Pan Fried Dumplings
In light of the upcoming Lunar New Year, I’ve dusted off my old recipe for fried dumplings. This is inspired by the Peking style fried dumplings. I fell in love
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at craftstocrumbs.com.
Cooking tools:
- Sifter
- Mixing bowl
- Whisk
- Damp cloth
- Plastic wrap
- Rolling pin
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Wax paper
- Baking sheet
- Zip-top bag
- Skillet
- Spatula
- Kitchen timer
- Serving platter
- Freezer
- Refrigerator
- Stove
- Plate
Ingredients
- 3 cups (360g) all-purpose flour
- 1 cup (237 ml) warm water
- 16 oz (450g) ground pork or meat of choice
- 3-4 scallions, chopped
- 2 teaspoons ginger, minced or grated
- 2-3 garlic cloves, minced (about a tablespoon)
- 1 ½ tablespoons soy sauce
- 1 teaspoon salt
- ½ teaspoons sugar
- ½ teaspoon ground white or black pepper
- 1 tablespoon sesame oil
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon cornstarch
- 1-2 tablespoons oil and ½ cup water – to cook
- 3 tablespoons soy sauce
- 1-2 teaspoons chili oil (or to taste)
- 1-2 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1teaspoon sesame oil
- 1-2 scallions, chopped
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