Finally the weekend is here. Thank God! I have time to catch up on my blog. It was such as long week. I started a new job. I was busy meeting up with my new boss, and the people that I needed to talk to for my job transfer. I also organized an Asian Pot luck lucheon. Originally, I planned to make some Chinese Chicken Fried Rice or Fried Soy Sauce Noodles. But I was really running out of time. So I made some pan friend chicken dumplings instead. Of course, I did not make the dumplings from scratch. I got 3 bags of Chinese Chicken Dumplings from Trader Joe. They are like $3 a bag, and they are pretty decent dumplings. I made a dumpling sauce with it. It turned out great. Everyone loved it.
- Frozen chinese dumplings, 1 bag. I used the Trader Joe Chicken Dumplings here. They have thin skins and cook fast.
- Water, 1.25 cups
- Soy Sauce, 2 Tbsp
- White Vinegar, 2 Tbsp
- Oyster sauce, 1 Tbsp
- Worchestershire sauce, 1 tsp
- Sugar, 1 tsp
- Water, 2 Tbsp
- Sesame oil, two drops (optional)
- Use a large frying pan. Spray non-stick cooking oil to fully cover the surface of the pan.
- Lay frozen dumplings flat side down in one layer onto the pan. Make sure they don””t overlap with each other. NO NEED TO DEFROST the dumplings ahead of time.
- Use high heat. Let the dumplings cooked for 2 minutes to make the skin crisp. DO NOT touch/flap them.
- Pour 1.25 cups of water to the pan. If the dumplings have thicker skins, pour 1.5 cups of water instead.
- Cover the pan with a lid, or a piece of aluminum foil. Let it cooked for 7-8 minutes with high heat or until the water dries up. The water will give a steamming effect to the dumplings.
- Turn off the heat when the water dries up. Let it sit for 1 minute with the lid on. Remove the dumplings from the pan.
- To make dumpling sauce, put all the sauce ingredients in a small serving bowl. Mix it well. Optionally, you can add sesame oil, chopped garlic and ginger to the sauce to make it fancy.