Thursday, November 5, 2009

Pan-fry Dumpling

Pan-fry Dumpling or Gyoza is must order dish when we visit Dim-sum place or Japanese restaurant.Here I would like to represent my own make pan-fried dumpling with a slightly twist in the ingredients.I still have some leftover vegetable dumpling wrapper in the freezer,so I might as well use it up .I used chopped shrimp and pork as the main filling.Beside that I also add in some chopped water chestnut instead of Chinese cabbage usually used in traditional dumpling .Do you know,what else new beside the filling? Taaa..dah!! Let me present my new food photography model!! Mishu's hand!! lol!






Ingredients:
1 lb minced pork
15 pieces medium size clean shrimp,chopped
1 tbsp ground white pepper powder
1 tbsp seasalt
1 tbsp soy sauce
1 tbsp sesame oil
1 stalk scallion,washed and cut
4 oz canned water chestnut,chopped
1 egg

1/2 pack round vegetable dumpling wrapper,about 25 pieces
oil for pan-fry

Dipping sauce:
4 tbsp soy sauce
1 tbsp vinegar
1 tsp sugar
some cut julienne ginger

Method:


1:Combine all seasoning with chopped shrimp and minced pork,well.Add in scallion and chopped water chestnut in the meat mixture.
2:Unwrapped dumpling skin from plastic wrap,cover with semi wet paper towel or towel to prevent from drying out while wrapping.
3:Use a dumpling skin,lay on the center of your palm,scoop I tsp filling in the center ,then fold the circle in half and moisten the edges with water then pinch to seal.(if you omit fancy pleats ,this straight forward seal is easy)
4:Place the dumpling on a floured tray and repeat this with the remaining dumplings.Arrange dumpling separate from each other,don't over lap on a tray or big plate.
5:Heat skillet at medium heat with 2 tbsp oil.Place dumpling carefully on the skillet for 1-2 minutes each side or until golden brown.
6:Removed pan-fried dumpling from skillet and place on a paper towel to removed excess oil .
6:Serve warm with dumpling sauce.









6 comments :

A Full-Timed Housefly said...

Guess these have to be eaten hot otherwise will the skin turned hard when cold ?

noobcook said...

I've never seen green wrappers b4, so interesting!

mycookinghut said...

I made gyoza last week and also just posted it.. I haven't tried using veg wrappers... need to see if i could find them! They are pretty!

petite nyonya said...

Never heard of vegetable dumpling wrapper. Sounds healthy & looks good too! I love dumpling but never made them before. Must try one day. But nowadays so busy packing, have to wait till I have the time in my new home :D

Talita said...

Yummy! I had mouth water just to see those dumplings!

My Asian Kitchen said...

A fulltime Housefly:
thanks! yes,I guess mostly all chinese food should eat while it's till warm ,taste better,right?


noobcook:
I try manufacture try to be creative...maybe next they going to make wrapper from wheat!!


mycookinghut:
thanks! oh yes,must go to visit your gyoza soon!! we have the same sense...eh?


petite nyonya:
thanks! I think all the wrapper are same ,just coloring enchancer added.. you're moving to a new home? must show us your new kitchen..eh?


talitah:
thanks for dropping by:) hope to see you again soon:)

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About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.