Crispy Pan-Fried Dumplings Delight (Print Version)
# Ingredients:
→ Dumpling Dough
01 -
240 g all-purpose flour
02 -
180 ml water, adjusted as needed
03 -
1 pinch salt
→ Filling
04 -
115 g ground pork (alternatively ground chicken, beef, or tofu for vegetarian option)
05 -
60 g finely chopped cabbage
06 -
25 g chopped green onions
07 -
2 cloves garlic, minced
08 -
1 teaspoon grated fresh ginger
09 -
30 ml soy sauce
10 -
15 ml sesame oil
11 -
Salt and freshly ground black pepper, to taste
→ For Cooking
12 -
30 ml vegetable oil
13 -
120 ml water
# Instructions:
01 -
In a mixing bowl, thoroughly combine ground meat, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper until the mixture is cohesive.
02 -
In a separate bowl, mix flour and a pinch of salt. Gradually add water, stirring continuously until a rough dough forms. Knead until smooth and elastic, cover, and let rest for 30 minutes.
03 -
Divide dough into small portions and roll into thin circles. Place approximately one teaspoon of filling in the center of each wrapper. Moisten the edges with water, fold over, and pinch tightly to seal.
04 -
Heat vegetable oil in a non-stick skillet over medium heat. Arrange dumplings in a single layer and cook, undisturbed, until the bottoms are golden brown, about 3-4 minutes.
05 -
Add 120 ml water to the skillet and immediately cover with a lid. Steam for approximately 5 minutes, or until the filling is cooked through and the water has evaporated.
06 -
Remove from skillet and serve hot, garnished with green onions and accompanied by your preferred dipping sauce.
# Notes:
01 -
Adjust water for the dough gradually to achieve a pliable, non-sticky consistency.
02 -
Vegetarian and vegan substitutions are possible by using tofu and plant-based wrappers.
03 -
Finely chopping vegetables ensures even texture and prevents tearing during sealing.