PAN FRIED DUMPLINGS
YIELD: 40 DUMPLINGS PREP TIME: 25 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 40 MINUTES
The best and easiest way to cook amazingly crisp potstickers! After this, you’ll never want take-out dumplings ever again. Promise!
INGREDIENTS:
• 1 pound ground pork
• 1 zucchini, shredded
• 1 carrot, peeled and shredded
• 1 cup shredded Napa cabbage
• 2 large eggs, lightly beaten
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 tablespoon mirin
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper, to taste
• 40 won ton wrappers
• 2 tablespoons vegetable oil, or more, as needed
DIRECTIONS:
1 In a large bowl, combine pork, zucchini, carrot, cabbage, eggs, garlic, green onions, soy
sauce, sesame oil, ginger, mirin and sugar; season with salt and pepper, to taste.*
2 To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the
pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers
with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to
seal.*
3 Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a
single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover
and cook for 3 minutes; uncover and cook until the liquid has evaporated completely and the
bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings,
adding more vegetable oil as needed.
4 Serve immediately.
*The filling in the dumplings does not have to be cooked prior to wrapping.
*To freeze, place uncooked dumplings in a single layer on a baking sheet overnight. Transfer to freezer bags.
/wp-nutrition-label
This delicious recipe brought to you by DAMN DELICIOUS
No comments:
Post a Comment