Another one of my favourite dishes to eat is pan fried dumplings! I remember when I was a lot younger, my parents would take us down to Hon’s in Chinatown quite often and we’d eat the pan fried dumplings with their vinegar dipping sauce. So Marv had been telling me that he can make really good dumplings from scratch! *ahem* however, since we’ve met, he has yet to make them for me. So when he decided to bring it up again, I took the opportunity to ‘ask’ him to make me his version! 🙂 He reluctantly agreed, and off to the supermarket we went! 🙂
Ingredients: Ground pork, shrimp, silken tofu, green onions, cilantro, garlic, sesame oil, white pepper, dark soy sauce, salt.
Step 1: Prep all ingredients into a large bowl. Let’s start with the pork.
Step 2: Cut the onions and place into the bowl.
Step 3: Cut the cilantro, garlic and shrimp. Place into bowl.
Step 4: Next, add 1 package of silken tofu. We chose to use this because it helps bind together the ingredients really well.
Step 5: Add in sesame oil, white pepper and dark soy sauce. You may add in salt depending on your taste.
Step 6: Mix mix mix! Make sure all ingredients are combined well. Let it sit for at least a couple of hours in the fridge for the flavours to marinate.
Step 7: Once you’re done marinating, take out an individual wrapper and coat the rim of the wrap with water, this will help act as a glue to hold the wrap together once you close it.
Step 8: Place the filling in the middle of the wrapper. Be careful not to over stuff or under stuff the dumpling. You don’t want to have it pop open during the cooking process or end up with not enough filling 🙂
Step 9: Taper the ends together and firmly press to close it up. Place aside and repeat for each dumpling wrap.
Step 10: In a pan, place dumplings evenly spaced so they do not stick together while cooking. Add some water in order for it to boil/cook.
Step 11: Once the water is gone, add a bit of oil to help loosen up the dumplings and to give it a nice crispy skin.
Step 12: Cook for about 5-8 mins or until all liquids have evaporated. I like to cook it till there’s a nice crispy golden colour on each side. 🙂
I absolutely love the potsticker vinegar sauce from Hons, so we specifically went to Chinatown just to pick this up. It’s now easily our favourite dipping sauce for pan fried dumplings!
These were very good! 🙂 I enjoy eating homemade pan fried dumplings more since you get to choose exactly what you want inside it. We ended up having too much filling left over since we didn’t buy enough wraps. I think next time we’ll be sure to have enough wrappers for the filling 🙂 They’re great to freeze and eat at a later time too! 🙂
Post by Colleen
Good job!!! These are more of pan-fried dumplings than pot-stickers, there is a difference between the two! Nonetheless, these look so yummy!!! Taking reservations??? Hehehehehehe!
Marv: Hey Buddha Girl, I don’t understand the difference between potstickers and the pan fried dumplings, can you please explain it for me? =]
haha there’s always more than enough food to go around, anytime Buddha Girl!
OMG!!! This is the first time I’m “communicating” with Marv **blushing**…heheheheh! Hi Marv!!!
Properly speaking, Pot-Stickers (鍋貼) should look something like this, https://lh5.googleusercontent.com/_OAWmxeXARJk/TVem04iOYLI/AAAAAAAABpY/RIV8vF6n9oo/3239920_1.jpg, where it’s long, open-ended, and only pan-fried on one side. I am not good at explaining the cooking method in words, if you would like to know, I will ask Buddha Boy to send you an email!!! LOL! Buddha Boy deep-fries and pan-fries anything and everything!!! LOL!!!
There’s a actually a story behind how pot-stickers were made originally, I will include it in my 411 list and hopefully type it soon (sorry, it’s just a bit long)…hahahahaha!
Pan-Fried Dumplings (煎餃子) usually look something like this, https://lh5.googleusercontent.com/_OAWmxeXARJk/TVem01AKovI/AAAAAAAABpc/Nl8QEaTpNvg/yumcha_952913_11824_L.jpg, where it’s pan-fried on both-sides, using regular dumplings.
Many places nowadays tend to use normal dumplings, cook them either way, and call it “pot-stickers.”
Marv: hi buddha girl, thx for the clarification, in reading and looking at the links u sent I can see the difference in both of them. I’ll go back into the post and edit the proper term for the dish =] thx again!!
You are very welcome Marv!!! Good job on the yummy dumplings!!! Make more make more!!! Buddha Girl eats a lot! LOL!!!
haha I always make way more than enough! You’re welcome to join us anytime =]
Those look amazing! What kind of wrappers did you use?
Not sure what the store is called, but if you want to try some, we can pick it up for you! 🙂
Can you please tell me the brand/name of the wrapper used?
WOW PRETTY!!
GREEN WITH ENVY RIGHT NOW!
hehee Marv likes to wrap the ones with less filling!! So little meat once it’s done 🙁 Thankfully his mom and I made the fat ones haha.. so yummy =)