Pan-Fried Dumplings

Makes 10 dumplings

INGREDIENTS

Dough

  • 8 oz AP flour

  • 8 oz wheat starch

  • 16 g butter, cold, cut into small pieces

  • 10 fl oz boiling water

Filling

  • 6 oz ground pork

  • 6 oz napa cabbage, finely chopped

  • 1 ea green onion, thinly sliced

  • 1 tsp ginger, minced

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 ea egg

  • 1 1/2 tsp cornstarch

  • 1 tsp salt

  • 1/2 tsp ground white pepper

  • 1 1/2 tsp Shaoxiang (or dry sherry)

  • 1/2 tsp sugar

To Serve

  • 2 fl oz vegetable oil, or as needed

  • 6 fl oz chicken stock

Directions

Dough

  1. Place flour and wheat starch in a robocoupe.

  2. As the machine is running, gradually add the cold butter.

  3. Add the water in a slow stream; the dough should begin to come together as a solid mass.

  4. Run for an additional 10 seconds to knead the dough.

  5. Transfer the dough to a floured work surface and knead until smooth.

  6. Wrap in plastic wrap and allow to rest for 1 hour at room temperature.

Filling

  1. Combine the pork, cabbage, and green onion in a mixing bowl.

  2. Add ginger, soy sauce, sesame oil, egg, cornstarch, salt, pepper, Shawoxiang, & sugar to pork.

  3. Mix well.

  4. Cook off a small taste of the filling in a small pan; adjust seasoning, if needed.

Assembly

  1. Divide the dough into 2 sections.

  2. Roll out each piece to a ¹⁄16 inch thickness on pasta sheeter.

  3. Use a floured 3 ½ inch round cutter to cut the dough.

  4. Cover the dough with a towel or plastic wrap to prevent it from drying out.

  5. Place 1 tbsp of the filling on each circle of dough and fold per chef demo.

  6. Lightly pinch the area where the dough meets.

  7. Transfer to a lightly floured, parchment-lined sheet pan.

Service

  1. Heat a non-stick pan over medium-high heat.

  2. Add 2 tbsp of the vegetable oil and swirl to coat the sides of the pan.

  3. When the oil is hot, arrange the dumplings in concentric rings, starting from the outside of the pan.

  4. Check to ensure the dumplings are browning and not burning. (lower heat and add oil, if it does).

  5. Once completely browned on bottom, release them from the pan with a spatula.

  6. Slowly and carefully add the stock to come about halfway up the sides of dumplings.

  7. Bring to a simmer and cover the pan.

  8. Cook until the noodle casing is cooked and the dumplings are heated through-1 to 2 minutes.

  9. Remove the cover and cook until all the stock has evaporated.

  10. Add the remaining oil and cook until the bottoms of the dumplings are crisp.

  11. Serve immediately on the dumplings' side showcasing the browned bottoms.

  12. Serve alongside the ginger soy dipping sauce.

A favorite of

Jessica Sigmundsson