Sort ingredients
panmuffin
QR Code
Listen
Pdf
Season meat with salt, soy sauce, white pepper, five spice powder, sichuan peppercorn powder, and mix with chinese cooking wine, water, a little flour, and an egg. Mix in one direction only.
Add minced green onion and ginger, then pour hot oil on top.
Mix in some purged napa cabbage.
Make dough with 140ml water, 250g all-purpose flour, and salt. Knead and let rest until smooth.
Wrap dumpling with fillings in the shape of your choice.
Heat oil in a pan, place dumplings in, and after a bit, pour in a slurry mixture (1 tbsp flour, ½ tbsp starch, ½ tsp baking powder, 1 cup water) and cover. Let steam on medium-low heat.
When dumplings are translucent, open the lid and fry the slurry at medium-high heat until desired crispiness.
Put a plate on the pan and flip to serve.
Serve with a sauce made of soy sauce, vinegar, sugar, chili oil, and a little sesame oil.