Simple Way to Pan Fried Beef Gyoza Dumplings Benihana

Pan-Fried Chinese Dumplings

Spicy sesame soy dipping sauce.

Recipe Summary 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.

Ingredients | Pan Fried Beef Gyoza Dumplings Benihana

2 tablespoons small dried prawns

¼ cup rice vermicelli

3 eggs

1 pinch salt

1 tablespoon vegetable oil

2 bunches Chinese chives, finely chopped

2 mushrooms, finely chopped

1 tablespoon vegetable oil

½ teaspoon salt

¼ teaspoon sesame oil

1 pinch ground black pepper

40 round wonton wrappers

1 ¼ cups boiling water

1 tablespoon vegetable oil, or as needed

Directions

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

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

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.

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

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.

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.

Info | Pan Fried Beef Gyoza Dumplings Benihana

prep: 30 mins cook: 27 mins additional: 40 mins total: 1 hr 37 mins Servings: 8 Yield: 40 dumplings

TAG : Pan-Fried Chinese Dumplings

Main Dish Recipes, Dumpling Recipes,