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
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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.
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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.
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Serve with a dipping sauce. Enjoy!
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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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