Yen Can Cook ~ Pan Fried Vegetarian Dumplings
I shared a recipe of steamed vegetarian dumplings not long ago and today’s version of vegetarian dumpling is filled with different filling and I also tried to pan fry them this round.
Ingredients (20-25 dumplings)
Dumpling wrappers
2 eggs
1 zucchini, shredded
1 carrot, shredded
20-30g wood ear fungus, soak till soften, julliened
1 tablespoons soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon sesame oil
Cooking oil
2 teaspoons salt
60ml water
Salt and pepper to taste
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Step 1: Put shredded zucchini and carrot in a big bowl, sprinkle 2 teaspoons of salt then let it rest for 15 minutes for the salt to draw out the water of the vegetables. Drain and set aside.
Step 2: Whisk eggs in a bowl and heat cooking oil in a skillet. Cook eggs, scrambled, until light and fluffy. Remove from heat and separate eggs into small pieces. Set aside.
Step 3: Add some cokking oil in the same skillet, add in all shredded vegetables, soy sauce and oyster sauce, stir fry till soften and cooked through. Add in scrambled egg (Step 1), stir to combine. Add salt and pepper to taste. Add in sesame oil and stir fry to mix. Dish up and set aside to cool.
Step 4: Scoop filling mixture into the centre of a dumpling wrapper. Smear along the edges of the dumpling wrapper with water and fold the dumpling wrapper over to create a half-moon shape. Seal the filling inside by pleating the edges or just simply press the edges together like what I did. Repeat until all the mixture and dumpling wrappers are used up.
Step 5: Heat some cooking oil in a skillet, add in the dumplings and cook for 2-3 minutes until the bottoms are browned.
Step 6: Add 60ml of water (or enough to cover ⅓ of the dumplings), cover the lid until it boils then turn the heat to medium and steam the dumplings for about 3 minutes or until most of the water evaporates.
Step 7: Open the lid and let the water is completely evaporated. Continue the cooking until the dumplings are golden brown and crisp on the bottom. Serve.
HAPPY COOKING! #stayhealthy #staysafe
I’ve always thought these pot stickers were steamed first (to cook the wrapper) and then pan-fried to get the crisp bottom…but yours is the other way round. That means the bottom won’t be crispy like the ones in Esquire Kitchen? P/S: By the way, are wonton wrappers the same as dumpling wrappers and can they be used interchangeably to make pot stickers? These ones look more like dumpling wrappers coz they’re lighter in colour while your previous steamed ones look more like wonton wrappers. I’ve not made dumplings before coz I’ve always thought the wrappers are different from the wonton skins we use to make fried wontons (I’ve only seen those selling).
Kris, for this type of pan fried dumplings, they are pan fried twice. Firstly with oil then add in water, steamed then continue pan fried after the water evaporated.
Wonton & dumpling or even Gyoza wrappers are different in size and I think ingredients.
Your vegetarian dumplings look very good. I am OK with either steamed or pan fried, as long as I don’t have to make the dumplings myself LOL! One fine day I might attempt making my own.
PH, I think making dumpling is easy, as long as you use store bought dumpling wrappers, hehe 😛