There's something about pan fried dumplings that is totally addictive don't ya think? The soupy ones are good, for about three pieces. But those golden fried beauties, oh, i could eat like ten in a row!
Very similar to Japanese gyozas, these Chinese jiao zi is typically stuffed with minced meat and chives - my favourite combination. The rest of the ingredients are pretty much to one's own preference. You can add spring onion, chopped mushrooms, prawns, cabbage or water chestnuts. This time round, I just stuck to the basics - good ol mince pork and lotsa chopped chives.
Pan Fried Dumplings with Ginger Vinegar Dip
- 250g minced pork
- 3 stalks of chives, rinsed, white parts discarded, and chopped
- 1 tsp grated ginger
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- Dash of chinese cooking wine
- Salt and pepper
Dipping sauce
- 3 tbspn Black vinegar
- 8 slices of young ginger, slivered finely
1. Add the chopped chives and seasonings to the meat, mix well and let marinade for about 2 hours.
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| I use KG dumpling wrap as it is a nice size; the texture is pliable enough to fold and is not overly thick. |
2. Put a heap tsp of meat into a dumpling skin, dab the edges with some water, fold, and press gently to seal. I also fold the edges into small pleats for aesthetics purposes but this is totally optional.
3. Drizzle about 1/2 tbsp of oil onto a non stick pan and arrange the dumplings side down, side by side (but not too packed) and fry on medum heat until golden brown, about 1-2 minutes.
4. Pour about 1/4 cup of water into the pan and cover immediately. Steam the dumplings until cooked, about another 2 minutes. Remove from pan and let it cool slightly for about 2 minutes. Serve warm with the vinegar and ginger sauce.
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