Pan-fried Dumplings
- 1 pack dumpling wrappers (round-shaped) or homemade dumpling wrappers
- oil, for pan-frying
- 150 ml water, for steaming
- Chinese black vinegar or ponzu, for dipping
- 8 oz ground pork
- 4 oz shelled and deveined shrimp, cut into small pieces
- 2 oz cabbage, finely shredded
- 1 heaping teaspoon grated ginger
- 1 heaping teaspoon chopped scallion
- 2 tablespoons soy sauce
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- Pinch of salt
- 1 cup all-purpose flour
- 1/4 cup water plus 1 teaspoon water
- Extra all-purpose flour, for dusting and rolling
- Produce
- Cabbage (2 oz)
- Ginger (1 heaping teaspoon)
- Scallion (1 heaping teaspoon)
- Seafood
- Shrimp (4 oz)
- Meat
- Ground pork (8 oz)
- Condiments
- Soy sauce (2 tablespoons)
- Cooking & Baking
- All-purpose flour (1 cup)
- All-purpose flour (1)
- Oil (1)
- Salt (1 Pinch)
- Sesame oil (1/2 teaspoon)
- White pepper (3 dashes)
- Bread & Baked Goods
- Dumpling wrappers (1 pack)
- Drinks
- Water (150 ml)
- Water plus (1/4 cup)
- Beer, Wine & Liquor
- Shaoxing wine (1 teaspoon)
- Other
- Chinese black vinegar or ponzu, for dipping
Preparation
Read recipe preparation on rasamalaysia.com
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Published January 14, 2012 (1 year ago).
162 people saved this recipe.
