Main Ingredients:
Winter bamboo shoot: appropriate amount; celery: appropriate amount; pork: appropriate amount.
Seasonings:
Sugar: appropriate amount; salt: appropriate amount; Sichuan pepper powder: appropriate amount; soy sauce: appropriate amount; monosodium glutamate: appropriate amount; cooking wine: appropriate amount; oyster sauce: appropriate amount.
Taste: Salty and fresh; Cooking method: Pan-fried; Time: Half an hour; Difficulty: Easy.
Steps for Cooking Winter Bamboo Shoot, Celery and Pork Pan-Fried Dumplings
Cut the winter bamboo shoot into small cubes, cut the celery into small pieces, and cut the pork into small cubes as well.
Sprinkle some salt on the celery and let it marinate for about ten minutes. Squeeze out the excess water.
Put the pork into a blender.
Add the winter bamboo shoot and the marinated celery into the blender.
Add various seasonings.
Cover the blender and shake it to mix the filling.
Place an appropriate amount of filling onto a dumpling wrapper.
Wrap each dumpling and freeze any leftovers for later.
Heat up a non-stick pan and add a small amount of oil. Place the dumplings in the pan. (A non-stick pan is key to making crispy pan-fried dumplings. Otherwise, they may stick to the bottom of the pan.) Fry the dumplings until the bottom is slightly browned, then add a small amount of water and cover the pan. (If the dumplings are freshly made, skip this step and fry until the bottom is slightly browned. Mine were frozen, so I needed to add water to ensure they were cooked through.)
Mix cornstarch and water together. (The ratio of cornstarch to water is 1:10.)
Pour the cornstarch mixture into the pan and cover it. Cook over low heat until the water is completely absorbed. You will hear a sizzling sound when the dumplings are ready. Flip the pan over onto a plate and serve hot with your favorite dipping sauce.
