Pan-fried Dumplings (煎餃)

Dumpling

Recipe

Succulent dumpling with squirting liquid
when I took a bite!

Golden and crispy bottom layer… yummy…

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Recipe

Dumpling wrapper/skin:
Flour (an avg. fishball size per dumpling)
Boiling water (a third of flour)

Dumpling filling (an avg. fishball size per dumpling):
Minced pork & minced prawn x 40-60% of filling
Cubed carrot
Cubed jícama (凉薯/沙葛)
Cubed Chinese mushroom (冬菇)
Chopped Chinese chives (韭菜)
Finely chopped dried prawn (虾米)

Filling seasoning (upon preference):
Oyster sauce (蚝油)
Soy sauce (豉油/酱油)
Sesame oil (麻油)
Fried onion oil (葱油)
Mashed ginger
Mashed garlic
Mashed onion
Black pepper
White pepper

Filling preparation:
Prepare the mentioned ingredients into a bowl. Store overnight in refrigerator to marinate.

Dough preparation:
Mix flour and boiling water roughly into an approximate dough and leave till cool enough to knead into a coarse ball. After 30 minutes, re-knead the dough into a smooth ball.

Divide the dough into desired quantity and size(s). Flatten the dough into a circular shape and place onto it the maximum amount of filling that it can wrap. You may wet the edges to seal the wrapper properly. Constantly keep dough or wrapper covered with wet cloth.

Pan-fry the dumplings!

1. Place dumplings on a heated non-stick pan with hot oil.
2. Turn on to medium heat and add water (or flavoured soup) to a level 2/3 of frozen dumplings or 1/2 of freshly wrapped dumplings.
3. Once boiling, place lid on the pan. Simmer the dumplings by turning to low heat for 5±2 minutes depending on dumpling size or the type of meat filling used.
4. Fully or partially remove the lid (oil and stuff will jump out at you.. haha..), then turn to medium heat to dry out the water.
5. When the water is almost dried out to ~1/4 inch, turn to high heat to pan-fry the underside of the dumplings only, without flipping the them.
6. Quickly remove the dumplings once their underside is golden brown.
7. You may place the dumplings upside down on the plate to keep the dumpling’s underside crispy.

Notes

Common dumpling is simple – the filling is only made up of pork, chives, and similar seasoning as mentioned above. This is a highly customisable dish – we can adjust the filling ingredients as we like and wrap the dumpling in any pattern. The recipe for the dumpling filling is just what I would put inside. I sometimes use room temperature water instead of boiling water when I want chewy dumpling skin. This dish is very similar to potstickers (锅贴).

Rating

煎饺
Taste: ♥♥♥♥♥ (5 out of 5)
Health: ♥♥♥ (3 out of 5)
Cost: ~RM3-4 per dumpling
*Rated in year 2020.

Thanks for visiting my post! Feel free to provide any feedback, like are you going to try out this recipe, suggest alternative filling/coating, comment about the taste/steps, or ask questions.