Pan Fried Dumplings (锅贴) - but HALAL!
someone tell me how is this so simple to make yet so YUMMMZ?!
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we invited a couple of friends over this week to teach us to make dumplings & we’re so glad we did!
Fazlin & Iman are the chef-owners of The Han’s Dumplings, a food catering business which started out from the home, selling halal handmade frozen dumplings & bak zhang.
in a bid to relive Iman’s food memories growing up in Harbin, China & also satisfying Fazlin’s dumpling cravings during her first pregnancy, the husband-and-wife duo started their online shop selling halal versions both items. due to a gradual interest from a many halal & non-halal food consumers, they quickly expanded & now run a central kitchen where they regularly fulfil online orders while also selling their items at pop-up fairs in malls around Singapore.
we got ourselves lucky as Iman was so generous in sharing his knowledge of how they prepare their famous potsticker dumplings (锅贴), making it possible for more people to try making them from scratch! while we recommend ordering their delicious frozen dumplings (honestly, we’re super lazy too), below is a recipe that we’ve put together, according to the instructions Iman’s step-by-step instructions so you too can be a dumpling master!
get ingredients from this recipe here!: Han’s Dumplings’ Chilli Oil
The crispy wing technique is such a clutch move for potstickers. Most homemade versions skip this part and you end up with dumplings that are good but missing that restaurant-quality bottom crunch. The water-flour slurry ratio here looks dialed in perfectly cause too much flour makes it weird and pasty rather than lacy. I once tried adding cornstach to the mix after seeing a street vendor in Taipei do it and it turned out suprisingly brittle which worked.