Crispy Pan-fried Quinoa and Pork Dumplings
What You Will Need
Ingredients
- Dumplings:
- Dumpling wrappers 12pcs
- Minced pork 160g
- Cabbage 60g (Diced)
- Corn 20g
- Quinoa 10g (Cooked)
- Dumpling skirt slurry:
- Cornstarch 10g
- Water 80ml
- Oil 30ml
Marinade
- Lee Kum Kee Premium Mushroom Powder 1.5 tsp.
- Lee Kum Kee Pure Ground Fragrant Sesame Oil ½ tsp.
- Lee Kum Kee White Peppercorn Powder Appropriate amount
- Cornstarch 2 tsp.
Dipping
- Lee Kum Kee Seasoned Soy Sauce for Dumpling Appropriate amount
- Lee Kum Kee Peppercorn Chilli Oil Appropriate amount
Made with
Lee Kum Kee products
How to make it
Mix all the ingredients and marinade well. Place them in the middle of the dumpling wrapper and fold. To ensure the dumplings are sealed, dip your finger in a bit of water and moisten the outer edges of half the dumpling wrapper before folding.
Lightly grease the frying pan with kitchen paper. Add slurry and arrange the dumplings in a flower shape on the pan. Cover with lid and pan-fry over low heat until the dumplings are cooked and dumpling skirts turn golden.
Serve with a dipping sauce. Enjoy!
Tips:
1. Want to make it more appetizing? When serving, place a plate on the pan and flip, you will have a beautiful crispy dumpling skirt on top.
2. Using only kitchen paper to grease the pan can prevent greasy dumplings.
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