PAN-FRIED DUMPLINGS

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INGREDIENTS:

Makes 22

    22 pieces dumpling skins

(A)

   120g minced meat (pork or chicken)

    230g chinese cabbage + 1/2 tsp salt

    1cm ginger, finely chopped

    1/4 tsp salt

    1/2 tsp sugar

    1 tbsp cornflour

    1-1 1/2 tsp light soy sauce

    1/2 tsp Shao Xing wine

    Dash of pepper

    A little sesame oil

    2 tbsp diced spring onion

(B)

    Oil for shallow frying

    200ml water for simmering

For dipping:

    Worchester sauce with shredded ginger

METHOD:

1. Shred chinese cabbage. Add 1/2 tsp salt to the cabbage and set aside for 10 minutes. Squeeze cabbage to remove excess water.

2. Place all ingredient (A) and cabbage in (1) in a bowl. Combine all and set aside to marinade for at least 30 minutes.

3. Wet edges of a skin with some water. Wrap filling with dumpling skin as shown in Pic. 1 and Pic. 2. Make sure the seal is tight (to prevent filling from leaking during cooking).

4. Heat oil of (B) in a non-stick frying pan. Arrange dumplings such that flat face of dumplings is the face being fried (see picture above).

5. Fry dumplings with low fire until their flat faces are golden brown. Add 100ml water to the dumplings. Cover frying pan with a lid and simmer dumplings until all water is absorbed by the dumplings (Pic. 4). Use low fire at all times.

6. Dish dumplings onto a plate. Serve with Worchester sauce with shredded ginger.

(1)

(2)

NOTES:

1. These dumplings are called 'Guo Tae' in mandarin,  which means 'sticking to the pan'. This is a popular dim sum in the northern region of China.
2. In Step 5, fried until all water is dried up. This is to ensure that the flat face of dumplings remain crispy.