Deep Fried Dumplings

There are just so many ways to make dumplings... steam, pan-fried and boiling. The shapes of the dumplings also come in different shapes and sizes... round, crescent-shaped, pleated edges and pinched little pillows. Savoury or sweet .... pork, chicken, prawns, etc just so many ingredients you can add to a dumpling. Even the dumpling wrappers are made differently according to what type of dumpling you make.

I've made dumplings before but this time I tried using fresh pre-made wrappers and deep frying the dumplings. A quick snack after school to fill those hungry tummys!

Deep Fried Dumplings

100 g mince chicken (you can also you pork or even a mixture of the two)

1 tsp grated ginger

1 clove of garlic, minced

1 tbsp oyster sauce 
1/2 tbsp Shaoxing wine / rice wine
1/2 tsp sugar

1 tbsp coriander, chopped 

1 tbsp spring onions, chopped 

salt and pepper 

1 packet of freshly made round wanton wrappers

oil for deep frying

1. In a bowl, add all the ingredients and combine well. 

2. Open the packet of freshly made wrappers and pour a little water in a small bowl to use to seal the edges. 

3. Using a teaspoon, spoon in a heaped spoonful into the centre of the wrapper and wet the edges of the wrapper and press and seal the edges. Arrange the dumplings on a plate ready for deep frying.

4. Heat the oil for deep frying and fry the dumplings in batches. Fry until it is golden about a minute or less on each side. Drain dumplings on some paper towel and arrange on a plate for serving. Serve with a Soy Garlic Sauce.

Soy Garlic Sauce

150 ml light soy sauce

50 ml water

1 tsp sugar

2 tbsp minced garlic

1. Combine all the ingredients in a saucepan and bring it to the boil. Lower the heat and cook until the garlic is soften, about another 3 - 5 mins. Remove from heat and serve.