Steam them, Air-Fry them or Pan-Fry them!
Firstly, please hang tight because I’ve included 3 different instructional videos on how to cook dumplings. You can skip right to which ever video is relevant to you though. I acknowledge that not everyone has an AirFryer, so I’ve included the other two methods (I’m sure you have a pot or pan :)).
Oh hi there! Hope you are having a wonderful week! Over the bank holiday weekend, we made pork dumplings using fresh skin. It’s very important to pick up fresh and thicker dumpling skins, look for a packet with an expiration date (it will give you an idea whether they are fresh or not). I’ve experimented these with mass produce thin dumpling skins, I didn’t really like them at all. My favorite is handmade dumpling skin but it’s extremely time consuming. Lucky for us, there’s Chinatown nearby that sells fresh dumpling skins. The only work you need is process fillings in a food processor then move onto the fun making part.
Dumplings are made and cooked amongst different cultures but the ones I am familiar with are the American and Asian type. You can call dumplings Jiao Zi 餃子/水餃 (Northern Chinese), dim sum 點心(Cantonese), mandoo만두 (Korean), gyozaギョーザ(Japanese), American dumplings (without fillings though) and etc. The bottom line is they all share a resemblance which is a dough cooked alone or wrapped around a filing. Hmm…can we call ravioli a type dumpling too? I’d think so!
As for this recipe, I purposely didn’t make my fillings salty because I like to dip them in soy sauce and chilli sauce.
I also cooked this two other different methods – AirFryer and regular Pan. They both turn out very delicious with a crispy skin texture!
Here’s the boiled method:
Here’s the AirFryer method:
Here’s the pan-fried method:
All the ingredient recipe is the same and the only difference is the cooking method.
- 1 pound of pork belly
- 1 pound of skinless pork belly
- 4 spring onions
- a handful of cilantro/coriander
- 1/3 pound of string beans
- 1/4 of soy sauce
- 1/4 of rice vinegar or Japanese mirin
- 1 tablespoon of sesame oil
- 40 fresh dumpling skins
1. Put everything into the food processor, then process everything.
2. Take a dumpling skin and place it onto of your palm.
3. Scoop a tablespoon of filling onto the skin.
4. Dab some water around the dumpling skin, then seal it like a tight pocket.
5. Starts from the edge of the dumpling, pinch then fold. Do this four to 5 times.
6. You have yourself a dumpling now, congrats!
Boil dumplings in hot boiling water for 10 minutes.
1. Spray olive oil all over.
2. AirFry it for 180°c for 10 minutes.
3. Then AirFry it for another 5 minutes in 200°c.
Pan fry method:
1. Add oil into hot pan.
2. Fry the bottoms for 5 minutes in medium heat.
3. Then fry both sides of the dumplings, 5 minutes each side.