Friday, November 18, 2016

Pan-Fried Chives Dumping (韭菜水煎饺)

3 tbsp Dried Shrimps, soaked and finely chopped
300g Chives, thoroughly washed and cleaned, then cut into bite pieces
20 pieces Dumpling Wrappers, round shaped (bought from the market)
1 tbsp Oil
150ml Water

1/4 tsp Salt
1 tbsp Oyster Sauce
3 dashes of White Pepper

Chinese black vinegar + fresh Ginger, peeled and cut into fine strips.

Wrapping the Dumpling.

1. Heat oil. Stir-fry dried prawns well. Remove from heat, let cool before adding in chives, and all seasoning. Mix well.

Coating sides of wrapper with corn flour mixture.

2. Prepare cornstarch (corn flour with water, as in picture above). Coat the sides of wrappers with corn starch mixture, making it into the shape of a dumpling.

Wrapped Dumplings.

3. Heat oil. Pan-fry dumplings over mid fire. Cover the pan with a lid.

Golden brown bottoms.

4. Fry the dumplings until golden brown and crisp. Prepare diluted cornstarch with 150ml water.

5. Pour in cornstarch, cover immediately and cook until the water dries up. Maintain mid-low fire.

6. Dish up. Serve upside down, with vinegar dipping sauce. Easy.

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