Pan Fried Dumplings
The best and easiest way to cook amazingly crisp potstickers! After this, you’ll never want take-out dumplings ever again. Promise!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | ground pork |
| 1 | zucchini, shredded |
| 1 | carrot, peeled and shredded |
| 1 cup | shredded napa cabbage |
| 2 | large eggs, lightly beaten |
| 2 cloves | garlic, minced |
| 2 | green onions, thinly sliced |
| 3 tablespoons | reduced sodium soy sauce |
| 1 tablespoon | sesame oil |
| 1 tablespoon | freshly grated ginger |
| 1 tablespoon | mirin |
| 1 teaspoon | sugar |
| kosher salt and freshly ground black pepper, to taste | |
| 40 | won ton wrappers |
| 2 tablespoons | vegetable oil, or more, as needed |
Directions:
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 pork mixture 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 dumplings in 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.
Source: damndelicious.net
