Pan-Fried Dumplings
makes 32 dumplings, enough for 6 to 8 servings
NOTE: Pan-fried
dumplings must lie flat on at least one side if they are to
brown.
1 cup canned low-sodium chicken broth or water
3 tablespoons vegetable oil
32 pyramid dumplings stuffed with any filling (see figures 5 and 6)
1 recipe Soy-Ginger Dipping Sauce or any variation
INSTRUCTIONS:
1. Bring broth or water to a simmer in small saucepan.
2. Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat. When oil is hot and hazy, add half the dumplings, flat sides down. Fry until bottoms are brown, about 2 minutes. Add 1/2 cup simmering broth to skillet, pouring it around dumplings. Cover and cook until liquid is absorbed, about 3 minutes longer (add another 3 minutes if frozen). Uncover and let dumplings fry until bottoms are crisp again, about 1 minute. Serve immediately with dipping sauce on the side.
3. Heat remaining tablespoon of oil in empty skillet. Add remaining dumplings and repeat process, using remaining broth as directed. Serve immediately.