Why These Pan-Fried Dumplings Disappear So Fast

By Cafe Delites · 60 min

Ingredients

Instructions

1. Heat a little oil in a skillet, add the chopped onion and green onions, and cook for about 3 minutes until soft.
2. Stir in the diced carrot and the wood ear mushrooms and cook for 2 to 3 minutes more, until the carrot softens. Take the pan off the heat and let the mixture cool completely.
3. In a large bowl, combine the meat, soy sauce, fermented black bean paste, garlic paste, ginger paste, salt and black pepper.
4. Mix the meat and seasonings vigorously until fully combined and slightly sticky.
5. Add the cooled vegetables, the water and the potato starch to the meat and stir until evenly mixed.
6. Portion the filling into small balls on a tray lined with baking paper.
7. Brush one side of each wrapper lightly with water, then drape the wet side over a meatball, pressing gently so it sticks.
8. Heat oil in a skillet over medium heat. Place the dumplings meat side up and fry for 1 to 2 minutes. Add a small splash of water, cover immediately and steam for 4 to 5 minutes.
9. When the water has evaporated, uncover and flip the dumplings so the meat side touches the pan. Cook until the meat is golden and crisp.
10. Remove from the pan and top with a mix of hoisin sauce and Sichuan chili oil, then finish with chopped green onions and sesame seeds.

Summarized from Cafe Delites's video. Watch it for the details.

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