Crispy Beijing Dumplings
A classic Chinese dish of boiled and pan-fried dumplings served with a dipping sauce. Crispy on the bottom and tender on the inside.
Ingredients
- ●1 package, 20-24 wrappers Wonton wrappers
- ●1 cup, finely chopped Beans
- ●1/2 cup Vegetable oil
- ●2 tablespoons Soy sauce
- ●2 tablespoons, grated Ginger
- ●1 tablespoon, minced Garlic
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Pepper
Instructions
- 1
In a large mixing bowl, combine the chopped beans, soy sauce, ginger, garlic, salt, and pepper.
- 2
Add 1 tablespoon of vegetable oil to the bowl and mix well.
- 3
Lay a wonton wrapper on a flat surface and place a tablespoon of the bean mixture in the center of the wrapper.
- 4
Dip your finger in water and run it along the edges of the wrapper.
- 5
Fold the wrapper into a triangle and press the edges together to seal the dumpling.
- 6
Repeat with the remaining wrappers and filling.
- 7
Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat.
- 8
When the oil is hot, add a few dumplings to the skillet and pan-fry until the bottom is golden brown.
- 9
Add 1 cup of water to the skillet and cover with a lid.
- 10
Steam the dumplings for 5-7 minutes or until the water has evaporated and the dumplings are cooked through.
- 11
Serve the dumplings hot with a dipping sauce made from soy sauce and vinegar.