Pan Fried Dumplings

Pan Fried Dumplings

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by Betty Lee

WCNC.com

Posted on December 17, 2013 at 1:24 PM

Updated Tuesday, Dec 17 at 1:27 PM

www.bettyscookingnow@gmail.com

Pan Fried Dumplings aka Pot Stickers Betty-Yield: about 24     

Filling:
1Tablespoon        Minced scallions
1/2 Cup     1/8”-diced leeks, white and light green parts only, washed & drained
2 teaspoon        Peanut oil or other vegetable oil
1/2 pound         Ground pork
1/2 pound         Peeled med shrimp, deveined, and rough chopped
1/2 pound     Napa cabbage, slightly salted, squeezed dry, chopped
1Tablespoon         Finely minced or grated fresh ginger
1/4 Cup         Canned sliced water chestnuts, cut into fine dice (1/2 of an 8 oz can)
1/4 Cup         Chopped fresh cilantro
1             Egg
2 teaspoon        Corn starch
1 ½ teaspoons         Soy sauce
1 teaspoon         Kosher salt
1/4 teaspoon        Freshly ground pepper
1/2 teaspoon        Sugar
2 teaspoons        Sesame oil
1 Tablespoon          Dry vermouth or dry sherry
1 package        Gyoza wrappers (approx 24-30 wrappers)

Dipping Sauce
¼ Cup        Fig-infused balsamic vinegar (or red, white, or sherry wine vinegar, etc)
½ Cup            Light soy sauce (preferably Kikkoman Green label)
1 teaspoon          Sugar
1 teaspoon         Sesame oil
2 stalks         Scallions cut in ½ vertically, then cut into 3 inch sections
3 slices         Fresh ginger slices (or slivers, about 1 tablespoon)
1 large or 2 small     Garlic cloves, peeled, smashed with flat side of knife
1 Tablespoon         Peanut oil or other high smoke point oil, e.g. grape seed, Canola, corn
Optional hot sauce to taste

Make dipping sauce:  Combine first 4 dipping sauce ingredients in a bowl and set aside.
Heat a small saucepan till hot.  Add the T oil.  Swirl to coat bottom of pan and heat just till smoking.  Add scallion, ginger, and garlic.  Stir fry till fragrant and just browning on edges. 
Remove pan from heat.  Pour vinegar soy mixture into pan and stir, slightly scraping bottom of browned bits.  Pour sauce back into bowl and add hot sauce if desired.  Set aside till needed.  Sauce can be made 2 days in advance; cover after cooled and store in refrigerator.

Make filling:  Heat a small frying pan till hot.  Add 2 tsp oil.  Heat till just smoking.  Add scallions and leeks and stir fry over medium high heat till lightly browned on edges.  Remove pan from heat, set aside and let contents cool. (Sauteeing the scallions and leeks give them a nuttier more complex flavor but can add to filling without sautéing)

In a large bowl combine the remaining 14 ingredients of the filling and the cooled scallion/leek mixture. Stir vigorously with a wooden spoon or pair of sturdy wooden chopsticks till mixture is well combined and contents stick together and pasty consistency (not loose and crumbly).

Wrap dumplings: 
•    Place one heaping teaspoon filling into middle of wrapper.  Dip finger into small bowl of water and dampen the entire edge.
•    Brush circumference of wrapper with water. Bring together the “12 o’clock” and “6 o’clock” points of wrapper together over the filling and pinch to seal.  Form 3 pleats on the right back toward the center and form 3 pleats on the left back toward the center – the front of dumpling should not be pleated.  Pinch tightly to seal. Combine 1 cup of cold water plus 1 T white vinegar in a small bowl and set aside. 
•    Heat non-stick sauté pan (that has a tight fitting cover) over medium high heat till hot. Add one T peanut oil.  Heat till just shimmering, quickly add raw dumplings into pan dipping bottom slightly into oil so each dumpling bottom has a slight coating of oil.  Arrange in a circular pattern with dumplings barely touching outer edge of pan, perpendicular to sides and about ½” apart.  Arrange more in the center. Leave dumplings undisturbed and uncovered for a minute or so till bottoms are golden brown.  Pour in water/vinegar mixture and immediately cover pan tightly.  Dumplings should cook about 6 – 7 minutes. 
•    Remove cover and check that water has nearly all been absorbed by dumplings and a little bit may be left at the bottom.  Shake the pan to loosen the dumplings slightly (or use spatula to loosen) and continue cooking uncovered until the remaining liquid has all evaporated.  Continue cooking until the bottoms are crisped up
•    Lift a couple of dumplings and tap on bottom – they should be golden brown and sound crisp when tapped. Either place a large plate over the pan and quickly flip the entire pan over the plate with the dumplings upside down on the plate or use a spatula and remove a couple at a time and

 

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