Pork Fried Dumpling Recipe Chinese

Ingredients ½ cup soy sauce 1 tablespoon seasoned rice vinegar 1 tablespoon finely chopped Chinese chives 1 tablespoon sesame seeds 1 teaspoon chile-garlic sauce (such as Sriracha®) 1 pound ground pork 3 cloves garlic, minced 1 large egg, beaten 2 tablespoons finely chopped Chinese chives 2

Ratings: 204
Calories: 540 per serving
Category: Dumplings

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Instructions. Start by making the dough for the dumpling wrappers. Sift the flour into a large bowl and then stir the salt in. Slowly add the cold water and stir. Add as much as is …

Cuisine: Chinese
Category: Appetizer, Main Course
Servings: 4
Estimated Reading Time: 5 mins
1. Start by making the dough for the dumpling wrappers. Sift the flour into a large bowl and then stir the salt in. Slowly add the cold water and stir. Add as much as is necessary to form a smooth dough.
2. After the water has been incorporated, knead the dough into a smooth ball. Then cover it and let it rest for at least 30 minutes.
3. While the dough is resting, start making the filling. Combine the meat, soy sauce, salt, rice wine and white pepper.
4. Wash and dry the napa cabbage. Then finely shred it with a food processor or with a knife. Squeeze out as much water as possible.

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To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and …

Rating: 5/5(6)
Category: Main-Dish
Cuisine: Asian
Total Time: 40 mins
1. The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.
2. Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.
3. To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.
4. To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.

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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 …

Servings: 20
Total Time: 25 mins
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 a plate lined with parchment paper.
3. 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.
4. Plate.In a sauce dish, add 3 tbsp soy sauce, 1 tbsp black vinegar, ½ tsp sesame oil and 10 g julienned ginger.

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Love Asian cuisine as much as we do? Check out our Asian recipe section here. How to make pan-fried pork dumplings Make the …

Reviews: 1
Estimated Reading Time: 7 mins

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Cook the mushrooms separately in olive oil and get rid of most of the cooking liquid. Add the rest of the vegetables to the pan and quickly sauté. Mix and match your favorite ingredients: mushrooms and tofu, chicken and vegetables, shrimp and pork, or make a …

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Directions Lightly beat 1 egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, 1/2 teaspoon salt, the Lightly beat the remaining egg in a small bowl with 1 tablespoon water. Set 1 dumpling wrapper on a clean surface (keep Heat 2 tablespoons vegetable oil in a large

Author: Food Network Kitchen
Steps: 5
Difficulty: Easy

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1 ¾ pounds ground pork. 1 tablespoon minced fresh ginger root. 4 cloves garlic, minced. 2 tablespoons thinly sliced green onion. 4 tablespoons soy sauce. 3 tablespoons sesame oil. 1 egg, beaten. 5 cups finely shredded Chinese cabbage. Add all ingredients to shopping list.

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Heat some sesame oil on a frying pan and lay your dumplings down. When the bottoms are starting to brown, you can either fill the pan with water and put a lid on your pan to steam them through, or you can just flip them and fry them on all sides to make them crispy all over. Dunk in your preferred sauce.

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Instructions. Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage

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Set the burner to low and steam the dumplings. Let cook until the pork is thoroughly cooked and the water has evaporated (about 8 to 10 minutes). Remove the lid and continue to cook for just a moment to brown the bottom sides of the dumplings. Garnish with sprigs of cilantro…. …and serve immediately while warm….

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Of all the foods off the A1 through A24 section of your local Chinese takeout menu, fried dumplings (that's Peking ravioli to you Bostonians) are perhaps the ones that benefit most from some home treatment. Unless you're really lucky, takeout dumplings are thick-skinned and greasy, any crunch having left them in the long steamy bike ride from the kitchen to your …

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Directions For the Dough: place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough For the filling: Place cabbage and salt in food processor and pulse until finely chopped, about 10 one-second pulses. After cabbage has purged, squeeze any remaining

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Fried dumplings, commonly nicknamed pot stickers (or jiaozi in Mandarin Chinese), are a traditional Chinese cuisine that can be served as an appetizer, main course or side dish. Traditionally, they’re a Chinese New Year specialty, but now you can find them year round. We’re so glad. During the New Year feast, dumplings are eaten to symbolize good …

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Pan Fried Dumplings (Pot Stickers), called Guo Tie in Chinese, is the sister food of fried dumplings. It is a popular staple food throughout China. The Pan Fried Dumplings are made of a simple flour wrapper filled with various fillings like pork mixed with all kinds of seasonal vegetables like cabbage and celery.

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DIRECTIONS. Place the pork mince, green onions, hoisin sauce, soya sauce, water chestnuts and egg into a bowl. Stir until combined. Lay a wonton wrapper on a flat surface and brush a little water around the edge of the wrapper. Place 2 teaspoons …

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Fried Pork Dumplings are delicious. The ground pork filling is wrapped up in a wonton wrapper and steamed to perfection. Working with wonton wrappers isn't too difficult, but you do need to work fast. This Chinese dumpling recipe may not be what you're used to making, but it's well worth it. Serve with your favorite Chinese main dish and enjoy!

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