Steam-frying dumplings means equitable that – you steam and fry them. But the best thing about it is all you need is a non-stick fry pan and a eyelid – and I promise it ’ s actually, actually easy to do .
first though, my dumplings. I reference mine from chinese or Chinese-Russian grandmothers because they ’ rhenium kind, loving and can make short dumpling parcels of wholly amazing savory delectability .
If you don ’ metric ton have access to such a grandma who ’ sulfur bequeath to make it for you – they don ’ triiodothyronine even have to be your own – you can constantly make it yourself ( I confess I ’ ve never made dumplings from scratch, but I haven ’ thyroxine had to because of my easy access to said grandmothers who are not my own ), buy them frozen from a taiwanese grocery store store, or check with dumpling restaurants – they may sell them to you ( I apologise, I can ’ t avail with names because I ’ ve never bought them from an actual restaurant, due to my easily access to… ).
Reading: How Do I Steam-fry Dumplings?
anyhow, you can get any type of fillings in the dumplings – the Cherubs like the ones with the pork, ginger and ( shhh ! don ’ triiodothyronine tell them ! ) taiwanese cabbage. I love the pork and garlic chives dumplings, but the season is excessively strong for the Cherubs ’ palates and the fact that you can see the greens of the garlic chives means they won ’ t touch them anyhow .
How to Steam-Fry Dumplings
You need:
- 14 frozen dumplings
- 1 tablespoon cooking oil
- 2 tablespoons malt vinegar (you can buy special dumpling vinegar from Chinese grocery stores, but I find them too salty and the dumplings are so utterly chock-full of flavour anyway)
Lets Steam-Fry!
- Put the non-stick frying pan onto the stove and turn the heat to medium
- Put a tablespoon of oil into the pan and then the dumplings – it doesn’t matter if they touch each together
- Pour water into the pan a quarter of the way up the side of the dumplings
- Cover the pan with a lid and let it sit for about 15 to 20 mins for the water to evaporate
- When the water has evaporated and the bottom edges of the dumplings are brown (you’ll know because you’ll be able to hear a reassuring ‘sizzling’ sound coming from the pan), flip the dumplings to brown the other sides. The best way is to use a wooden spatula and chopstick, as I find tongs are too rough on them
- The dumplings are ready when they don’t look like they’ve been hibernating all winter – this should take about 5 mins
Serve the dumplings with the vinegar on the side. Just pick up a dumpling, dip it into the vinegar and enjoy !
Some other questions I’ve been asked:
How do I cook the dumplings if I’ve made them fresh?
Same method acting, but it won ’ t take as long to cook as it ’ s not frozen ( I ’ ve never done this due to my easy access to… ) and merely put less water system in. Let me know how you go !
Can I thaw the frozen dumplings first?
Read more: Old Fashioned Chicken and Dumplings
I wouldn ’ t recommend doing this – the dumpling pastry will get awkward, out of shape, will be harder to handle and stick to the other dumplings .
How many dumplings should I serve for each person?
Soccer Boy is 5 years old and eats 12 dumplings, 10 year honest-to-god Panda only eats 7 and I eat about 15. So it actually depends on your appetite for them : )
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