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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Armani Marie
[email protected]Overall, I thought this recipe was pretty good. The dumplings were easy to make and they turned out well. However, I thought the filling was a bit too salty for my taste. Next time, I'll try using less soy sauce.
Hamid Bajwa
[email protected]These dumplings were amazing! The pork and chive filling was so flavorful and the pan-fried method gave them a crispy texture that was to die for. I will definitely be making these again and again!
khetsiwe motsa
[email protected]I love pork and chive dumplings, so I was excited to try this recipe. The dumplings were good, but I thought the filling could have been more flavorful. I would probably add more ginger and garlic next time.
Rhamtallah Chandio
[email protected]These dumplings were delicious, but I found the dough to be a bit too thick. Next time, I'll try rolling it out thinner. Otherwise, the recipe was great and I would definitely recommend it.
iancu catalina
[email protected]I'm a beginner in the kitchen, so I was a bit hesitant to try this recipe. But it turned out to be easier than I thought! The dumplings were delicious and my family loved them. I'll definitely be making them again.
Puja Rana magar
[email protected]I made these dumplings for a party and they were a huge success! Everyone loved them. I especially liked the fact that they could be made ahead of time and then just pan-fried when I was ready to serve them.
Chandan Tripura
[email protected]These dumplings were a bit bland for my taste. I think I would have liked them better if I had added more seasoning to the filling. Otherwise, the recipe was easy to follow and the dumplings turned out well.
Chris van dyken
[email protected]I've tried many pork and chive dumpling recipes, but this one is by far the best. The dumplings were perfectly cooked and the filling was incredibly flavorful. I highly recommend this recipe!
Da DestroyerA
[email protected]These dumplings were a bit more work than I expected, but they were worth it! The pan-frying method gave them a crispy texture that was amazing. I will definitely be making these again for special occasions.
Byron Wilson
[email protected]I'm not a huge fan of pork, but these dumplings were delicious! The chive and chile crisp really balanced out the flavor of the pork. I would definitely recommend this recipe to anyone looking for a new dumpling recipe.
Ooo Mmm
[email protected]I followed the recipe exactly and the dumplings turned out great! The dough was easy to work with and the filling was flavorful. I served them with a dipping sauce made of soy sauce, rice vinegar, and sesame oil. Yum!
KGmaster r
[email protected]These pork and chive dumplings were a hit with my family! The crispy pan-fried exterior and the savory filling were perfect. I especially loved the addition of chile crisp, which gave the dumplings a nice kick. Will definitely be making these again!