Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- large bowl
- small bowl
- large pan with lid
Ingredients
Units
Scale
- 40 dumpling wrappers
- 400 grams minced pork
- 1 tbsp minced ginger
- 4 garlic cloves
- 3 spring onions
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
- all-purpose flour
- neutral cooking oil
Instructions
- Defrost the dumpling wrappers if necessary.
- Peel the ginger, finely chop or grate and add to a large bowl.
- Peel and finely chop or crush the garlic cloves and add to the ginger in the large bowl.
- Separate the spring onions into whites and greens. Cut the white part into fine rings and add to the bowl with the ginger and garlic. Cut the green part into fine strips. Set aside.
- Also add the ground meat into the large bowl. Additionally, add: 1/4 tsp salt, 1/4 tsp ground pepper, one egg, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix the entire mixture with two chopsticks and set aside.
- As preparation for your dumplings, sprinkle a work surface or serving plate with a little flour, so you can place your filled dumplings there before frying them. Without flour, the dough would stick to the surface after a while.
- Now, it’s time to fill the dumplings. For this, you will need the bowl with your filling, a small bowl with fresh, cold water, a teaspoon, and the dumpling wrappers.
- For the filling and folding feel free to watch my video on this (located at the bottom of this page) as visuals always help 😉 Fill each dumpling wrapper with about 1 tsp of filling. Place the filling in the center of the wrapper. Dab a bit of the cold water on one half of the edges of the wrapper along the edge with a finger. Fold the wrapper in half so that the filling is enclosed by the edges. Press the edges tightly together. Once you have enclosed the filling in the dough, take the two rear corners, moisten one corner from one side and fold the corners onto each other from behind. Press tightly and place the dumpling on the floured work surface. Continue this process until for the remaining dumpling wrappers. For 40 dumplings, this can take about 15 to 30 minutes, depending on your speed.
- If you want to freeze the dumplings, I recommend doing it now and not after the dumplings have been fried.
- Once you have finished all the dumplings, heat a large pan over medium heat. Add 1 tbsp of oil to the pan and place as many dumplings as you can fit on the flat side in the pan. Let them fry for a few minutes until the bottom has become crispy. Then reduce the heat to low and pour a little water into the pan. Immediately cover the pan with the lid. Be careful that the oil in the pan is not too hot, otherwise there is a risk of burning. The dumplings will now be steamed with the water in the pan. Keep the lid closed until the dumpling skins have become translucent. This can take about 10-15 minutes. If they are not yet translucent and there is no more water in the pan, simply add some more. Now you can remove the lid and turn the heat back up to medium. Let them fry for about 5 more minutes without the lid, so that the bottom of the dumplings can become crispy again. Remove the dumplings from the pan and process the next batch in the same way.
- When all the dumplings are done, serve them in a bowl with this dumpling dipping sauce and the green parts of the spring onion. You can also top them with roasted sesame seeds if you like.
- Passive Time: 30 min
- Cook Time: 45 min
