I have been craving dumplings since a couple of friends mentioned them while discussing a newly re-opened Chinese restaurant in town. Asian dumplings come in may forms but my favorite are the crispy Asian dumplings also called potstickers. I love steamed buns as well, like the ones I use to make my steamed Bao buns.
I have been too busy to go out to dinner, so I had to scratch the dumpling itch by making my own. They were wonderful. Game on Chinese restaurant!
Ingredients
- 1 pack dumpling wrappers (round-shaped)
- Peanut oil (for pan-frying)
For the Filling
- 6 oz ground pork or char siu pork (from the Chinese deli at the grocery store)
- 2 ounces fresh mung bean sprouts (chopped)
- 1/2 teaspoon grated ginger
- 1 heaping teaspoon chopped scallion
- 3 tablespoons diced water chestnut
- 3 tablespoons diced snow peas
- 2 tablespoons soy sauce
- 2 tablespoons Korean BBQ sauce
- 1 teaspoon Chinese Shaoxing wine or rice wine (optional)
- 1/2 teaspoon sesame oil
- Ground white pepper to taste
- Pinch of salt
For the dipping Sauce
- 3 tablespoons Ponzu sauce
- 2 tablespoons soy sauce
- 1 teaspoon Chinese Shaoxing wine or rice wine
- 1 tablespoon mirin
- 1/2 teaspoon sesame oil
- 2 slices fresh ginger
- 1 sliced scallion
- 2-3 torn cilantro leaves
- Hot chili oil
Instructions
- Prepare the filling by combining all the ingredients together.
- For the dipping sauce:
- Mix all ingredients in a small bowl, except for the chili oil. When serving, pour a small amount of chili oil into each serving dish of dipping sauce, if desired. I like it hot so I bring it on. I leave it out of hubby's dipping sauce.
- To assemble the dumplings:
- Place 6 dumpling wrappers on a cutting board. Spoon 1/2 heaping tablespoon of the filling onto the center of the wrapper. (Do not overfill.) Dip your finger into a small bowl of water and moisten the outer edges of the wrapper, making sure to go all the way around. Fold the dumpling to form a half-moon shape. Press and seal tightly, crimping each 3-4 times. Arrange the dumplings on parchment paper to avoid the dumpling from sticking. Repeat previous steps until the filling is gone.
- Heat two tablespoons of peanut oil in a medium, non-stick skillet over medium heat. Arrange 6-8 dumplings in the skillet on their bottoms or on the side. I like the side method because there is more crispy area this way! Do not to overcrowd. Pan-fry the dumplings until they turn light brown, about 2 to 3 minutes. Pour 2 tablespoons of water into the skillet and turn the heat to high. Cover the skillet with its lid and let steam. Turn the heat back to medium as soon as the water has completely evaporated.
- Add a small amount of oil to the pan again and continue to pan-fry the dumplings until they turn golden brown and crispy. Repeat for the remaining dumplings. Serve the dumplings warm with the dipping sauce.
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