Today’s Best Recipe is How to pan-fry dumplings. You might know them as Pot stickers or Guo Tie.

After the Chinese fried rice, Chowmein, and Chinese soup, the new cuisine variety from China is Chinese Dumplings.

For its preparation, after filling it with the mixture, you need to fry it with a touch of steaming to build its taste.

However, you can also boil it first instead of steaming it.

That is totally up to you.

We are providing you with a better and alternative method.

It takes less time and enriches it with highly rich taste.

Here you go; on to the dumpling recipe for the irresistible plump babies we crave!

They can be enjoyed with noodles, rice, or simply as a snack. 

How to pan-fry dumplings quickly?

 The dumplings are cooked with a unique potsticker method- fried and steamed in go. This leaves a vibrant flavor that dumplings are known for.

The trick is to fry the dumpling till it is golden, then steam it quickly with the right amount of water.

Origin of the Pan-Fried Dumpling:

These dumplings are part of Chinese culture and have a history dating back to the Eastern Han Dynasty.

Legend is that a famous physician who specialized in traditional Chinese medicine cooked meat and vegetables, shredded the filling, and wrapped it all in the dough to serve people suffering from frostbite

Ingredients

• 1 head Cabbage sliced and slightly salted (napa cabbage is recommended)
• 1 pound Chicken, minced
• Mushrooms (chopped) 2, medium
• 1/2 Tablespoon Powdered Sugar 
• Salt, to taste
• 1/4 teaspoon ground Black Pepper 
• 2 Tablespoons Vegetable oil*  
• 2 Tablespoons Garlic & ginger (paste) 

To shape dumplings

1 Packet Dumpling wrappers (we recommend gyoza wrappers)

1 cup water

How to Make the Pan Fry Dumplings

1. In a large bowl, add the sliced cabbage.
2. Leave the salted cabbage to rest for 10 minutes.
3. Remove the water from the bowl that the cabbage has released. Squeeze it a little to remove any leftover water.
4. Add the other ingredients one by one in the same bowl.
5. Mix it well and leave it on for 5 minutes.
6. You can also put the filling mixture in the refrigerator for no more than 15 minutes.
7. Now take the dumplings from the package.
8. Spread one dumpling wrapper in on the palm of your left hand.
9. Put a spoon of filling in the center of it.
10. Wet your finger with a little water and run that over the edges of the dumpling.
11. Fold it (half-moon shape) to make a seal so the edges stick together.
12. Make curves on the seal with the help of your fingers.
13. Once you have prepared all the dumplings, take the pan out.
14. Put the pan on the stove over medium-high heat and add 2 tablespoons of vegetable oil. *You can also use any other oil you regularly use instead of vegetable oil.
15. Allow the oil to heat properly about 2 minutes.
16. Start placing the dumplings in the pan one by one, in a single layer. You can easily put about 7 to 8 dumplings to fry at one time.
17. Remember to keep the curved side up, and the dumpling’s even (where the fold is) side will be facing the pan.
18. As soon as the dumplings start turning a beautiful golden brown color, add a little water and cover the pan with the lid right away.
19. Reduce to medium heat and allow to simmer for 5 minutes. Remove the lid.
20. Let the dumplings fry for another 2 to 3 minutes until golden brown.
21. You can add more oil if required because the water will be evaporated in the form of steam.
22. Repeat the same for the remaining dumplings.

Note: If you can’t tell by the looks of the dumplings if they are cooked, here is a trick. You can use a toothpick to test that.

Insert it in the dumpling, and If the filling does not stick to the toothpick when you take it out, the dumplings are ready.

Garnish with chopped garlic chives or chopped green onions.

How to keep them from sticking to the pan?

This depends on the pan you are using to fry the dumplings.

Usually, a nonstick pan is good for frying anything without risking sticking.

Plus, there is also the temperature intervention for perfectly cooking the dumplings.

So think of the pans and stovetop that ensure excellent temperature control.

Electric pans are also a great pick in such a case. 

 

How to make a dipping sauce for the dumplings?

 For a fantastic evening treat, you can make a delicious sauce to compliment your freshly fried dumplings.

Here is how to make it:

Ingredients

• 2 Tablespoons Hot sauce 
• 4 Tablespoons Soy sauce 
• 1/2 Tablespoon Chili oil 
• 2 Tablespoons Sesame seeds

Procedure

• Take a bowl and wash it.
• Add all the ingredients mentioned above to it and mix these.
• Place aside until you ready the dumplings or set the table.
• Now serve the special Chinese dumplings with the sauce.

 

Substitutes and Additions:

Use ground pork in place of chicken. Pork is the classic flavor due to it having more fat than chicken.

Shiitake mushrooms

Button Mushrooms

Cremini mushrooms

Tips:

Wrapping dumplings is an art form.

If you are a first-time pan-fried dumplings maker, chances are great your dumplings may be ugly. this is why I suggest the Half-moon shape. Pleats are for those who want a greater challenge (you can watch this video from Magic Ingredients to see how to do pleats (It is non-English, but a great visual).) Don’t try and be a perfectionist, have fun–it’s the flavor to focus on.

Your wrapping station can be any clean work surface in your kitchen.

You’ll want to have your bowl of juicy filling and your dumpling wrappers close by so you can work quickly to prevent the wrappers from drying out.

I recommend having a baking sheet lined with parchment paper and a slightly damp kitchen towel or cheesecloth nearby to place your dumplings in a single layer as they are wrapped. The parchment paper will prevent the dumplings from sticking to the surface. Cover with the towel/cheesecloth to keep them from drying out.

When sealing the dumplings, ensure they are airtight so that they do not fall apart when placed in the pan to fry. 

Test the heat of your pan: You want a hot pan, so sprinkle a few water droplets onto your pan before pan-frying your dumplings. The pan is ready to fry your dumplings when the water droplet rolls around instead of splattering or bubbling. 

Can I freeze Dumplings?

You sure can!

Place raw dumplings on the baking sheet in the freezer until solid.

Move frozen dumplings to a freezer-safe container and store them in the freezer for no longer than three months.

Defrost thoroughly before you cook dumplings.

Storage:

Cooked pan-fried dumplings can stay in the fridge for a couple of days, but you’ll need to re-fry them, or they won’t be crispy.

Conclusion

Remember, your dumplings should not be gooey to undergo proper fry.

This dish can be an amazing addition to your dining table, but don’t worry; it isn’t as hard as you might think to pan-fry dumplings.