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Pan-fried Dumplings

Pan-fried Dumplings

A perfect contrast of textures

Classic street food from the north of China, dumplings are pan-fried instead of boiled to create a golden, crispy layer of crust at the bottom. Bit into one, and an explosion of flavour, texture and juicy deliciousness will overwhelm your senses at once until you surrender to the sweet experience of eating this dish.

Pan-fried Dumplings

What You′ll Need

Ingredients

Minced beef

 500 g

Onions

 250 g

Diced ginger

 5 g

Garlic paste

 5 g

Diced spring onion

 5 g

Condiments

WEI DA MEI Premium Soy Sauce

 50 ml

WEI DA MEI Premium Oyster Sauce

 40 g

Sesame oil

 10 ml

Cornstarch

 5 g

Method

  • Prepare some minced meat and leeks.

  • Make a filling with the meat, diced leeks, sesame oil, WEI DA MEI Premium Soy Sauce, WEI DA MEI Premium Oyster Sauce, ginger paste, garlic paste, spring onion paste. Make sure to stir in one direction.

  • Place some filling in the middle of a wrapper, and fold both sides in to make a dumpling.

  • Place dumplings into a hot pan with some oil to pan fry until they have a golden crispy crust at the bottom; add water starch to the pan and cover 1/3 of dumplings. Cover the pan to cook under a low heat. When the water is about to dry out, drizzle in some sesame oil. Wait until the water is completely vaporized before serving.

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