GRILLED (SHALLOW-FRIED) PORK DUMPLINGS

Grilled or shallow-fried dumplings are also known as kuotai or ‘pot-sticker’ – they are crispy on the base, soft on top and juicy inside.

Make the dumplings as per page 243. Heat about 3 tablespoons oil in a wok or frying-pan. When hot, tilt the pan so that the surface is evenly coated in oil. Arrange the dumplings neatly in rows over the surface and fry over medium heat for 2–3 minutes, or until the base of each dumpling is browned. Pour about 150ml (¼ pint) hot water down the side of the pan. Cover and increase the heat to high, and cook until almost all the water has evaporated. Uncover and continue to cook until all the water is evaporated. Turn off the heat, and use a fish slice or spatula gently to loosen the dumplings from the bottom of the pan. Serve hot with dip sauce 1.

DIP SAUCE 1

2 tablespoons finely shredded fresh ginger root

3 tablespoons rice vinegar

2 tablespoons light soy sauce

DIP SAUCE 2

2 tablespoons red chilli oil

1 tablespoon light soy sauce

1 teaspoon finely chopped garlic

1 tablespoon finely chopped spring onions

hancheng

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