Friday, 16 August 2013

How I like to cook fried shanghai dumplings

So my mum came up the other week with two bags full of shanghai dumplings, made by a yum cha chef. So what's a girl to do but eat dumplings? The dumpling comes raw, so the question is how to best cook the dumplings so they're nice and crispy on the outside, and cooked through on the inside?

The follow is my method of making delicious fried dumplings at home! 
So get your dumplings out, bring a pot to boil, put your dumplings in and cook. 

Some lovely frozen dumplings

I forgot to take a photo of the dumplings in the pot... but cook dumplings until they float to the top, that's a good indication that they're cook through. 

Getting fried

Heat a pan, add some oil in. Once it's nice and hot (but not smoking!), and place your dumplings in (because of any water bouncing off against the heat and oil). Turn over a few times to ensure all sides crisp. Sometimes I add extra oil to ensure it fries nice and crispy.  

Serve up nice and hot!
Serve up on plate of choice, add sauces as desired. I sprinkled some vinegar and chilli oil. DELICIOUS!

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