Crispy Pan-Fried Dumplings with Killer Sauce

Name: Pan-Fried Dumplings (Guotie)
Cuisine: Chinese
Ingredients: 45 Dumpling Wrapper; 375 g Ground Pork; 200 g Cabbage; 200 g Nappa; 100 g Chinese Chives; 1 tbsp Garlic; 1 1/2 tbsp Ginger; 2 tbsp Soy Sauce; 1 tbsp Sugar; 1 tbsp Sesame Oil; 2 tbsp Wine/Sake; 1 tbsp Oyster Sauce; 1 tbsp Chicken Stock; 1/8 tsp White Pepper; Potato Starch; 150-200 ml Water; 1 tbsp Vegetable Oil; 1/3 cup Brown Sauce/Base Sauce; 1/2 tbsp Hoisin Sauce; 1/2 tbsp Chili Garlic Sauce/Sriracha; 1 1/2 tbsp Sugar; 2 tbsp Vinegar; 1 tsp Sesame Oil; 1 tbsp Green Onion; 1 tsp Ginger

Chinese · Organized from the video by The Art Of Cooking

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Ingredients

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Steps

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1
Finely cut the Nappa, cabbage, and Chinese chives into roughly 3mm pieces.
2
In a bowl, combine the ground pork, garlic, ginger, soy sauce, sugar, sesame oil, wine/sake, chicken stock, oyster sauce, and white pepper. Mix vigorously.
3
Add the cut cabbage, Nappa, and Chinese chives to the meat mixture and mix roughly to combine. Wrap in saran wrap and refrigerate for 30 minutes to 1 hour.
⏱ 1 hour⏱ 30 minutes
4
For the sauce, combine the brown sauce, hoisin sauce, chili garlic sauce, sugar, vinegar, sesame oil, green onion, and grated ginger. Mix well.
5
Place a small amount of potato starch on a plate. Place about 1 tbsp of the meat mixture in the center of a dumpling wrapper, moisten the edges with water, and fold into a dumpling shape.
6
Heat a pan on high, then turn to medium-high and add 1 tbsp of vegetable oil. Place 8 to 10 dumplings in the pan and cook for 30 seconds until the bottom is golden brown.
⏱ 30 seconds
7
Add 150-200 ml of water (mixed with 1 tsp of potato starch to create the 'wing') to the pan until dumplings are 2/3 covered. Cover with a lid and cook on medium-high for about 5 minutes.
💡 Mix 1 tsp of potato starch with the water before adding to the pan to ensure crispy wings.
⏱ 5 minutes
8
Once the water has reduced and big bubbles appear, turn the heat to the lowest setting. Add 1 tsp of sesame oil, swirl the pan to coat, then cover and cook for 30 seconds.
⏱ 30 seconds
9
Remove the lid and turn off the heat. Place a plate over the pan, flip it over, and tap the pan to release the dumplings.

Tips

If using lean pork, add one large egg to the meat mixture.
To create crispy wings, mix 1 tsp of potato starch with the water before adding it to the pan.
Ensure there is sufficient potato starch on the plate and on the dumplings to prevent sticking.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: The Art Of Cooking on YouTube

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