Pan Fried Dumplings

By ThingsWeLike

Finally, the long awaited moment.........PAN FRIED DUMPLINGS! *cricket sound*

Oh well, at least I know there's readers out there judging by the page views (yes, I'm that paranoid in knowing how many page views every seconds that ticked off the clock), just that you guys are too shy to start a conversation with me? 

Ohkay, fine. I don't update that frequently as those girls who posts thousands of self-taken photos everyday (I'm not criticizing their acts, I'm one of the stalkers who likes to look at beautiful pictures too.)

So, back to the topic of fried dumplings. This recipe was invented long time ago by Thesilenttiger, as you can watch her video here. But we made a lot of a little tweak to the original recipe when we did it for a fish-themed potluck few weeks back (gasp! THAT long ago!?) 

Ingredients:

250g of minced pork
2 tsp of finely grated ginger
5 cloves of garlic
2 cups of finely chopped cabbage
1 packet of dumpling pastry
cooking oil

1 1/2  tbsp of shaoxing wine
1 1/2 tbsp of light soy sauce
1 tbsp of sesame oil
1 tbsp of cornstarch
few dashes of white pepper


1. (Picture 1&2) Place minced pork in bowl and mix in grated ginger.
2. (Picture 3-5) Finely chop the garlics and cabbage, then combine into the meat mixture.
3. Place 1 sheet of dumpling pastry on palm and scoop a teaspoon of meat mixture at the centre of pastry.
4. Fold up the sides of pastry as shown in picture 7.
5. Heat up cooking oil on a non-stick pan and place dumplings into the pan for a minute. (You could use more oil to deep fry the dumplings)
6. Pour in water into pan and close with lid. (To evenly cook the whole dumpling)
7. The dumplings are ready to serve when the water in the pan dries up.

.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.

And this was the dish we cooked for the fish-themed potluck! FYI. All the fish you can spot on the table are freshly caught by our friends! I'm amazed by their patience and talents in fishing. I can barely stay still at one spot to feed the fish with my bait. No, wait, I think even a fish is smarter than me, I'm better off cooking them after they're dead. 

Lemongrass Lime Steam Fish!