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Pan-Fried Vegetable Dumplings
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1 cup of water
- 2 cups of finely chopped cabbage
- 1 cup of grated carrots
- 1/2 cup of chopped scallions
- 3 cloves of minced garlic
- 1 tablespoon of grated ginger
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of vegetable oil for frying
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour and 1 cup of water to form a smooth dough. Cover and let it rest for 15 minutes.
- In a separate bowl, mix 2 cups of finely chopped cabbage, 1 cup of grated carrots, 1/2 cup of chopped scallions, 3 cloves of minced garlic, 1 tablespoon of grated ginger, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to make the vegetable filling.
- Divide the rested dough into 24 equal portions and roll each portion into a small circle.
- Place a spoonful of the vegetable filling in the center of each dough circle. Fold the dough over the filling and pleat the edges to seal the dumplings.
- Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Place the dumplings in the pan, ensuring they are not touching each other. Cook for 2-3 minutes or until the bottom is golden brown.
- Pour 1/4 cup of water into the pan and immediately cover with a lid. Steam the dumplings for 5-6 minutes or until the water has evaporated.
- Remove the lid and drizzle the remaining 1 tablespoon of vegetable oil around the edges of the pan. Cook for an additional 2-3 minutes or until the bottoms are crispy and golden brown.
- Transfer the pan-fried vegetable dumplings to a serving plate and serve hot with soy sauce or dipping sauce of your choice. Enjoy!
Pan-Fried Vegetable Dumplings, also known as potstickers, have a rich history in Chinese cuisine. Originating in the northern regions of China, these delectable dumplings are believed to have been created over 1,800 years ago. Traditionally, they were made with a filling of finely chopped vegetables such as cabbage, carrots, and mushrooms, seasoned with soy sauce and ginger. The dumplings were then pan-fried to a crispy golden brown, creating a delightful contrast of textures. Today, these savory treats can be found in restaurants worldwide, with notable chefs like Ming Tsai and Martin Yan popularizing them in the West. For the best Pan-Fried Vegetable Dumplings, seek out establishments with skilled chefs who handcraft the dumpling wrappers and use fresh, high-quality ingredients. The key to perfecting this dish lies in achieving the ideal balance of flavors and textures, from the tender filling to the crispy, golden-brown bottoms. Whether enjoyed as an appetizer or a main course, these dumplings are a beloved staple of Chinese cuisine.
45 min
24 dumplings
120 per serving calories
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