Easy Recipes

Chinese Pan-fried Dumplings

Pork & water chestnut filling

250g pork mince
225g tin water chestnuts, drained and coarsely grated
25g ginger, grated
1 tsp light soy sauce
1 tsp oyster sauce
1 tsp sesame oil
1 tsp salt
1 tsp sugar
1 tsp cornflour

Wrapping & cooking

30 round dumpling wrappers (gow gee pastry)
  light soy sauce (to serve)

chinese pan fried dumplings

  1. Place all the filling ingredients in a bowl and mix until combined (hands are best for this).
  2. Place a heaped teaspoon of the filling in the centre of each wrapper. Wet the edge and form into shape, push out any air and seal.
  3. Heat 1 tbs oil in a large frypan and arrange the dumplings neatly in the hot pan. Add water to 1/3 the height of the dumplings (1-2cm). Place the lid on the pan and steam the dumplings for about 8-10 minutes.
  4. Remove the lid and allow any remaining liquid to evaporate. The oil that remains will crisp the bottoms - keep your eye on them at this stage so they don’t burn.
  5. Serve with light soy sauce for dipping.