Dumplings can be steamed using a bamboo steam basket, boiled, pan-fried, or even served in soup. These Shanghai Dumplings are fried and they are best served hot with Vinegar Dipping Sauce.
Fried Shanghai Dumplings with Vinegar Dipping Sauce Recipes
Makes 30 dumplings
Prep 30 minutes
Cook 8 minutes per batch
Ingredients:
600 g (1 lb 5 oz) minced (ground) pork (semi-lean)
2 eggs
4 teaspoons finely chopped fresh ginger
2 teaspoons sugar
13⁄4 teaspoons salt
11⁄2 teaspoons ground white pepper
40 ml (11⁄4 fl oz) light soy sauce
20 ml (3⁄4 fl oz) sesame oil
20 ml (3⁄4 fl oz) vegetable oil
60 ml (1⁄4 cup) water
For cooking
30 ml (1 fl oz) cooking oil (per batch)
Method:
Prepare the dough following the instructions for Dumpling Dough (for fried dumplings).
Prepare the filling
Place the meat in a large bowl, breaking it up a bit with a wooden spoon or chopsticks. Add the remaining ingredients. Mix vigorously in the same direction until well combined and sticky.
Fill and fold the dumplings
Divide the filling among the dumpling wrappers in 15 g (1⁄2 oz) portions and fold following the instructions on page 10 or 11.
Pan-fry the dumplings
Heat a large frying pan over medium heat. Add the oil and, in batches, fry the dumplings for 4–5 minutes. Add about 30 ml (1 fl oz) water to the pan, cover the pan with a lid and cook over low heat for a further 3 minutes. Remove the dumplings and serve hot. Cook the remaining dumplings in the same way.
Vinegar Dipping Sauce Recipe
Serve the dumplings with a Vinegar Sauce.
Ingredients:
30 ml (1 fl oz) black vinegar
1 teaspoon sesame oil
Method:
Combine the ingredients in a bowl. This sauce is typically served with all types of Chinese dumplings.
Recipe extract from Dumplings by La Taverne De Zhao, published by Smith Street Books, AUD$19.99/NZD$21.99, published 4 February 2025.
