Chinese Lightly Fried Dumplings

Dumplings are always my favorite, whether they are steamed, boiled, or pan-fried. Although  boiling dumplings play a leading role on the Spring Festival dinner table, the crispy skin of lightly fried dumplings gives a different taste. As long as you have dumplings and frying pan, everything is fine.

Making dumplings is a time-consuming task, mostly because it takes a long time to make the dough and wrappers. But if you have ready-made dumpling wrappers on hand,  it will save much time. In fact, the  wrappers bought from market are not as good as them made at home. If you have time and want to get delicious dumplings, it’s best to cook them all at home.

For fillings today I used leek and minced pork. Leek was easy to wash and cut, and minced pork I bought from the butcher shop directly. It has taken half an hour to mixed fillings and make dumplings, then I got dozens of dumplings. 

Ingrdients

• 150 gram dumpling wrappers
• 250 gram pork fillings
• About 10-15 dumplings ( How to make dumplings) for one pot
• 1 tablespoon oil
• About 1 cup water

Equipment

Frying Pan

Instructions

1.  Make dumplings, about 10-15 dumplings for one pot( How to make dumplings)
2. Add oil to the pan
3. Put the dumplings neatly in the pan
4. Add water to the pan and cover
5. Heat over high heat ,bring a boiling , then heat over low heat, until the water is dry.
6. Turn off the fire and serve with chili paste or vinegar sauce.