Lazy Pan-Fried Dumplings by Untin Hsieh

Ingredients

• 350g (12.3 oz) ground pork
• 150g (5.3 oz) shrimp, chopped
• 3 green onion, finely chopped
• 1 piece ginger, minced
• 1 egg
• 15ml (1 tbsp) oyster sauce
• 3 tsp chicken powder
• 2 tsp white pepper powder
• 2 tsp sugar
• 50ml (3.4 tbsp) water
• 1 package dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming/crisping)

Instructions

1. In a large bowl, combine the ground pork, chopped shrimp, finely chopped scallions, minced ginger, egg, oyster sauce, chicken powder, white pepper powder, sugar, and 50ml water until ready to serve.
2. Mix the filling ingredients thoroughly by hand until the water is fully absorbed by the meat, ensuring a cohesive mixture.
3. Place a dumpling wrapper on your palm. Spoon about 1 tablespoon of filling in the center until ready to serve.
4. Moisten the edge of the wrapper with water. Fold the wrapper in half and pleat the edges to seal, forming a crescent shape. Repeat with remaining wrappers and filling over medium heat until heated through, about 5 min.
5. Heat vegetable oil in a non-stick skillet over medium-high heat.
6. Arrange the dumplings in a single layer in the hot skillet, flat side down until ready to serve.
7. Fry for 2-3 minutes until the bottoms are golden brown and crispy.
8. Carefully pour in 1/2 cup of water (it will steam vigorously). Immediately cover the skillet with a lid until ready to serve.
9. Steam the dumplings for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.
10. Remove the lid and continue to cook for another 1-2 minutes to allow any remaining water to evaporate and re-crisp the bottoms.