I love making  pan fried chinese dumplings recipes as it’s quite easy to make.  iI is also known as Guōtiē jiǎozi (锅贴饺子) or pot sticker buns/ dumplings. There not a lot of wrong one can go with it. Most importantly as busy mums or working people they last in fridge or freezer once cooked.

I pair this with my kimchi Kimchi runner bean that I made in my previous blog and it just taste divine. Don’t get me wrong it is possible to pair in a traditional way like with black vinegar and thinly sliced ginger. I love spicy food I just pair with Sriracha chilli sauce.

For this recipe I use a bun dough recipe is below but feel free to use ready made gyoza cases if you are short of time.

Recipe makes 20 dumplings

Dough ingredients

250 grms strong bread flour (have some extra flour around in case the dough is too wet or to flour the surface to prevent the dough from stick to surface when rolling out

140 – 150 mls of lukewarm water

1 teaspoon yeast (quick action)

1 teaspoon sugar

Filling ingredients

500 grms of minced pork (I use free range ones)

3 tablespoon chopped coriander (optional)

4 stalks of medium spring onions chopped/ sliced finely

! small carrot grated or chop into small pieces.

1 tablespoon sesame oil

One tablespoon chinese cooking wine or dry white sherry.

1 teaspoon chinese five spice powder

3 cloves garlic peeled and finely chopped

2-3 cm ginger peeled and finely chopped

1 teaspoon soy sauce (low salt if possible)

1 teaspoon cornflour

For cooking and ganish

1 tablespoon cooking oil (I use cold pressed rapseed oil)

250 mls water

1 tablespoon toasted sesame seeds

1 stalk of spring onion finely chopped

Method

Make the dough

Mix the all the dry ingredients together then add the lukewarm water. leave about 10- 20 mls water aside till needed. Knead for about 5 minutes till dough is well mixed. Then cover the mixing bowl in plastic bag. Leave it near somewhere warm. I left it near the radiator. Depending on how the room is wait till the dough rises. It takes about 30 minutes.

Prepare the filling for the dumpling in the mean time.

Add all the ingredients together till it’s well mixed.

When the dough is ready divide them to about 20 balls. Then roll then out till them are about  5-7 cms in diameter. Put about 1 heap tablespoon of filling. then start to fold around the pastry so as to close the dumpling. I am not very good at making the pleats.

Once it’s all done. In a frying pan about cm heat up the pan with about 1 tablespoon of oil on medium heat. Not too hot as the pastry can burn easily. Then add the dumplings. I can manage to pack them all in a 25 cm shallow pan with lid.  It is a bit tight space.

Once the dumplings are beginning to go brown in the bottom add the water 250mls. Cover with a lid. Once covered the steam from the water will cook the rest of the dumpling. Cook till the water is evaporated. Turn off the heat immediately as you don’t want the dumplings to fry without any water. It will get burn.

Leave the frying pan covered. As the dumplings will still continue cooking. After about 3-5 minutes. Add the toasted sesame seeds and chopped spring onions. Serve with Sri Racha sauce.