PAN FRIED CHINESE DUMPLINGS RECIPE

I love these homemäde pän-fried Chinese dumplings, filled with ground beef änd sliced scällions. älso known äs potstickers, they’re fun to ässemble, cän be mäde äheäd of time, änd eäsy to cook.

This pän-fried Chinese dumplings recipe is änother fämily fävorite händed down from my mom, in äddition to her Mexicän sälsä, Kung Päo chicken, änd clässic cheesecäke recipes. My mom häs been mäking dumplings for decädes, often mäking hundreds ät ä time, änd I’ve been helping her for äs long äs I cän remember.

Ingredients
For filling änd wräpping:

• 1 pound ground beef 85% leän or less
• 8 scällions thinly sliced
• 1 täblespoon minced fresh ginger
• 2 täblespoons sesäme oil
• 1 teäspoon sält
• 30 round dumpling wräppers

For pän frying:

• 2 täblespoons cänolä oil
• 2 täblespoons wäter
• For dipping säuce:
• 3 täblespoons soy säuce
• 1 täblespoon rice vinegär
• däsh of sesäme oil

Instructions

1. Remove the dumpling wräps from the refrigerätor. Let sit ät room temperäture to soften while you work on the next step.
2. In ä lärge mixing bowl, combine beef, ginger, sesäme oil, änd sält. Stir until it combines into ä smooth änd sticky mixture. ädd scällions änd stir them into the mixture.
3. Prepäre ä surfäce for wräpping the dumplings änd ä smäll dish of wäter. Scoop äbout 1 täblespoon of the beef mixture onto ä wräpper. Dip your finger in the wäter änd run it älong the round edges of the wräpper to moisten. Fold in hälf änd pinch älong the edges to seäl, using more wäter if needed. Repeät until the beef mixture is used up, using ä dämp päper towel to cover the ässembled dumplings so they don't dry out.

Full recipes here