Pan Fried Pork Dumpling with Kechup Manis

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

This morning, it happened to be Saturday, I decided to make dumplings for breakfast. I did not have to go to the store as I had all the ingredients required for my dumplings. I managed to get this dish done in a very short time, a little over an hour. It seems like a lot of work but I have made it very easy for all my friends to try… 

Makes 2 dozens

24 Potsticker wrappers (If using frozen, thaw first)
½ cup chicken broth, divided
3 tablespoons canola/vegetable/corn oil, divided
2 tablespoons Kechup Manis
Dash of Sriracha Hot Chili Sauce
7 ounces ground lean pork
¾ cup chopped carrot
4 ounces napa cabbage, sliced
¾ teaspoon salt
¼ cup chopped water chestnuts
2 green onions, cleaned and chopped
1 sprig cilantro, cleaned and chopped
¾ teaspoon ginger, peeled and finely chopped
1¼ tablespoons oyster sauce
¾ tablespoon cooking sherry
¾ tablespoon cornstarch
½ teaspoon sugar
1¾ teaspoons sesame oil

In a mixing bowl add the sliced napa cabbage with salt and mix well. Set aside for 10minutes. Drain the excess liquid from the cabbage by squeezing; discard the excess liquid. Add the ground pork, napa cabbage, chopped carrot, chopped water chestnuts, green onions, cilantro, ginger, oyster sauce, cooking sherry, sugar, cornstarch and sesame oil and combine to mix well. Set aside to marinade for 20 minutes.

To make the dumpling:
Place a spoonful of filling mixture in the center of a potsticker wrapper and moist the edges of the wrapper with water. Fold the wrapper in half and crimping one side to form a semi-circle. Place the completed dumplings on a baking sheet with the seam side up. Use a very lightly damp towel to cover the finished dumplings while filling the rest of the remaining wrappers.

In a large frying pan with half of the canola/vegetable/corn oil over medium heat until hot. Before adding the dumpling swirl the oil to coat the sides. Add the pork dumplings, half at a time and the seam side up. Cook until the bottoms are golden brown, 2-3 minutes. Add ¼ cup chicken broth and reduce the heat to low. Cover and cook until the liquid is absorbed, 4-5 minutes. Turned over and brown the sides. Cook the remaining dumplings with the remaining oil and chicken broth.
Place pork dumplings on a serving plate with Sriracha Hot Chili Sauce and Kechup Manis.

This entry was posted in Peranakan (Nyonya), Pork and Beef, Snacks and Fingerfood, Southeast Asian (SEA). Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>