Ingredients

  • 20 dumplings
  • 20 dumpling wrappers (round)

  • 240 g ground pork

  • 5 prawns (shelled and finely chopped)

  • 40 g chives (cut into thick strips)

  • 20 g ginger (minced)

  • 1½ sesame oil

  • 1 tsp spring onion (finely chopped)

  • 1 tsp Shaoxing wine

  • ½ tsp ground white pepper

  • ½ tsp salt

  • 30 ml water

  • 3 tbsp oil

  • dipping sauce: 

    3 tbsp soy sauce

  • 1 tbsp black vinegar

  • ½ tsp sesame oil

  • 10 g ginger (julienned)

Pan Fried Dumplings
Recipe Courtesy of Asian Food Network

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.
  • Medium
  • 15 min
  • 10 min
  • 10 min
  • 4 steps
  • 16 Ingredients
  • Medium
  • 4 steps
  • 16 Ingredients
  • 15 min
  • 10 min
  • 10 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.
    Make dumpling filling


  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.
    Fold dumpling


  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.

Plate and Serve!

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