PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP
Dumplings aren't just something I fill up on when I'm hungry but a comfort food that fills me up with memories. Making them is a weekend activity that everyone in my family has a part in. Growing up, we'd sit around the kitchen table with our assigned tasks. I graduated from mixing ingredients in a bowl to pan-frying the dumplings to golden-brown delicious. The best part about having the extra hands to help is you can make a big batch and freeze half for the future, whenever you're longing for some serious belly comfort.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 52 dumplings (enough for 4 servings)
Number Of Ingredients 16
Steps:
- Put the egg, pork, chives, cabbage, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar and white pepper in a large bowl. Mix well with your hands or a rubber spatula until well combined.
- Fill a small bowl with cold water. Set a dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop two teaspoons of the filling into the center of the wrapper. Dab a finger into the water and brush along the edges of the wrapper, about 1/4 inch of the rim. Fold the wrapper in half over the filling to create a half-moon. Gather a corner of the dumpling and pinch to form a seal. Using your index finger as a guide, create four to five equally-spaced pleats until you reach the other corner of the wrapper. Press down to seal that other corner. If the wrapper isn't sealing, add a small dab of water to help it seal. Transfer to a baking sheet and cover with a damp paper towel while you form the remaining dumplings.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. (If using a medium skillet, add 1/4 cup water.) Cover with a lid (preferably glass) and cook until the wrappers become slightly opaque, 4 to 5 minutes. Uncover and cook until most of the liquid evaporates, then cook over medium heat until the bottoms are crisp and golden brown, 2 to 3 minutes. Loosen the dumplings from the skillet with a spatula and transfer to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon vegetable oil in between batches.
- Drizzle chile crisp over the pan-fried dumplings and serve with a side of Chinese black vinegar, if desired. Enjoy while warm.
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Huzaifa Hassan
[email protected]I love these dumplings! They're so flavorful and easy to make. I always have a batch in my freezer for a quick and easy meal.
OBITO CRAFT
[email protected]These dumplings were easy to make and turned out great! I would definitely make them again.
Robert Beal
[email protected]I'm not usually a fan of dumplings, but these were really good. The filling was flavorful and the dumplings were cooked perfectly.
Sarah Hadžajlija
[email protected]These dumplings were a bit more work than I expected, but they were worth it. They were so delicious and everyone loved them.
Rao Raj
[email protected]I'm not a fan of pork, so I substituted ground chicken in the filling. The dumplings were still very good!
Qamar Shahzad
[email protected]These dumplings were amazing! The pork and chives filling was so flavorful and the pan-fried bottoms were perfectly crispy. I will definitely be making these again.
Jason Ali Rampaul
[email protected]The dumplings were delicious, but I found the filling to be a bit dry. I think I'll add some more liquid next time.
Atikur Islam
[email protected]I've made these dumplings several times now and they're always a crowd-pleaser. They're perfect for a quick and easy weeknight meal.
Md abdul kayium
[email protected]These dumplings were easy to make and turned out great! I used a store-bought dumpling wrapper and the results were still delicious.
KATEWA JAPHET
[email protected]I'm not usually a fan of pork dumplings, but these were surprisingly good! The filling was well-seasoned and the dumplings were cooked perfectly. I would definitely make these again.
Pasand Alee
[email protected]These dumplings were a hit with my family! The pork and chives filling was savory and juicy, and the pan-fried bottoms were crispy and flavorful. I especially loved the addition of the chile crisp, which gave the dumplings a nice spicy kick.