Waltip pan-fried dumplings

Dumplings are a classic celebratory dish originating in Northern China. To make life easier, it’s best to pick up a small dumpling rolling pin and press from an Asian store to save time.   From China Sichuan.

Serves 2

Ingredients:

For the pastry:

  • 1kg plain flour
  • 400ml water

For the filling:

  • 100g Chinese leaves
  • 400g pork, minced
  • 1 egg, beaten
  • 5g salt
  • 5g potato starch or cornflour
  • 6g fresh ginger, purée
  • 2 tablespoons vegetable oil

To serve:

  • 1.5l water
  • 500ml sesame oil

Tip

The dumpling wraps can also be bought pre-made and frozen.

Recipe:

  1. Add flour and water to make a dough and knead until smooth. Cover in a damp cloth until ready to use.
  2. Slice the Chinese leaves and add salt to the leaves. Let it stand for five minutes. Then squeeze until dry and all moisture is removed.
  3. Dice the leaves into small fine pieces.
  4. Add all the other ingredients together and mix well.
  5. Cook half the mixture in a wok with a bit of oil until cooked. Add the rest of the mixture and mix well and set aside. Having a half cooked, half raw mixture allows it to be more malleable for your dumplings, but can also cook the whole mixture at the same time if you prefer.
  6. Roll out the dough and break into small, thumb-size pieces.
  7. Take a small piece, roll out and place a teaspoon of the mixture into the centre. Wet the edge with a damp finger and fold the sides together, crimping together with your fingers to seal the contents inside. You can also use a dumpling press. Keep making dumplings until the mixture is used.
  8. Once almost ready to serve, take a pot of water and bring to the boil. Add dumplings and boil for five to seven minutes.
  9. Heat a frying pan, add the sesame oil. Pan fry the dumplings on the flat side for seven minutes. 
  10. Serve with a dip of Chinese vinegar and chopped ginger.

 

Recipe Series: Year of the Goat

Award-winning restaurant China Sichuan share some of their traditional recipes synonymous with Chinese New Year, while Mak at D6 mark their first year in business with a modern take on some party dishes.

Recipes in this series:

Andy Foo

Andy Foo