Tuesday, July 01, 2008

Pan Fried Pork and Chives Dumplings

- 20 dumplings wrapper
- 2 cups ground pork
- bunch of chives, chopped
- 2 tablespoon chopped water chestnuts
- 1/4 cup finely chopped napa cabbage
- 1/2 inch grated ginger
- 1 clove grated garlic
- 2 teaspoon sesame oil
- soy sauce
- pepper

- Mix everything together (except the wrapper) until well combined. Heat pan and spoon a small bits of the mixture to the pan - just to taste, whether it needs extra spices.
- Once it tastes right, start assembling the dumplings. Place spoonful of filling onto the center of wrapper, dab water/egg white around the edges of wrapper, fold and crimp. Usually there is some instruction at the back of wrapper package.
- Heat pan with 2 tablespoon of oil. Once hot, place the dumplings in the pan. I use quite big of pan and can fit 20 dumplings at once. If using smaller pan, do not overcrowd pan to prevent any sticking between dumplings.
- Don't move around the dumplings. Once the bottom part of dumplings are crispy and golden brown, pour 1/4 cup of water to hot pan, cover. The steam will finish up the cooking process. It will take only couple minutes.
- Serve with sesame oil mixed with soy sauce and hot sauce.

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