Michelin Star-Worthy Pan-Fried Dumplings with Spicy Soy Dipping Sauce: An Exquisite Chinese Snack Experience

Allergens

Soy (soy sauce, dipping sauce)

Ingredients

• 100g ground pork (95% lean)
• 200g cabbage, finely chopped
• 30g green onions, thinly sliced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 package (50 pieces) store
• bought dumpling wrappers
• Water for sealing the dumplings
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili oil
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic, minced (for dipping sauce)
• 1/4 teaspoon ginger, grated (for dipping sauce)

Instructions

1. In a large bowl, combine the ground pork, cabbage, green onions, garlic, salt, and white pepper. Mix well to ensure all ingredients are evenly distributed.
2. Assemble the dumplings by placing a small spoonful of the mixture in the center of each wrapper. Moisten the edge of the wrapper with water, then fold into a half moon shape and seal the edges tightly. Repeat until all dumplings are filled and sealed.
3. In a non stick pan or steamer, cook the dumplings in batches over medium heat for 3 4 minutes per batch until the bottoms are golden brown. Flip and cook another 2 3 minutes until the other side is also golden brown. Remove from pan and place on a plate to cool slightly.
4. In a small bowl, whisk together the soy sauce, rice vinegar, chili oil, sugar, garlic, and ginger. Mix well and set aside.
5. Serve the dumplings warm with the spicy soy dipping sauce on the side for dipping.

Chef’s Insight

The key to perfect pan-fried dumplings is sealing them well and cooking them until they are crispy and golden brown on both sides.

Notes

Adjust the spiciness of the dipping sauce according to personal preference.