Pan-Fried Dim Sum Dumplings
Equipment
Ingredients
Filling
ground pork (raw)
500 g
carrot (grated)
1 piece
chives (finely chopped)
1 large handful
garlic (minced)
6 cloves
ginger (grated)
1 tbsp
soy sauce
2 tbsp
oyster sauce
2 tbsp
sesame oil
1 tbsp
brown sugar
1 tsp
salt
1 tsp
Wrappers & Liquid
dumpling wrappers (fresh)
20 piece
vegetable broth
125 ml
Instructions
Prepare vegetables
Grate the carrot, finely chop the chives, and press the garlic through a garlic press.
Mix the filling
Combine ground pork with grated carrot, chopped chives, minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, brown sugar, and salt. Mix thoroughly until uniform.
Fill and seal dumplings
Place a portion of filling in the center of each dumpling wrapper and seal firmly into half-moon shapes.
Pan-fry bottoms
Arrange dumplings flat-side down in a cold non-stick pan. Fry over medium heat for 2 minutes until bottoms are golden.
Steam cook dumplings
Pour 125 ml vegetable broth into the pan, cover immediately, and cook 16 minutes until dumplings are cooked through and most liquid has evaporated.
Finish and serve
Remove the lid; the dumplings are ready. Serve hot drizzled with chili oil or extra soy sauce if desired.
Original recipe
Storage
Store cooked dumplings in an airtight container. Reheat covered to retain moisture.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.