A family cookbook, kept together — free.
Crispy, juicy open-faced pan-fried dumplings that require zero folding. Ground pork, shrimp, leeks, and aromatics are spread across circular wonton wrappers and pan-fried until golden and crispy.
method
- 1
In a large bowl, mix together the ground pork, chopped shrimp, leeks, scallions, garlic, soy sauce, dark soy sauce, oyster sauce, chicken bouillon, sugar, and black pepper until well combined.
- 2
Place 1 tablespoon of the filling onto the center of a circular wonton wrapper. Use the back of a spoon to smear the filling in an even layer across the surface of the wrapper. Repeat with all remaining wrappers and filling.
- 3
Heat the cooking oil in a large skillet over medium-high heat until shimmering.
- 4
Working in batches of 3 to 4 dumplings, place them meat-side down into the hot oil. Cook for about 2 minutes until the meat is browned, crispy, and slightly charred.
- 5
Flip the dumplings and cook wrapper-side down for about 1 minute until the wrapper is golden and crisp.
- 6
Transfer the cooked dumplings to a serving platter, garnish with chopped scallions or chives, and serve with a dipping sauce of chili oil, black vinegar, and soy sauce.