Pan Fried Dumplings
Pan Fried Dumplings could be just the dairy free recipe you've been looking for. One portion of this dish contains approximately 3g of protein, 4g of fat, and a total of 69 calories. For 22 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 40. Head to the store and pick up carrot, reduced sodium soy sauce, ground pork, and a few other things to make it today. It works well as a very affordable hor d'oeuvre. 1035 people found this recipe to be flavorful and satisfying. It is brought to you by Damn Delicious. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 31%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Pan-Fried Dumplings, Pan-Fried Pork Dumplings, and Pan-Fried Vegetable Dumplings.
Servings: 40
Preparation duration: 25 minutes
Cooking duration: 15 minutes
Ingredients:
1 carrot, peeled and shredded
2 large eggs, lightly beaten
2 cloves garlic, minced
1 tablespoon freshly grated ginger
2 green onions, thinly sliced
1 pound ground pork
Kosher salt and freshly ground black pepper, to taste
1 tablespoon mirin
1 cup shredded Napa cabbage
3 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
2 tablespoons vegetable oil, or more, as needed
40 won ton wrappers
1 zucchini, shredded
Equipment:
bowl
frying pan
Cooking instruction summary:
In a large bowl, combine pork, zucchini, carrot, cabbage, eggs, garlic, green onions, soy sauce, sesame oil, ginger, mirin and sugar; season with salt and pepper, to taste.*To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the porkmixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplingsin a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook for 3 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.Serve immediately.
Step by step:
1. In a large bowl, combine pork, zucchini, carrot, cabbage, eggs, garlic, green onions, soy sauce, sesame oil, ginger, mirin and sugar; season with salt and pepper, to taste.*To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the porkmixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
2. Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplingsin a single layer and cook until bottoms begin to brown, about 30 seconds.
3. Add 1/2 cup water, cover and cook for 3 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
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