- 1 package dumpling wrappers (about 50)
- peanut or vegetable oil for frying
- 6-8 mushroom caps, finely diced (crimini or shiitake)
- 1 pound ground pork
- 2 scallions, finely chopped
- 2 teaspoons grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Prepare the filling by mixing all the filling ingredients together in a bowl. Set aside a small bowl of water for wrapping.
- To assemble the dumplings, spoon a heaping teaspoon of the pork and mushroom filling onto the center of the wrapper, making sure to not overfill. Dip your finger into the bowl of water and moisten the outer edges of the wrapper. In your hand, fold the dumpling in half and pinch and pleat the edges seal tightly. Arrange the wrapped dumplings on a plate. Repeat steps until the filling and wrappers are used up.
- In a large flat skillet or wok with a lid, heat about a tablespoon of peanut or vegetable oil over medium-high heat. Place 6-8 dumplings in the pan and fry the dumplings for 1-2 minutes, until the bottom turns light brown. Pour in a 1/2 cup of water to the pan and cover with a lid and allow to steam for 4-5 minutes, until the water has completely evaporated. Remove lid and loosen the dumplings with a spatula. The bottoms will be golden brown and crisp.
- Cleaning the pan in between batches, continue to pan-fry all of the dumplings and place on a serving platter. Serve warm with your favorite dipping sauce.
Source: Wishful Chef
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