Did you know in the past in China, knowing how to make dumplings was a basic requirement for a wife in the eastern part of China. Here’s my best pan fried dumpling recipe.
Filling Water: Steep 1 tbsp Sichuan peppercorns, ginger, and scallion in hot water. Strain and cool.
Mix Filling: Combine 1lb pork, 150g chopped chives, soy sauce, wine, sesame oil, pepper, and salt. Gradually mix in the strained filling water until absorbed in 3 increments. Heat up cooking oil with some sichuan peppercorn, and splash over the filling, and mix well again. Place the chopped chives coated with oil, and then fully mix.
Assemble: Take a small scoop of the filling and place in the center of the wrapper as shown in video. Use water to seal the edges. Leave in the fridge until hardens so it hold its shape when pan fry.
Cook: Grease the pan with oil and place the dumplings. Turn on the heat and let it cook for 2-3 minutes, and add water, cover, and steam until cooked through. Finally add a ½ teaspoon of cornstarch with 2 tbsp of water, and splash and cook for another 2 minutes. Uncover to crisp back up.
Serve: Enjoy with a dip of soy sauce, black vinegar, and chili oil!
