Fried Dumplings Recipes

Steps:

• Mix dry ingredients together.
• Add water a little at a time and knead dough.
• Dough should be soft but not sticky.
• Pinch off pieces (golf ball size), roll into a ball and flatten slightly.
• Heat oil in pan.
• Put each dumpling in pan and fry on each side.
• Remove from pan when each side is golden brown.

Steps:

• In a large bowl, place ground beef, scallions, 3 tablespoons water and soy sauce together. Mix ingredients until combined. Place small spoonfuls of the filling onto the dumpling wrappers. Using your fingers, wet the edges of the wrappers with beaten egg and "pinch and press" the edges to seal.
• Preheat a large nonstick frying pan.
• Once skillet is hot, carefully place the dumplings into the hot frying pan; cook undisturbed for 3 minutes. Add 3 tablespoons of water and cover pan. Reduce heat to medium and cook until water evaporates, about 5 minutes
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• In a large bowl, stir together the flour, baking powder and salt. Rub in the butter until it is in pieces no larger than peas. Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball. The dough should be a firm consistency. Knead briefly.
• Heat the oil in a large heavy skillet over medium heat until hot. Break off pieces of the dough and shape into a patty - kind of like a flat biscuit. Place just enough of the dumplings in the pan so they are not crowded. Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.

Steps:

• Rinse the mung beans, put them in a bowl, and add water to cover by 1 1/2 inches. Soak for at least 4 hours, or as long as 16 hours.
• When you are ready to fry, drain the beans in a mesh strainer. Combine the onion, chile, ginger, and cilantro in a bowl and set nearby.
• Give the mung beans a few last shakes to expel excess water and then put into a food processor. Add the water, salt, and baking soda. Process to a slightly creamy texture, like that of polenta. When pinched between your fingers, the beans should feel soft but slightly coarse. Pause the machine as needed to scrape down the sides of the bowl. When you are satisfied with the texture of the beans, add the flour and pulse a few times to incorporate. Transfer to the bowl of onions and aromatics. Use a spatula to gently fold and combine the ingredients. Set aside.
• Pour 1 inch of oil into a medium saucepan, wok, or deep skillet. Heat over medium-high heat until 320° to 340°F on a deep-fry thermometer. (If you don't have a thermometer, stick a dry bamboo chopstick into the oil; if it takes 1 to 2 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.) Lower the flame slightly to steady the heat.
• Line a plate with paper towels and place near the stove. To make each dumpling, you'll need two spoons. Scoop up about 1 tablespoon of batter with one spoon and pass the batter back and forth 1 or 2 times between the two spoons to create a neat mound. Then use one spoon to gently scoot the batter from the other spoon into the hot oil; do this close to the oil surface to maintain the round shape. The dumplings will not be uniform, but do your best to make them equivalent in size and shape. Repeat, and fry as many dumplings as can fit without crowding, about 6 to 8 per batch. Fry, stirring and turning the dumplings often, for about 3 minutes, or until slightly puffed up and golden brown. Use a slotted spoon or skimmer to remove the dumplings from the oil and put them on the towel-lined plate to drain and cool. Adjust the heat before frying more.
• Serve hot with both or one of the chutneys. Left over dumplings can be refrigerated, returned to room temperature, and reheated in a 350°F oven for about 6 minutes, or until hot; prolonged reheating will turn the dumplings chewy and unpleasant.

Steps:

• Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
• Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
• Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
• Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
• Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
• Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
• Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
• Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.
• Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
• Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
• Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.

Steps:

• Sift the dry ingredients together in a large bowl. Add the milk and mix together.
• Knead the dough on a lightly floured surface until smooth.
• Divide the dough into 10 balls, kneading each with floured hands. Press the balls gently into 3 inch rounds.
• Heat a little oil in a frying pan until moderately hot. Place half of the dumplings in the pan.
• Reduce heat to low and cook for about 15 minutes, until they are golden brown, turning once.
• Stand the dumplings on their sides for a few minutes to brown the edges, before removing them to drain on absorbent paper. Serve warm.