One of my favourite tricks for pan-dried dumplings is to zing them up with crispy flour lattice wings. It's much more effortful to do than simply boiling the dumplings, which is the lazy way out, but the taste-effort ratio still pays off in spades.
Well, here is a shortcut, one which I wished I'd learnt years ago. You first boil the dumplings, which is a hands-off affair and a sure-fire way to ensure dumplings get thoroughly cooked. Then, pan-fry them in a flour slurry to get the best of two worlds: crispy dumpling wings with minimal efforts.
Dumpling Wings Recipe V2.0
INGREDIENTS
1-2 tbsp flavourless oil, such as canola oil
Dumplings, fresh or frozen
80ml water
1 tbsp tapioca flour/corn flour/all-purpose flour
Black vinegar, with julienned ginger (cut into long thin strips) - optional
STEPS
1. In a pot filled with boiling water, add dumplings. Cook a couple of minutes less than the suggested cooking time. Stir occasionally to prevent the dumpling skin from sticking to the pot or to one another.
2. In a small bowl, combine water with flour. You need this amount of water not to cook the dumplings, but for the distribution of the flour evenly across the pan to get a thin even layer of dumpling 'wings' after cooking. Set aside.
3. When the dumplings are ready, turn off the fire and remove the dumplings from the boiling water.
4. Place a non-stick pan over medium-high heat, then add a thin layer of oil. When the oil is hot, first add the flour-water slurry into the pan, then followed by the dumplings. I like to arrange the dumplings in a circular pattern. Leave the pan uncovered to allow the water in the slurry to boil off. The slurry and the bottle of the dumplings will then crisp up and brown nicely, about 4-5 minutes.
5. Evert onto a serving plate and serve immediately. Black vinegar and ginger are common accompaniments.
No comments:
Post a Comment