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Pan-fried Dumplings

Pan-fried Dumplings
Pan-fried Dumplings pictures (3 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.

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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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