Pan Seared Chinese Dumplings 鍋貼
Pan Seared Chinese Dumplings 鍋貼

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pan seared chinese dumplings 鍋貼. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pan Seared Chinese Dumplings 鍋貼 is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Pan Seared Chinese Dumplings 鍋貼 is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have pan seared chinese dumplings 鍋貼 using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pan Seared Chinese Dumplings 鍋貼:
  1. Prepare Marinate minced minced pork
  2. Take 200 g minced pork
  3. Make ready 1 tsp minced ginger
  4. Make ready 1/2 tsp white pepper
  5. Take 1 tsp oyster sauce
  6. Prepare 1 tsp light soya sauce
  7. Get 1/2 tsp dark soya sauce
  8. Get 1 tsp chinese wine
  9. Take 10 ml to 20ml boiled cold water
  10. Get Cabbage
  11. Get Chopped Cabbage
  12. Get 2 tsp Salt
  13. Take Others
  14. Make ready Dumpling Wraps
  15. Prepare flour
  16. Take Oil
  17. Prepare Boiling Water when cooking
Instructions to make Pan Seared Chinese Dumplings 鍋貼:
  1. Ingredients. Best portions is 1:2 pork:cabbage First add around 1 to 2 tsp of salt in in the chopped cabbage by itself, mix well and set aside. We want to take out the water inside those cabbage. The dumpling wrap can easily buy them from chinese stores since im too lazy to make them.
  2. Now Marinating the pork shown on the list except the water. Mix well "clockwise" since if not mix in clockwise the minced will break apart when wrapping it. After mixing it you can feel it starts to become glue-y then add abit of water and keep mixing it clockwise until it reach to the status like the second picture.
  3. Now Squeeze all the water out from the cabbage and then add into the pork mix clockwise.
  4. Ok heres the fun part Wrapping. Dust flour onto the containers or tables so you can place those dumplings after u are done. Can be storage in freezer after 2 days if you cannot finish them. Refer to picture. First place a spoon of minced in middle. Fold in half then make 3 folds towards the middle on both sides. Make a curve with your thumb so the dumplings looks like a moon shape. Goodluck practise makes perfect haha.
  5. Usually ill freeze them and share it with friends as they can cook it themselves. To cook them add abit of oil in pan, place dumplings in straight up. Fry for 1 min until bottom golden brown then add hot boiling water into the pan so the dumplings in shallow water, lid covered and cook for 8 mins. If theres still water in the pan open lid cook until water evaporates crispy bottom. Serve hot with chinese black or red vinegar. Another lazy way is boil until cooked served in chicken broth. Done!

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