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Pan-fried Dumplings

Pan-fried Dumplings
Pan-fried Dumplings pictures (1 of 4)

I am so thrilled that I am featured on Design Sponge, the mega home design website that everyone loves. Since Lunar New Year is around the corner, I decided to make pan-fried pork, shrimp, and cabbage dumplings.

I had a lot of fun creating and devouring the dainty and delicious pan-fried dumplings. This recipe will be excellent for Lunar New Year because dumplings are a must-have as the shape of the dumplings appear like Chinese ingots, so having dumplings signify a prosperous year ahead with loads of fortune and money!

Head over to Design Sponge now to see the complete feature with more photos.

20 COMMENTS... read them below or add one

  1. Tracy Lim

    Jie, I am craving for malaysia black colour 卤面~ Cant find it in UK as I am staying in UK. Do you have the recipe for the noodle?? ^^

  2. Jazz Bayer via Facebook

    I just printed the recipe. If I wanted to make it vegetarian, should I just delete the meat? Is there something else I can add?

  3. John

    How much oil is used for the initial browning? I have never heard of adding water to a pan with hot oil. I suppose if there is only a small amount of oil, adding water will not cause a large eruption. I will try it anyway, however, I would like comments if someone has already tried this. thanks.

  4. Helen

    To John, I too was a little unsure of adding water to a pan of oil, but the quantities of each are so small, there is no danger of an explosion. I have made these dumplings twice now and they are superb.

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