Fried Dumplings

This post is especially for birdcagedesign, who gave this blog a lovely mention – I hope you enjoy!
These dumplings take a little time, but are absolutely delicious. If you want to make your own dough there are quite a few recipes on the internet, but I usually buy the wrappers at Chinese supermarkets (it freezes well so you can stock up in advance). If you have any left-over stuffing it’s great to use in fried rice.
Serve with some stir-fried vegetables or, alternatively, boil up with Chinese soup noodles.
Let me know if you have any questions!

Ingredients (makes around 25 dumplings):

  • 1 pack of Jiaozi wrappers (they should be white and round, don’t use square yellow wonton wrappers!)
  • 4-6 finely chopped dried Chinese mushrooms (soak overnight before using.)
  • A few sprigs of finely chopped coriander.
  • A handful of finely chopped bamboo shoots (if you use the tinned variety, make sure to squeeze them dry. Alternatively, replace with water chestnuts.)
  • 2 chopped spring onions, only the white part.
  • 1 finely chopped red chilli.
  • 1 chicken breast or equivalent of pork, finely chopped.
  • 1½ tablespoons of soy sauce.
  • 2 level teaspoons of cornflour.
  • ½ teaspoon of sesame oil.
  • A dash of white pepper.
  • 1 egg white, to seal edges of wrappers.
  • 1 tablespoon Chinese rice vinegar mixed with 1 tablespoon water, to serve.
1) Finely chop all the ingredients and mix everything together except the egg white and vinegar. Leave to marinade for 20 minutes.
2) Use a teaspoon to place a small amount of mixture into the centre of a wrapper, don’t fill it too full or it might burst. Brush egg white around one half of the circumference, then fold over and seal into a semi-circle. Repeat until you run out of wrappers or stuffing.
3) Add a tablespoon of oil to a flat-bottomed pan and fry the dumplings on a medium heat until golden on both sides (about 2-3 minutes per side).
4) Add enough water to reach halfway up the dumplings, and cover with the pan lid. Simmer until all the liquid has evaporated (around about 3 minutes).
5) To serve, dip in the mixture of rice vinegar and water – enjoy!
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11 thoughts on “Fried Dumplings

  1. Thanks for stopping by my blog!
    These look delicious. Dumplings are definitely something I want to try making someday. We are hoping to make spring rolls for the first time this weekend.

  2. Pingback: One Hundred Posts | Wai-Yuk Kennedy Textile Art

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