Pan Fried Dumpling (锅贴) on Yuan Xiao Jie (元宵节) 2010

pan fried dumpling - wo tie

Chinese meat dumpling – jiao zi (饺子) or more commonly known as gyoza in Japanese and western world is a truly versatile dish. It can be boiled, fried, pan fried or steamed.

During this last day of Chinese New Year – Yuan Xiao Jie (28Feb2010), my parents decided to do a dumpling fiesta with hot-pot instead. We also made w0nton (different skin from dumpling) using the same filling.

Jiao Zi when pan fried, it takes on a different name, that is wo tie (锅贴) which is literally translated as pot sticker. The cooking involved searing the dumpling base on high heat and steaming with minimal amount of water to cook through. Sound laborious, but the searing and steaming could all be done on a flat pan or wok.

Pan fried dumplings in a flat wok.

Ingredients (Serve 4)

  • 500 g of minced chicken thigh meat (or pork)
  • 500 g of prawn, coarsely chopped
  • a good few stalks of garlic/Chinese chives, chopped
  • a few drips of toasted sesame oil
  • a dash of dry Chinese rice wine
  • a few shakes of ground white pepper
  • 2 tbsp (flat) of corn starch
  • 2 tbsp of light soya sauce
  • about 2 packets of good quality dumpling skin

Mince the chicken in a food processor, then combine it with the deveined and coarsely chopped prawns together and the rest of the seasonings, this would be the filling.

Using a teaspoon, scoop up the meat filling and drop it onto the centre of the dumpling skin. Dab the first half of circular dumpling skin with a wet index finger along the edges, seal the dumpling into a half circle. Pleat the edges.

On a flat pan, drizzle in 1 or 2 tbsp of light oil until it smokes, pan fry the dumplings (in batches) until the bottom (and the sides, personal preference) are light brown. Then, add in 2 tbsp of water, keep the lid on until the water is evaporated. Dish up the dumplings  and serve them with the slightly acidic dipping sauce as seen below.

Dumplings in two shapes, pleated ones for pan frying, smooth-edged ones for boiling in broth.

Dipping Sauce

  • 1 1/2 tbsp of rice vinegar
  • 2 tbsp of light soya sauce
  • a drizzle of toasted sesame oil
  • 1 tsp of sugar
  • 1 tbsp of chopped fresh chillies
  • a pinch of julienned fresh ginger on top (optional)

Mix the above ingredients together until well combined. Serve with the freshly cooked dumplings on the side.

Enjoy!

Also, check out my Chinese Chives Dumpling Soup and Shrimp Wonton in Chicken & Shitake Broth.

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2 thoughts on “Pan Fried Dumpling (锅贴) on Yuan Xiao Jie (元宵节) 2010

  1. Not bad. I’ve never really tried to cook these stuff, I’m more familiar with spaghetti recipes.

    Looking forward for my first try.

  2. Julian: Give it a try then, it’s rewarding. I’m a pasta person myself, but somehow dumpling is comforting during winter days here :)

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