This recipe is fun to prepare, and you can almost make a meal from these dumplings. I have had many types of dumplings, but these are special due to the pan-frying and the special texture it imparts.
The recipe is simple, but needs to be followed quite closely. Be sure to arrange all the ingredients, before you begin preparing the dish.
1 package of Dumpling skins. Easily found at any Asian market
1 can of mixed Chinese Vegetables well-drained or fresh bean sprouts, bamboo shoots and bok choy. All finely chopped.
8 oz Firm Tofu, chopped.
1 inch piece of fresh Ginger, chopped very fine
1 Tbsp. Light Soy Sauce
1 Tbsp. Vegetable oil
1 tsp. Corn Starch
4 Tbsp. Light Soy sauce
3 tbsp. Rice Wine Vinegar or Chinkiang Vinegar
1 Tbsp finely chopped Green Onion
1 tsp. Toasted Sesame Oil
Chili Paste or Chili Oil, optional
Begin by finely chopping all of the ingredients to stuff the dumplings. The ingredients must be finely chopped so they can cook properly.
Take a dumpling skin and lay it flat, then add about 1-1 1/2 tsp of filling, wet the edges of the skin with water and fold over, crimping with your finger. Set aside and continue. You may also use a dumpling press, which is easy to find at any Asian market. Make as many as you want, as they freeze very well.
After the dumplings are stuffed, heat a non-stick pan with the oil and then add the dumplings to the hot oil, with their flat side down. Put as many in as will fit, leaving a little room for expansion. Brown the bottoms over medium heat, being sure not to burn them. Then carefully pour in 3 to 4 Tbsp. of water, quickly cover and cook on medium/low heat for 10 -15 min., or until all the water is absorbed.
Remove carefully and serve with the dipping sauce and hot chili paste if desired.
Makes 15 to 25 dumplings