Crispy Pan-fried Stretch Pork & Corn "Dumplongs"

재료

Filling:

1 lb ground pork

1 cup corn kernels (fresh or frozen)

3 green onions, finely chopped

1 tsp garlic salt

½ tsp black pepper

1 tbsp oyster sauce

Dumplings:

Wonton wrappers

1–2 tbsp oil

1 cup water mixed with 1 tsp cornstarch (slurry)

Dipping Sauce:

2 tbsp soy sauce

1 clove garlic, minced

1–2 tsp black vinegar

½–1 tsp sugar

Chopped green onions

Optional: chili oil to taste

Toppings:

Black sesame seeds

Chopped green onions

방향

Make the filling

Mix ground pork, corn, green onions, garlic salt, black pepper, and oyster sauce in a bowl until well combined.

Fill the dumplings

Pipe the filling in the center of each wonton wrapper.

Fold in half, seal, and gently stretch the dumpling to make it longer.

Pan-fry

Heat oil in a nonstick pan over medium heat.

Add dumplings and fry until the bottoms turn golden brown.

Create the crispy skirt

Pour in the cornstarch slurry.

Cover the pan and let the dumplings steam until the slurry cooks into a crispy, lace-like ring.

Make the dipping sauce

Mix soy sauce, minced garlic, black vinegar, sugar, chopped green onions, and chili oil (optional).

Serve

Top dumplings with black sesame seeds and green onions.

Serve hot with the dipping sauce.