Recipe of Quick Asian Dumplings (General)

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Asian Dumplings (General)

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We hope you got benefit from reading it, now let’s go back to asian dumplings (general) recipe. To make asian dumplings (general) you only need 10 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Asian Dumplings (General):

  1. Provide of Ground Pork/Chicken /Beef (as long as they aren’t too lean).
  2. You need of Green Leafy Vegetable (like Baby Bok Choy, Napa Cabbage, or Chinese Chives).
  3. Prepare of Sesame Oil.
  4. Take of Soy sauce.
  5. Provide of Shaoxing Wine.
  6. Take of Salt.
  7. Provide of White Pepper.
  8. You need of Oil (optional).
  9. Get of Water, plus more for assembly.
  10. You need of Dumpling Wrappers.

Steps to make Asian Dumplings (General):

  1. Wash your vegetables thoroughly and blanch them in a pot of boiling water. Transfer them to an ice bath to cool. Ring out all the water from the vegetables and chop very finely..
  2. In a large bowl, stir together the vegetable, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and ⅔ cup water. Mix for 6-8 minutes, until very well-combined..
  3. Wrap the dumplings with the dumpling wrappers and place the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together.placing the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together..
  4. If you’d like to freeze them, wrap the baking sheets tightly with plastic wrap and put the pans in the freezer. Allow them to freeze overnight. You can then take the sheets out of the freezer, transfer the dumplings to Ziploc bags, and throw them back in the freezer for use later..
  5. To cook the dumplings, boil them or pan-fry them. To boil, simple bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through, but still slightly al dente..
  6. To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp..
  7. Serve with soy sauce, Chinese black vinegar, chili sauce, or other dipping sauce of your choice..

Add the groundnut oil and place the dumplings flat-side down into the pan. If serving to company, batches can be made and steamed ahead of time, then covered (or left in the steamer) and placed in the refrigerator. Given the dough's general stiffness, I used more water than usual when pan-frying to ensure that the end result would be chewy-tender, the way I like my pot stickers. Serve these dumplings in a heartwarming soup or alongside a bed of fried rice and noodles for a truly delicious dinner.  Browned butter brings an extra layer of flavor to these otherwise traditional Central Asian dumplings, but the cherry on top comes in the form of fried shallots. Wash your vegetables thoroughly and blanch them in a pot of boiling water.

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