Pan-Fried Chinese Dumplings recipe
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Ingredients
- 2 tablespoons small dried prawns ¼ cup rice vermicelli 3 eggs 1 pinch salt 1 tablespoon vegetable oil 2 bunches Chinese chives, finely chopped 2 mushrooms, finely chopped 1 tablespoon vegetable oil ½ teaspoon salt ¼ teaspoon sesame oil 1 pinch ground black pepper 40 round wonton wrappers 1 ¼ cups boiling water 1 tablespoon vegetable oil, or as needed
Nutrition Info
- 217.4 caloriescarbohydrate: 28 gcholesterol: 76 mgfat: 8 gfiber: 1.6 gprotein: 8.3 gsaturatedFat: 1.6 gservingSize: -sodium: 424.8 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Pan-Fried Chinese Dumplings
Directions
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Soak dried prawns in a bowl of hot water for 30 minutes. Drain and finely chop.
Soak rice vermicelli in a bowl of warm water for 10 minutes. Drain, squeeze out excess water, and finely chop.
Beat eggs and 1 pinch salt together in a bowl until light and foamy. Heat 1 tablespoon oil in a wok or large skillet over medium heat, add eggs. Cook until set, about 2 minutes. Flip the omelet and cook 1 minute more. Cool omelet on a work surface, cut into small pieces.
Combine egg, prawns, vermicelli, chives, mushrooms, 1 tablespoon oil, 1/2 teaspoon salt, sesame oil, and black pepper in a bowl.
Wet the edge of a wonton wrapper with water and place 1 tablespoon egg mixture in the center. Fold wonton wrapper in half and pleat the edges with your fingers. Repeat with remaining wrappers and egg mixture.
Heat 1 tablespoon oil in a large skillet over medium-high heat, add half of the dumplings and fry for 2 minutes. Pour in boiling water, cover, and cook until bottoms of dumplings are golden brown, about 10 minutes. Remove and keep warm. Repeat with remaining dumplings.