Fried dumplings, those golden-brown pockets of deliciousness, are a global street food favorite. Whether you call them potstickers, gyoza, or simply "dumplings," their crispy exterior and flavorful filling are universally appealing. From savory meat and vegetable combinations to lighter, vegetarian options, the versatility of the fried dumpling knows no bounds. Their satisfying crunch and juicy interior make them a perfect appetizer, snack, or even a light meal. Think of the perfect harmony of textures – the satisfying chew of the dough, the burst of juicy filling, and that irresistible crispiness.
This recipe will guide you through creating perfectly fried dumplings, achieving that sought-after soft and spongy interior alongside a beautifully browned, crisp exterior. Forget tough, chewy, or soggy results – we'll unveil the secrets to dumpling perfection. Ready to embark on a culinary journey? Let's dive into the step-by-step process to make these delightful treats.
Tools Needed
- Pan
- Whisk
- Mixing bowl
- Rolling pin
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Mix milk, sugar, flour, yeast, baking powder, and salt. Add milk and stir until combined. Add cooking oil and knead for 4-5 minutes until smooth and supple.
- Heat oil in a pan, add minced onion and fry until fragrant. Add minced meat and stir-fry until firm. Add carrots, cassava, sugar, seasoning powder, and salt. Stir-fry until cooked. Add wood ear mushrooms and green onions. Stir and remove from heat. Add ground pepper.
Step 2. Ferment and Assemble
- Place the dough in an oiled bowl, cover, and let it rise for 1-1.5 hours, or until doubled in size.
- Boil quail eggs.
- Divide the dough into portions (30-40g each). Roll each portion into a thin circle, slightly thicker in the middle.
- Place a tablespoon of filling and a quail egg in the center of each dough circle. Fold and pleat the edges to seal.
Step 3. Fry the Dumplings
- Heat a little oil in a pan. Fry the dumplings over medium heat, seam-side down, until golden brown. Flip and continue frying until cooked through. Remove and drain on paper towels.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- If using refrigerated milk, let it come to room temperature or slightly warm it.
- If using sweetened milk, reduce the sugar in the dough.
- Don't overfill the dumplings, as this can make them difficult to shape.
- If your hands get sticky while kneading the dough, add a little more flour or cooking oil.
- Fry the dumplings over medium heat to prevent burning and ensure even cooking. Turn up the heat slightly at the end to crisp them.
- Let the fried dumplings cool slightly before serving. They will become softer and spongier.
Nutrition
- N/A
FAQs
1. How do I prevent my dumplings from sticking together?
Lightly dust your dumplings with flour or cornstarch before frying to prevent sticking. Make sure not to overcrowd the pan.
2. What's the secret to getting that crispy exterior?
High heat is key! Fry in a generous amount of oil until golden brown and crispy. Don't overcrowd the pan, this will lower the temperature and make them soggy.
3. Can I freeze leftover dumplings?
Yes! Freeze uncooked dumplings on a baking sheet before transferring them to a freezer bag. Cook from frozen, adding a few minutes to the cooking time.
Congratulations! You've now mastered the art of making perfectly soft, spongy, and delicious fried dumplings. Enjoy these delightful treats as a satisfying appetizer, a comforting snack, or even a light meal – the possibilities are endless. Share your culinary success with friends and family, and savor the delicious rewards of your hard work!