Char Siu (1 lb)
Oyster Sauce (1 1/2 Tbsp)
Hoisin Sauce (1 1/2 Tbsp)
Chinese Five Spice Powder (1/2 tsp)
Honey (1 1/2 Tbsp)
Scallions (2 stalks)
together into one bowl and mix until the meat has been coated in the sauce.
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.
Use a bit of water along the edges as the “glue”. Fold the dough over and press on the seams to put it together.
Add oil to a non-stick pan and adjust the heat to medium low.
Once the oil is hot and shimmering, add a few dumplings into the pan, careful not to overcrowd it.
Brown them lightly on each side for about 1 minute a side.
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.
Remove the lid and let the water evaporate. At this point the dumplings will look waterlogged and gross. That’s normal.
Once the water evaporates, continue to brown and crisp up the dumplings for about 5 minutes.
Remove from the pan when the dumplings are crispy. Serve and enjoy!