Cooking Instructions
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Step 1
Combine
Char Siu (455 g)
,
Oyster Sauce (25 mL)
,
Hoisin Sauce (25 mL)
,
Chinese Five Spice Powder (2 g)
,
Honey (35 g)
and
Scallions (2 stalks)
together into one bowl and mix until the meat has been coated in the sauce.
Step 2
To wrap the
Dumpling Wrappers (1 pckg)
, fill the center with a teaspoon of filling or less if you like a more chewy crispy dumpling.
Step 3
Use a bit of water along the edges as the “glue”. Fold the dough over and press on the seams to put it together.
Step 4
Add oil to a non-stick pan and adjust the heat to medium low.
Step 5
Once the oil is hot and shimmering, add a few dumplings into the pan, careful not to overcrowd it.
Step 6
Brown them lightly on each side for about 1 minute a side.
Step 7
Add 1/4 cup of water into the pan and put a lid on it and steam it for approximately 2-4 minutes. Make sure the bottom of the pan is lightly covered with water or the dumplings will burn. This will steam the dumplings to soften up the skin.
Step 8
Remove the lid and let the water evaporate. At this point the dumplings will look waterlogged and gross. That’s normal.
Step 9
Once the water evaporates, continue to brown and crisp up the dumplings for about 5 minutes.
Step 10
Remove from the pan when the dumplings are crispy. Serve and enjoy!
