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Pan-Fried Homemade Dumplings
Created by: Howcan Team
Ingredients
- 1 pound ground pork
- 2 cups finely chopped Napa cabbage
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1 package round dumpling wrappers
- 2 tablespoons vegetable oil
- 1/2 cup water
Instructions
- In a large mixing bowl, combine 1 pound of ground pork, 2 cups of finely chopped Napa cabbage, 3 finely chopped green onions, 2 minced cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, and 1/2 teaspoon of ground black pepper.
- Place a small spoonful of the pork mixture in the center of a dumpling wrapper. Moisten the edges of the wrapper with water, then fold the wrapper in half and press the edges together to seal. Repeat with the remaining wrappers and filling.
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Arrange the dumplings in the skillet in a single layer, making sure they are not touching each other. Cook for 2-3 minutes, or until the bottoms are golden brown.
- Carefully pour in 1/2 cup of water and immediately cover the skillet with a lid. Reduce the heat to medium and let the dumplings steam for 8-10 minutes, or until the water has evaporated.
- Remove the lid and continue to cook the dumplings for another 2-3 minutes, or until the bottoms are crispy and golden brown. Transfer the dumplings to a serving plate and serve hot with dipping sauce.
Homemade pan-fried dumplings, also known as potstickers, have a rich history dating back to ancient China. Legend has it that a chef in the Song Dynasty accidentally left a batch of dumplings on the stove for too long, resulting in a crispy bottom and tender filling. This happy accident led to the creation of the beloved potsticker. Today, this dish is popular in Chinese cuisine, particularly in the northern regions where it is a staple. The key to perfect pan-fried dumplings lies in the balance of a crispy, golden-brown bottom and a juicy, flavorful filling. The best versions of this dish can be found in authentic Chinese restaurants, where skilled chefs meticulously fold and pan-fry each dumpling to perfection. The most important elements of the recipe are the filling, which typically consists of a savory mixture of ground meat, vegetables, and seasonings, and the technique of achieving the ideal crispy texture while keeping the filling moist and succulent. For a unique twist, some chefs also incorporate alternative ingredients such as shrimp or tofu into the filling, adding a delightful variation to the traditional recipe. Whether enjoyed as an appetizer or a main course, homemade pan-fried dumplings are a delightful culinary experience that continues to captivate food enthusiasts around the world.
45 min
4 servings
320 calories
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