Panfried Mini Dumplings with Dipping Sauce
Also called potstickers - because they stick to the pot? Hehe. It is a literal translation from Cantonese, called Wo-tip. Meaning pot-sticker.
They are crunchy on the bottom, soft and chewy on top, juicy as you bite into the middle. So be careful when juices leak out. It might be too hot!
Ingredients for Panfried Dumplings
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| Dumplings, any kind, big or small. Frozen or unfrozen, Doesn't really matter. |
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| Boiling water |
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| Oil - any kind, sesame recommended, if you don't have it, no big deal at all. I'm using olive oil. |
Dipping Sauce:
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| soysauce, any kind |
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| sugar, to thicken and to taste |
chopped garlic, fresh or bottled
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| hot sauce if you like. also consider using chili flakes, chili powder, chili garlic sauce. |
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How to:
Boil some water |
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| Turn the stove on to medium heat and wait until you feel the heat on your palm while you hover your palm above the pan |
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| Add some oil into the pan |
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| Tilt the pan around to evenly spread the oil |
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| Dump the dumplings into the pan, evenly spread. |
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| Hopefully your water is boiling hot right now. Add the water into the pan, enough to cover the dumplings but not drown them. |
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| It should look like this for the first 3-5 seconds, since the pan is hot, and water is poured into it. |
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| Once it settles down, this is what it should look like. Enough water for the dumplings to peek through, without drowning them. |
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| Completely cover with a lid. I don't have a lid big enough so I tried to be resourceful by using a splatter shield, and the biggest lid I have on the top. xD Keep it covered until you hear the crackling sound: meaning water has evaporated enough. |
The crackling sound
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| This is what it looks like after uncovering the lid. Almost done! |
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| Pour some oil over the dumplings. |
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| I'm using a finger to cover the big spout because what we want is a thin stream of oil. |
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| Swirl the oil around the pan by tilting it around. |
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| Tilting a bit more! |
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| Cover once more for 3-4 mins, still under medium heat. If you're in a hurry, you may turn up the stove to high, but limit the time to around 2 minutes. |
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| Check the brownness of its underside using a spatula. |
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| Push as close to the pan as you can to avoid breaking the dumplings. They are indeed sticking to the pan! |
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| The bottom seems to be at the right brownish color. If it's not enough brown, cover again for 30 seconds each time. |
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| All have that brownish crust to it. |
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| Don't foget to turn OFF the stove! |
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| Transfer to a plate and ready for serving! |
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| Dumplings served! |
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| For the dipping sauce, add soysauce and sugar in a small dipping cup. |
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| Add chopped garlic, fresh or bottled, I don't judge. |
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| Hot sauce, if you like. |
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| Mix mix mix! |
Let me know if you have any suggestions. =)
It's my first time to do a food blog and I hope you liked it. ;)
