Fried Dumplings | Shiitake Mushrooms Cabbage Fried Jiaozi | 炸饺子

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

dumpling wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are more affordable.

Mix shiitake mushrooms, cabbage, dried wood ear mushrooms, minced garlic, chopped onion, ginger, chopped chilli, sesame oil, chinese cooking wine, soy sauce, hoisin sauce, white pepper, and chopped green onions in a bowl until well combined.

Place a dumpling skin on a clean surface.

Spoon a small amount of filling into the center of the dumpling skin.

Moisten the edges of the dumpling skin with water.

Fold the dumpling skin in half over the filling and pinch to seal, creating pleats if desired.

Heat oil in a large skillet over medium heat until shimmering.

Arrange the dumplings in the skillet, flat side down, and cook until golden brown, about 3-4 minutes.

Add a small amount of water to the skillet, covering the dumplings halfway, and cover with a lid.

Steam the dumplings for about 5-7 minutes, until the water has evaporated.

Remove the lid and continue to cook until the bottoms are crisp, about 2-3 minutes more.

Transfer the dumplings to a plate and serve hot with a dipping sauce made from chilli oil, black vinegar, sesame oil, soy sauce, and sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens