Pan-Fried Chinese Dumplings recipe

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Ingredients

2 tablespoons small dried prawns
¼ cup rice vermicelli
3 eggs
1 pinch salt
1 tablespoon vegetable oil
2 bunches Chinese chives, finely chopped
2 mushrooms, finely chopped
1 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon sesame oil
1 pinch ground black pepper
40 round wonton wrappers
1 ¼ cups boiling water
1 tablespoon vegetable oil, or as needed

Nutrition Info

217.4 calories
carbohydrate: 28 g
cholesterol: 76 mg
fat: 8 g
fiber: 1.6 g
protein: 8.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 424.8 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak dried prawns in a bowl of hot water for 30 minutes. Drain and finely chop.

  2. Soak rice vermicelli in a bowl of warm water for 10 minutes. Drain, squeeze out excess water, and finely chop.

  3. Beat eggs and 1 pinch salt together in a bowl until light and foamy. Heat 1 tablespoon oil in a wok or large skillet over medium heat, add eggs. Cook until set, about 2 minutes. Flip the omelet and cook 1 minute more. Cool omelet on a work surface, cut into small pieces.

  4. Combine egg, prawns, vermicelli, chives, mushrooms, 1 tablespoon oil, 1/2 teaspoon salt, sesame oil, and black pepper in a bowl.

  5. Wet the edge of a wonton wrapper with water and place 1 tablespoon egg mixture in the center. Fold wonton wrapper in half and pleat the edges with your fingers. Repeat with remaining wrappers and egg mixture.

  6. Heat 1 tablespoon oil in a large skillet over medium-high heat, add half of the dumplings and fry for 2 minutes. Pour in boiling water, cover, and cook until bottoms of dumplings are golden brown, about 10 minutes. Remove and keep warm. Repeat with remaining dumplings.

Recipe Yield

40 dumplings

Recipe Note

Sometimes called 'potstickers,' these lovely little dumplings are pan-fried and then simmered. Serve with your favorite Chinese dipping sauce or just soy sauce.

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