Stuffed crispy dumplings are a dish that is quite simple to make but offers an irresistible delicious flavor that everyone loves. What are you waiting for to start cooking with TasteVN to learn these two incredibly crispy and delicious stuffed dumpling recipes right away!
1. Stuffed crispy dumplings
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stuffed crispy dumplings For 4 people
Dumpling wrappers 10 pieces Ground lean meat 300 gr Bean sprouts 200 gr Carrot 1 piece Wood ear mushrooms 100 gr (mộc nhĩ) Batter for frying 2 tablespoons Salt/ ground pepper a little Cooking oil 210 ml
Tools needed
How to choose good wood ear mushrooms (mộc nhĩ)
- You should prioritize selecting wood ear mushrooms that are dark amber in color, slightly glossy, with large, thick caps and few small mushrooms at the base.
- Dry wood ear mushrooms often have a layer of white powder on the caps, but be cautious if there is too much white powder, as it may indicate moldy mushrooms.
- Avoid choosing wood ear mushrooms that look too black, as these may become mushy when soaked in water and are less crispy.
How to Make Meat-Stuffed Pancakes
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Prepare the Ingredients
First, marinate the minced meat with a little ground pepper, a pinch of salt, and 10ml (about 1 teaspoon) of cooking oil to make the meat tender and flavorful.
Soak the wood ear mushrooms until they expand, peel the carrots, and clean the bean sprouts by removing the roots, then wash them thoroughly and chop them finely.
If you have the pancake wrappers stored in the freezer, take them out and place them in the refrigerator 1 hour before cooking. The wrappers will become soft, easy to separate, and more pliable after being completely thawed. If you use fresh wrappers bought on the same day, there is no need for further preparation!
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Make the Filling
Mix the minced meat, carrots, wood ear mushrooms, and bean sprouts together until they form a homogeneous mixture, then add 1 spoon of frying flour to help the filling stick together.
Next, heat a pan on the stove, add the filling and sauté briefly until the meat is nearly cooked, then remove from heat. Be careful not to sauté too long, as the filling will become dry and crumbly, making it difficult to wrap the pancakes.
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Wrapping the pastry
You add 1 tablespoon of remaining crispy flour into the bowl and mix with water until it becomes a slightly thick liquid mixture. Then, you use this flour water to brush on the two edges of the pastry before wrapping, which helps prevent the pastry from unfolding while frying.
Next, you place the filling in the center of the pastry, fold the edge like a triangular shape, and then gradually fold and pinch the edges of the pastry until they are tightly rolled together.
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Frying the pastry
You place a deep pan on the stove so that when frying the pastry, it will cook evenly golden compared to using a regular pan.
Then, you pour in 200ml of cooking oil. Wait until it boils with small bubbles, then add the pastries and fry over medium heat, turning both sides until the pastries puff up, the crust is crispy, and golden brown, then remove to a tray to drain the oil.
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Finished product
So you have completed the meat-filled dumplings. The dumplings are golden brown on both sides, not bursting at the edges, with a crispy crust combined with flavorful meat filling and fresh crunchy mushrooms and carrots that will surely delight you.
You can dip them in garlic chili fish sauce or a diluted fish sauce with sugar, adding a few tablespoons of crushed roasted peanuts to enhance the flavor of this dish.
2. Meat and Egg-Filled Dumplings
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Preparation
1 hour
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Cooking
1 hour
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Difficulty
Difficult
Ingredients for Meat and Egg-Filled Dumplings Serves 3
Wheat flour 500 g Rice flour 50 g Ground meat 200 g Onion 20 g Carrot 20 g Cassava 20 g Wood ear mushrooms 10 g Green onions 10 g Cooking oil 1/2 liter Seasoning a little (seasoning powder/msg/sugar/fish sauce) Quail eggs 10 eggs
Cooking tools
How to choose fresh ingredients
How to choose fresh carrots
- You should choose medium-sized roots, straight and elongated towards the tail, with smooth skin, firm to the touch, and slightly hard.
- Choose roots that have a bright, deep orange color, with fresh green leaves tightly attached to the root.
- Do not choose carrots with wilted or damaged leaves and stems, bruised bodies, slimy spots, or brown spots, that feel soft when pressed hard.
- Avoid choosing overly large roots, with thick and big leaves and shoulders, as these are older roots, high in fiber and low in nutrients.
How to choose good quality wood ear mushrooms
- Choose mushrooms that are round, even, not misshapen or broken.
- The mushrooms should be dry, not too moist or too dry, and should not have a foul or moldy smell.
- If you are only selecting frozen mushrooms, choose those that are securely packaged, not loose or bursting out.
Where to buy various types of flour?
- You can buy baking flour such as all-purpose flour, rice flour,… at reputable agents, confectionery workshops, or purchase through e-commerce sites.
- Additionally, you can also buy baking flour at convenience stores, large supermarkets, or branches of TasteVN nationwide to ensure quality.
How to make Fried Dumplings with Meat and Egg Filling
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Prepare the ingredients
Soak wood ear mushrooms in clean water for about 20 – 30 minutes until soft, then wash and dice.
Wash the cassava, peel it, then shred and chop finely.
Peel the onion, wash it, and chop it separately. For the green onions, cut off the roots and wilted leaves, wash with water, and chop finely.
Cut off the stem of the carrot, peel it, rinse briefly with water, use half for shredding, and chop the remaining part finely.
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Seasoning the filling
Add all the prepared mixture consisting of 10g of wood ear mushrooms, 20g of cassava, 20g of onion, 10g of green onion, and 20g of finely chopped carrot into 200g of minced pork that has been prepared.
Next, season with the spice mixture including: 1 teaspoon of fish sauce, 2 teaspoons of seasoning powder, 1 teaspoon of monosodium glutamate, 2 teaspoons of sugar, and 1/4 teaspoon of ground pepper. Then mix well and marinate for about 15 – 20 minutes for the mixture to absorb the spices.
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Mixing the dough
While waiting for the pork to absorb the spices, we start making the dough.
First, add 500g of flour into the mixer, add 50g of rice flour, turn on the mixing mode, then gradually add water to prevent the dough from becoming too wet.
Let the machine knead the dough until it is soft, smooth, cohesive into a block, and elastic. Then transfer it to a bowl, cover the bowl tightly with plastic wrap to let it rest for about 30 minutes.
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Roll the dough
After the dough has rested, divide it into equal portions. The portion to be rolled first is kept outside, while the unrolled portion is placed back into the bowl for further resting.
Sprinkle a little flour on the cutting board to prevent sticking, then place the divided dough on it, using a specialized tool to roll the dough into thin round sheets.
Tip:- You can replace the specialized tool with a glass jar, pestle,…
- Do not roll the dough too thin as it may tear when wrapping the pastry.
Continue this process with the remaining dough until all is used up.
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Stuffing the pastry
Take a round piece of dough out, add a sufficient amount of pre-made filling and a boiled quail egg, fold the two ends of the pastry together like a dumpling. Then, pinch the edges of the pastry to create a more beautiful shape.
Continue doing this until all the pastry and filling are used up.
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Frying the dumplings
Place a pan on the stove, add 1/2 liter of cooking oil and heat it on low fire. When the oil is hot, carefully add each dumpling, it is recommended to deep fry them so that the dumplings cook evenly on both sides until they are golden and crispy.
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Final Product
So you have completed the delicious and very simple meat-filled pastry right at home.
The pastry has an eye-catching yellow color, crispy on the outside, with a soft and rich meat filling combined with mushrooms that are well-seasoned and very tasty. Dipping the pastry in chili sauce makes it even better.
How to Choose Good Quality Pork
- You should choose pieces of pork that are light pink or light red, with fat that is off-white.
- Avoid buying pieces of meat that have unusual colors, glossy surfaces, and feel slimy to the touch.
- Good pork will have a characteristic smell, not fishy, and will not cause an unpleasant sting in the nose when smelled.
- Press your finger into the piece of meat to check for elasticity; if it returns to its original shape after you remove your finger, then it is fresh meat.
- If buying ground meat, you should choose whole pieces first and then ask the seller to grind it for you, or take it home to chop or grind with a meat grinder!
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TasteVN hopes that with the sharing of 2 how to make meat stuffed pastry above will help you successfully create a dish that is both simple and delicious, crispy to treat the whole family!
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