Crispy Pan-Fried Dumplings with Savory Corn Flour Dough
Summer Delicacy! Pan-Fried Dumplings Enhanced with Nutty Corn Flour
Introducing a recipe for ‘Pan-Fried Dumplings’ that’s perfect for light enjoyment on hot days when appetites wane. Unlike traditional Gyusa-sang or Mi-mandu, this version is simplified by omitting easily spoiled tofu and incorporating glass noodles and chives for a quicker preparation. What makes these dumplings special is the addition of corn flour to the dough, lending a wonderfully nutty and savory flavor profile to the wrappers themselves. They are also a great, light snack option for children.
Dumpling Wrapper Ingredients- 1.2 cups All-purpose flour
- 1/2 cup Corn flour
- 0.3 Tbsp Salt
- 1 tsp Sugar
- 1/2 cup Water (approx. 60°C / 140°F)
Cooking Instructions
Step 1
Prepare Aromatic Base: First, prepare the onion, scallion, garlic, and ginger. Combine these vegetables with 1/3 cup of water in a blender and blend until as smooth as possible to create an aromatic liquid. This process extracts the full flavor and aroma from the vegetables.
Step 2
Strain the Aromatic Liquid: To ensure a smooth texture, especially if children will be eating them, strain the aromatic liquid through a fine-mesh sieve. This removes any fibrous bits, resulting in a clean taste.
Step 3
Prepare and Season Glass Noodles: Thoroughly rinse the cooked glass noodles under running water two to three times, rubbing them gently with your hands to remove excess starch. Drain them well, pat dry, and then finely chop. In a bowl, combine the chopped noodles with 1 tablespoon of sugar and mix well, massaging the sugar into the noodles. Then, add 2 teaspoons of soy sauce and mix again until evenly coated. This step seasons the noodles.
Step 4
Add Chives and Aromatic Liquid: Add the 3 tablespoons of finely chopped chives to the noodles. Pour in the 2 tablespoons of strained aromatic liquid and mix everything together gently until well combined.
Step 5
Finish with Pepper: For the final touch to the filling, add 1 teaspoon of black pepper and mix lightly. Your delicious dumpling filling is now ready. Ensure all ingredients are evenly distributed.
Step 6
Mix Wrapper Ingredients: Now, let’s make the savory corn flour dough. In a mixing bowl, combine 1.2 cups of all-purpose flour, 1/2 cup of corn flour, 1 teaspoon of sugar, and 0.3 tablespoon of salt. Mix them lightly.
Step 7
Add Water Gradually: Slowly pour in about 1/2 cup of warm water (around 60°C / 140°F). It’s best to add the water gradually while checking the dough’s consistency, rather than pouring it all at once.
Step 8
Initial Mixing: Ensure the water isn’t too hot to handle. Using a spatula or spoon, mix the dry ingredients with the water until a rough dough starts to form. Avoid using your hands when the mixture is still hot.
Step 9
Form a Dough Ball: Once the mixture comes together into a rough ball with no dry flour visible, gather it into a cohesive mass using your hands.
Step 10
Knead with Olive Oil: Add 1 teaspoon of olive oil to the dough ball. Begin kneading the dough thoroughly. Gently press and fold the dough, incorporating the olive oil until it’s smooth.
Step 11
Develop Dough Elasticity: Once the dough is well-kneaded into a smooth ball, place it in a large bowl. Repeatedly throw the dough forcefully against the bottom of the bowl and catch it, similar to playing with a ball. Repeat this throwing and catching action about 50 times. This method helps to develop elasticity in the dough quickly.
Step 12
Wrapper Dough Ready: After the vigorous throwing and catching process, your chewy and elastic dumpling wrapper dough will be ready.
Step 13
Rest the Dough: Cover the dough loosely with plastic wrap and let it rest at room temperature for 10 to 15 minutes. This resting period makes the dough more pliable and easier to roll out.
Step 14
Divide and Roll Dough: Lightly dust a cutting board with flour. Dust the rested dough as well, then divide it into 7 equal portions. Flatten each portion with your palm, then use a rolling pin to start from the center and roll outwards, gradually widening it to about the size of a child’s palm, keeping the edges thinner.
Step 15
Shape the Dumplings: Gently brush off any excess flour from the rolled-out wrapper. Place a portion of the prepared filling in the center. Lightly moisten one half of the wrapper’s edge with water to help it seal. Fold the wrapper in half over the filling and press firmly along the edges to seal securely, ensuring no filling escapes.
Step 16
Pan-Fry the Dumplings: Heat about 2 tablespoons of grapeseed oil in a frying pan over medium-low heat. Carefully place the shaped dumplings in the hot pan. Cook them gently on both sides until they are golden brown and crispy. This recipe yields approximately 7 dumplings.
Step 17
Drain Excess Oil: Once the dumplings are nicely browned and cooked through, transfer them to a plate lined with paper towels or absorbent paper. This helps to remove any excess oil, ensuring a crispier texture.
Step 18
Enjoy Your Dumplings: Take one of the cooked dumplings, cut it in half to reveal the filling, and place it on a serving plate. Serve with your preferred dipping sauce, such as the suggested seasoned tofu sauce. The subtle nutty flavor from the corn flour combined with the savory filling creates a wonderfully light and delicious dumpling.
