I miss cooking on vacation. :D Everybody knows I take pride in showing off my cooking ability. :D
With work being stressful nowadays, I have lost my enjoyment in cooking lately. Last week, during my mini-vacation, I finally have the mood to do some homemade cooking myself. :D What is more comforting than making one of my favorite comfort foods - dumplings/wantons? :D
I must say I am already an expert in wrapping Shanghai wantons soup, so this time, I figured I should make some "sticking to the pan dumplings (鍋貼)" instead.
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| Wraps are store bought from this specialty shop 老字號－灣仔鏡記. (My mom buys noodles there since she was just a small girl, which is over 60 years of history) The stuffing is my all time favorite, Chives and minced pork。 |
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| See the difference between the pan fried dumplings and the wonton in soup style? :) (Bottom Left is the pan fried version, the right is my usual soup style wonton) |
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| What you do is you lay the dumplings on the pan with a bit of olive oil, add about 1/4 bowl of water, then cover the lid and let it cook for about 5 minutes. Then add a bit water (maybe 1/6 bowl this time) and recook it for another 2-3 minutes until the water evaporated. |
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| This is how you can tell the dumplings are cooked. You see how the wrapping turns a bit more transparent instead of the original white form? :) Usually people only let the bottom part cooked to crisp, but I like a bit more crisp wrapping, so I flip it sideways and cook a few more minutes too. This way, I am quite sure even the inside was cooked. :) |
This is the first time I ever made pan fried dumplings and I am quite satisfiied with the result. I will have to perfect the style of the "closing of the wrap" though to make it prettier in the future. :D
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