Pan-Fried Chinese Dumplings

Sometimes called 'potstickers,' these lovely little dumplings are pan-fried and then simmered. Serve with your favorite Chinese dipping sauce or just soy sauce.

• Preparation Time: 30 mins
• Cooking Time: 27 mins
• Total Time: 57 mins
• Calories: 217 Calories

Ingredients

• ½ teaspoon salt
• 3 eggs
• 1 pinch salt
• 1 tablespoon vegetable oil
• 1 pinch ground black pepper
• 1 ¼ cups boiling water
• ¼ teaspoon sesame oil
• 1 tablespoon vegetable oil, or as needed
• 2 tablespoons small dried prawns
• ¼ cup rice vermicelli
• 2 bunches Chinese chives, finely chopped
• 2 mushrooms, finely chopped
• 40 round wonton wrappers

Recipe Instructions

Step 1

Soak dried prawns in a bowl of hot water for 30 minutes. Drain and finely chop.

Step 2

Soak rice vermicelli in a bowl of warm water for 10 minutes. Drain, squeeze out excess water, and finely chop.

Step 3

Beat eggs and 1 pinch salt together in a bowl until light and foamy. Heat 1 tablespoon oil in a wok or large skillet over medium heat; add eggs. Cook until set, about 2 minutes. Flip the omelet and cook 1 minute more. Cool omelet on a work surface; cut into small pieces.

Step 4

Combine egg, prawns, vermicelli, chives, mushrooms, 1 tablespoon oil, 1/2 teaspoon salt, sesame oil, and black pepper in a bowl.

Step 5

Wet the edge of a wonton wrapper with water and place 1 tablespoon egg mixture in the center. Fold wonton wrapper in half and pleat the edges with your fingers. Repeat with remaining wrappers and egg mixture.

Step 6

Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of the dumplings and fry for 2 minutes. Pour in boiling water, cover, and cook until bottoms of dumplings are golden brown, about 10 minutes. Remove and keep warm. Repeat with remaining dumplings.