Asian dumplings
Description
The main difference between Asian dumplings and ours lies in the spiced filling and the cooking method. Yes, Asian dumplings are either fried or steamed. When prepared this way, they turn out juicy on the inside and crispy on the outside. There are countless variations of fillings: fish and seafood, pork, beef and lamb (which, as it turns out, is highly valued in China), mushrooms and vegetables, tofu, fruits, and sweet bean paste—so choosing a filling to suit your taste is easy. These dumplings come in all sorts of shapes, depending on the cook's or homemaker's skill level—everyone wants to impress their guests.
Instructions
- 1
Step 1
1. Finely chop the onion, garlic, ginger, and chili. Mix everything together in one container.
- 2
Step 2
2. Add the chopped vegetables to the minced meat, season with lemon juice, vegetable oil, and soy sauce. Mix well.
- 3
Step 3
3. Shape the dough sheet into circles, moisten the edges with water, place a tablespoon of meat filling in the center, and seal to form dumplings.
- 4
Step 4
4. Fry the dumplings in vegetable oil in a frying pan until golden brown. Then pour in half a glass of water and steam the dumplings under a lid for another 10-12 minutes.