Pan Fried Dumplings

 

There's something about pan fried dumplings that is totally addictive don't ya think?  The soupy ones are good, for about three pieces.  But those golden fried beauties, oh, i could eat like ten in a row!

Very similar to Japanese gyozas, these Chinese jiao zi is typically stuffed with minced meat and chives - my favourite combination.  The rest of the ingredients are pretty much to one's own preference.  You can add spring onion, chopped mushrooms, prawns, cabbage or water chestnuts.  This time round, I just stuck to the basics - good ol mince pork and lotsa chopped chives.

Pan Fried Dumplings with Ginger Vinegar Dip

• 250g minced pork
• 3 stalks of chives, rinsed, white parts discarded, and chopped
• 1 tsp grated ginger
• 1 tsp soy sauce
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• Dash of chinese cooking wine
• Salt and pepper

Dipping sauce

• 3 tbspn Black vinegar
• 8 slices of young ginger, slivered finely

1.  Add the chopped chives and seasonings to the meat, mix well and let marinade for about 2 hours.

I use KG dumpling wrap as it is a nice size; the texture is
pliable enough to fold and is not overly thick.

2.  Put a heap tsp of meat into a dumpling skin, dab the edges with some water, fold, and press gently to seal.  I also fold the edges into small pleats for aesthetics purposes but this is totally optional. 

3.  Drizzle about 1/2 tbsp of oil onto a non stick pan and arrange the dumplings side down, side by side (but not too packed) and fry on medum heat until golden brown, about 1-2 minutes.

4.  Pour about 1/4 cup of water into the pan and cover immediately.  Steam the dumplings until cooked, about another 2 minutes. Remove from pan and let it cool slightly for about 2 minutes.  Serve warm with the vinegar and ginger sauce.