 minutes
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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 .
Nutrition Facts : Calories 447 kcal, Carbohydrate 35 g, Cholesterol 107 mg, Fiber 2 g, Protein 28 g, SaturatedFat 6 g, Sodium 869 mg, Sugar 2 g, Fat 20 g, ServingSize 48 dumplings (8 servings), UnsaturatedFat 0 g
JAMAICAN FRIED DUMPLINGS
Flat fried buttery dough usually served with cod fish in Jamaica, as a big weekend breakfast, slightly different from the American dumplings.
Provided by Stephanie
Categories Main Dish Recipes Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the flour, baking powder and salt. Rub in the butter until it is in pieces no larger than peas. Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball. The dough should be a firm consistency. Knead briefly.
- Heat the oil in a large heavy skillet over medium heat until hot. Break off pieces of the dough and shape into a patty - kind of like a flat biscuit. Place just enough of the dumplings in the pan so they are not crowded. Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.
Nutrition Facts : Calories 472.2 calories, Carbohydrate 64 g, Cholesterol 40.7 mg, Fat 19.8 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 855.1 mg, Sugar 0.2 g
KOREAN FRIED CHICKEN DUMPLINGS
Korean fried chicken fills wonton wrappers in this pan-fried dumpling recipe that's great as an appetizer or main dish.
Provided by Cooking in the Comments
Categories Dumplings
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
- Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
- Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
- Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
- Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
- Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
- Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 53.9 g, Cholesterol 57.5 mg, Fat 10.9 g, Fiber 1.3 g, Protein 17.7 g, SaturatedFat 1.8 g, Sodium 731.6 mg, Sugar 4.8 g
JAMAICAN FRIED DUMPLINGS
Make and share this Jamaican Fried Dumplings recipe from Food.com.
Provided by jade_brown
Categories Breakfast
Time 30m
Yield 15 dumplings, 15 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients together.
- Add water a little at a time and knead dough.
- Dough should be soft but not sticky.
- Pinch off pieces (golf ball size), roll into a ball and flatten slightly.
- Heat oil in pan.
- Put each dumpling in pan and fry on each side.
- Remove from pan when each side is golden brown.
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