How to Make Delicious Pan-Fried Dumplings at Home?
Q: Can I use different fillings for these dumplings?
A: Yes, you can customize the fillings according to your preference.
Q: Do I need to use a specific brand of seasoning?
A: No, while this recipe mentions specific brands, you can use similar seasonings available to you.
Q: Is it necessary to use sesame seeds?
A: Sesame seeds are optional. They add a nice flavor and texture but can be omitted or replaced with other garnishes like chopped green onions.
Tai Tai Le onion ginger cooking wine, 1 tablespoon
Tai Tai Le original soy sauce, 30 grams
Tai Tai Le oyster sauce, 1 tablespoon
White sugar, 1 tablespoon
Dumpling wrappers, as needed
Peanut oil, 30 grams
Optional: Sesame seeds, for garnish
Instructions:
Prepare the ingredients; use pre-made dumpling wrappers.
Season the ground pork with 1 tablespoon of Tai Tai Le onion ginger cooking wine and a suitable amount of Tai Tai Le original soy sauce.
Add a pinch of Tai Tai Le chicken essence.
Stir in Tai Tai Le oyster sauce.
Mix in a little white sugar until well combined.
Finely chop the cabbage heart, mix with 1 tablespoon of salt, and let it marinate for 10 minutes. Then rinse off the salt and squeeze out the excess water.
Combine the cabbage with the seasoned pork, add 1 tablespoon of peanut oil, and mix well.
Wrap the mixture in dumpling wrappers according to your preference.
In a flat pan, heat 1 tablespoon of peanut oil and place the dumplings in it. Cook over low heat.
When the bottoms of the dumplings turn slightly golden, add enough water to cover half of the dumplings, bring to a boil over high heat, then reduce to low heat and cover the pan.
Cook until the bottoms are golden brown. Optionally, sprinkle with cooked sesame seeds or chopped green onions.