Lazy pan dumplings
Binging with Babish · ♥ 18.7K likes · 668.3K views · 24 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb ground pork
- 1 tsp kosher salt
- 1 tsp soy sauce
- ½ tsp toasted sesame oil
- ginger
- 2 cloves garlic
Season one pound of ground pork with about a teaspoon of kosher salt, a teaspoon of soy sauce, half a teaspoon of toasted sesame oil, about an inch of grated ginger and two cloves of crushed and chopped garlic.
Lazy pan dumplings: the filling
Add a quarter teaspoon of white pepper and a quarter cup of thinly sliced scallion greens and mix until evenly distributed.
- ¼ tsp white pepper
- ¼ cup scallion greens
Roll the filling into about one ounce balls, small enough to eat in two bites.
- 1 cup water
- 1 tbsp cornstarch
- 1 tbsp flour
- ¼ tsp baking soda
- ¼ cup vegetable oil
For the skirt, whisk one cup of water with a tablespoon each of cornstarch and flour, a quarter teaspoon of baking soda and a quarter cup of vegetable oil, and leave the whisk in it because it settles.
- dumpling wrappers
Place four meatballs in a ripping hot small non-stick skillet and top each with a dumpling wrapper, pressing it down so it encases the ball rather than draping over it.
Pour in about three tablespoons of the slurry, enough to coat the bottom of the pan, and cover it to steam the meat and the wrappers.
Once most of the liquid has gone, uncover and let the rest evaporate so the skirt crisps in the oil, then give it a little more time until golden brown all around.