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Jian Shui Jiao (煎水餃) – Crispy Pan-Fried Dumplings
More recipes: Chinese recipes · All Asian recipes
Jian Shui Jiao (煎水餃) – Crispy Pan-Fried Dumplings
Laura Chen
4
45 minutes
25 minutes
250
Chinese
Main dish
Jiān Shuǐ Jiǎo are Chinese dumplings filled with ground pork, cabbage and scallions. You fry them first, then steam them with a little water under a lid. They end up with a crisp, golden bottom and stay soft and juicy on top.
Ingredients
- 200 g ground pork
- 100 g white cabbage, finely chopped
- 50 g scallions, finely sliced
- 2 garlic cloves, finely chopped
- 1 tbsp ginger, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package dumpling wrappers (about 40)
- 2 tbsp vegetable oil for frying
- 100 ml water
Instructions
- In a large bowl, mix the ground pork, cabbage, scallions, garlic and ginger thoroughly.
- Add the soy sauce, sesame oil, salt and pepper and keep mixing until the filling is evenly seasoned.
- Place about a teaspoon of filling in the center of each dumpling wrapper. Moisten the edges with water, fold over and press the edges firmly to seal.
- Heat the oil in a large pan over medium heat. Place the dumplings in the pan in a single layer and fry for about 3 minutes, until the bottoms are golden and crisp.
- Carefully pour the water in at the side of the pan and cover immediately with a lid. Let the dumplings steam for 6-7 minutes, or until all the water has evaporated.
- Remove the lid and fry the dumplings for 2 more minutes to re-crisp the bottoms.
- Transfer the dumplings to a serving plate and serve hot.
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More recipes: Chinese recipes · All Asian recipes