Pan fried dumplings with crispy lace

Dan Hong brings these handmade dumplings to the next level by preparing his own dumpling lace batter, and frying it to perfection.

• serves

  4

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Mid

Stream free On Demand

Ep 3

episode • The Streets Hong Kong • 

cooking • 

25m

G

episode • The Streets Hong Kong • 

cooking • 

25m

G

Ingredients

• 275 g gow gee wrappers
• 2 tsp vegetable oil
• Chinese black vinegar, to serve
• Crispy chilli oil, to serve

Minced chicken filling

• 500 g chicken mince
• 1 bunch garlic chives, chopped
• 1 tbsp grated fresh ginger
• 2 cloves garlic, grated
• ½ tsp salt
• ½ tsp sugar
• 1 tsp sesame oil
• 2 tsp light soy sauce 

For the lace tuile

• 250 ml water
• 25 g bread flour
• 25 g plain flour
• 30 ml vegetable oil

Instructions

1. In a bowl, combine the ingredients for the chicken filling. Place a spoonful in the centre, flattening slightly. Brush a little water around the edges, fold and gently pinch together. Gently press on the bench to flatten the bottom. Continue until all of the mixture has been used.
   
2. For the lace batter add the flours, salt and vegetable oil in a bowl. Use a whisk and gently stir in the water. It will be a thin batter.
   
3. Heat a large nonstick frypan with a tight-fitting lid, over high heat. Add vegetable oil and place the dumplings in the pan in a single layer, with some space around the pan so the batter can spread. You might have to do this in two batches. Once the dumplings begin to sizzle pour a ladle of batter around the outside of the dumplings, and cover with the lid immediately.
   
4. Cook for around 4 mins lid on to steam top and cook through, then remove the lid and cook until crispy lace is caramelised and brown. Repeat the process with the remaining dumplings, if you have them.
   
5. Serve hot with black vinegar or crispy chilli oil.

This recipe is from The Streets, Hong Kong on SBS Food.

Photography by Adrian Patra.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ep 3

episode • The Streets Hong Kong • 

cooking • 

25m

G

episode • The Streets Hong Kong • 

cooking • 

25m

G