Crispy & Moist Fried Dumplings: Easy Homemade Recipe
Effortlessly Create Perfectly Crispy and Tender Fried Dumplings
As someone accustomed to using induction cooktops and stainless steel cookware, preheating is second nature. However, for dumplings, I wanted a quicker, crispier result. I adapted techniques from other chefs to achieve this perfect fried dumpling.
Main Ingredients- 12 frozen dumplings
- 1/2 soju cup (approx. 45ml) pressed grape seed oil
- 1 soju cup (approx. 90ml) purified water
Cooking Instructions
Step 1
Begin by preparing your Queen medium frying pan. Pour about 1/2 soju cup (approx. 45ml) of pressed grape seed oil into the pan. Set your Induction Range 2 to heat level 7 to start preheating. Grape seed oil has a high smoke point, making it ideal for frying, and the pressed variety contains fewer impurities for a cleaner taste.
Step 2
While the pan is preheating, arrange your 12 frozen dumplings, ensuring they are not touching each other. Dumplings stuck together can result in uneven crisping and a soggy texture.
Step 3
Once the pan is preheated, carefully place the frozen dumplings into the hot oil, arranging them towards the center of the pan without overcrowding. Be cautious of oil splattering as you add the dumplings.
Step 4
After adding all the dumplings, cover the frying pan with a lid. Let them cook undisturbed for about 5 minutes. This step allows the inside of the dumplings to cook gently while retaining moisture, contributing to a tender interior.
Step 5
After 5 minutes, carefully lift the lid. You’ll notice the surface of the dumplings has started to cook.
Step 6
Now it’s time to add water. Quickly pour 1 soju cup (approx. 90ml) of purified water over the dumplings. Be mindful of the steam that will rise, and immediately replace the lid. This steaming action will help cook the inside and keep the dumplings moist.
Step 7
With the lid still on, turn the heat up significantly on your Induction Range 2 to level 10. High heat will be used to quickly evaporate the moisture and achieve that desirable crispiness.
Step 8
Continue cooking with the lid on at high heat for another 3 minutes and 30 seconds. During this stage, the bottom of the dumplings will fry to a golden brown crisp, while the steam from the water will gently cook the top, ensuring a moist filling.
Step 9
Once the time is up, turn off the induction cooktop and carefully remove the lid. Using your stainless steel spatula, transfer the perfectly fried dumplings to a serving plate. You’ll have achieved dumplings that are incredibly crispy on the outside and wonderfully moist on the inside. Enjoy them immediately for the best texture!
