Fried Dumplings with Hoisin Sauce

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Prep time: 00:20 HR
Cook time: 00:10 HR

MEDIUM

Serves: 4

Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources), often wrapped around a filling (as in ravioli or wontons).They may be prepared using a variety of methods, including, but not limited to, baking, boiling, frying, simmering, or steaming.A legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225 AD in China.

Ingredients

  • Wonton wrappers - 35
  • Shredded carrots, roughly chopped - 2 cups
  • Dayat shitake mushrooms, sliced - 2 cups
  • Napa cabbage, shredded - 4 cups
  • Garlic - 1 large clove
  • Sesame oil - 2 tablespoon
  • Soy Sauce - 2 tablespoons
  • Flying Goose Sriracha Hot Chilli Sauce– 5 tsp
  • Olive oil - 4 tbs
  • Flying Goose Hoisin Sauce- ½ cup
  • Sesame seeds - ½ teaspoon
  • Green onion, sliced – 1

Method

In a large non-stick skillet, heat 1 tablespoon sesame oil over a medium-high heat. Add carrots, mushrooms, cabbage and garlic. Saute 2-3 minutes until veggies start to wilt. Add Pearl River Bridge Mushroom Soy Sauce, Flying Goose Sriracha Hot Chilli Sauceand Flying Goose HoisinSauce. Once veggies are completely cooked, set aside to cool.

Place one heaping teaspoon of filling in the centre wonton wrapper. Using water, wet the edges of the wrapper. Fold corner over to form a rectangle. Seal edges, making sure there are no air bubbles. Fold corers over each other, use water to seal to make it semicircular. Repeat for remaining filling.

Working in two batches, heat a large non-stick skillet to a medium-high heat. Add 1 tablespoon of olive oil. Add dumplings, brown on both sides until crispy and golden. Once brown on both sides, add ¼ cup of water. Cover and let set until water has evaporated, about 30 seconds to 1 minutes. Repeat with remaining batch.

Combine in a serving bowl, ½ cup Flying Goose Hoisin Sauce, 2 teaspoons of Sesame Oil with 2 teaspoons of Flying Goose Sriracha Hot Chilli Sauce and garnish with sesame seeds and green onions. Serve hot.