Ingredients For A Fabulous Life
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Stuffed with flavorful Chinese BBQ pork, then steamed and pan-fried into crispy, sesame-seed coated bites of pure Asian delight!
That’s what’s waiting for you when you bite into Pan-Fried Chinese BBQ Pork Dumplings!
PAN FRIED CHINESE BBQ PORK DUMPLINGS
Serve Pan Fried Chinese BBQ Dumplings with Simple Asian Slaw for a fabulous Weekday Gourmand’s Meal Planner dinner.
These divine dumplings are served as a choice of entree on the third day of the World Tour Week’s menu.
My Pan Fried Chinese BBQ Pork Dumplings are paired with a Simple Asian Slaw recipe that uses fresh pre-prepared vegetables and a bottled dressing. It’s as easy as slicing some purple cabbage and onions and tossing everything together to chill.
What’s the other choice for Wednesday night’s Weekday Gourmand’s Meal Planner menu?
Steamed Chinese BBQ Pork Buns are a delicious dim-sum style Asian treat, any night of the week!
These fluffy bao buns stuffed with flavorful Chinese BBQ Pork are sprinkled with black sesame seeds to make them an extra-pretty weeknight gourmet entree.
BUT WHERE DID THE CHINESE BBQ PORK COME FROM?
On the first night of the Weekday Gourmand’s Meal Planner – World Tour Week menus you’ll serve:
Char Siu Chinese BBQ Pork, Rice w/Green Onions & Almonds, Roasted Asian Broccoli
Crispy and glazed with a fabulous homemade Asian sauce, Char Siu Chinese BBQ Pork is absolutely mouth-watering good! The recipe has been modified to make it weeknight friendly for my Weekday Gourmand’s Meal Planner.
I’ve shared a picture of the entire Monday night dinner plate with you below.
Keep reading to see what’s on the rest of the World Tour Week’s menu. If you’re serious about eating fabulous dinners all week long, then you’ll love my Weekday Gourmand’s Menu Planner Series.
PAN FRIED CHINESE BBQ PORK DUMPLINGS
Although referred to as “pan-fried,” these dumplings actually go through a two-stage cooking process. First, they’re steamed in water and sesame oil and then they “fry” in the oil that’s left behind. What results is a crispy bottom, soft top, and luscious filling.
NAN’S TIPS FOR THE BEST PAN FRIED DUMPLINGS:
- Keep your wonton wrappers moist under a damp cloth or plastic wrap while assembling dumplings
- Don’t be tempted to overfill; a generous teaspoon is perfect
- Place the wrapper in the palm of your hand to fill
- Use the egg wash sparingly to help seal edges
- Push all the air out of the dumpling as you seal the edges
- Be sure to firmly pinch edges to properly seal dumplings
PAN FRIED CHINESE BBQ PORK DUMPLINGS – How to Fold Them?
When I first wanted to learn how to fold Chinese dumplings, I turned to Grace Hong, an absolute “Dumpling Master”.
She’s a whiz at folding dumplings, and I mean in lots of interesting ways too! Today I’m going to share a video she made for the Washington Post a while back. I wouldn’t even want to try to make a video that teaches you better than this one!
So here we go, let’s see how a “Dumpling Master” does her thing!
Wow! Did you see her work those wonton wrappers? Like I told you, she’s one impressive gal to watch, isn’t she?
And here’s another video to show you a variation on the fold Grace just showed us. This is just a bit fancier, and uses a round wonton wrapper to make a one-direction pleat:
Now that you’ve watched exactly how to fold your Pan Fried Chinese BBQ Dumplings, you know what to do. You’ll have no problem making a batch for Wednesday night’s dinner. It’s much easier than you thought, isn’t it?
You’ll find the recipe for PAN FRIED CHINESE BBQ PORK DUMPLINGS at the bottom of this post.
Now it’s time to tell you a little bit more about the Weekday Gourmand’s Meal Planner!
WEEKDAY GOURMAND’S MEAL PLANNER
I’m thrilled to introduce you to a new series I’ll be featuring here at Ingredients For A Fabulous Life. The Weekday Gourmand’s Meal Planner features 7 days of gourmet dinner menus, not just one recipe per day.
Periodically I’ll add a new week of fresh and creative gourmet menus and recipes for you to try at home. I think you’ll love the “Weekday Gourmand” meal planning concept I’ve come up with for you.
Not only do you eat fabulous meals every night, my menu plans are created to use up all your ingredients too! Yes, you’ll need some pancetta for WEEKNIGHT BEEF BOURGUIGNON and HARICOTS VERTS WITH SHALLOT- PANCETTA BUTTER on Thursday.
But you’ll use up the rest making CRISPY PANCETTA RICE CAKES WITH TOMATO BASIL RELISH the very next day. It’s just that simple!
Check out the entire Weekday Gourmand’s Meal Planner “WORLD TOUR WEEK” menus:
- MONDAY – Char Siu Chinese BBQ Pork, Rice w/Green Onions & Almonds, Roasted Asian Broccoli
- TUESDAY – Mushroom Butternut Barley Risotto, Pineapple Spears with Salted Caramel Sauce & Toasted Almonds
- WEDNESDAY – Steamed Chinese BBQ Pork Bao Buns or Pan Fried Chinese BBQ Pork Dumplings, Simple Asian Slaw
- THURSDAY – Weeknight Beef Bourguignon, Overnight Thyme-Parmesan Polenta and Haricots Verts with Pancetta-Shallot Butter
- FRIDAY – Crispy Pancetta Rice Cakes with Tomato-Basil Relish, Cranberry Caramel Baked Apples
- SATURDAY – Beef Bourguignon Barley Soup, Blue Cheese Toasts
- SUNDAY – Roman Gnocchi with Mediterranean Vegetable Sauce, Green Apple & Arugula Salad with Blue Cheese and Sugared Walnuts
ARE YOU READY FOR A FAB WEEK OF GOURMET MEALS?
So, now you’ve got an arsenal filled with 15 fabulous weeknight gourmet recipes. That’s great, but how do you work the “menu plan” itself?
I created my printable Weekday Gourmand’s 9 Page Meal Planner to help you execute the entire week’s menus. Here’s what it contains, and how it will help you have a stress-free week of gourmet meals. I’ve done all the thinking, planning and calculating for the whole week’s menu, so you won’t have to. 
- “World Tour Week” Menu with Reused Ingredient Notations
- Grocery Shopping Checklist with quantities noted
- Post-Grocery Shopping Meal Prep Tasks to keep weeknights simple
- Daily Meal Prep List
- “Next Day’s Meal” Tasks to give you a head start on tomorrow’s dinner
- Meal Planner Worksheet for you to make notes and help plan your week
- Custom “Weekday Gourmand” 5″ x 7″ blank recipe cards because I love my readers!
WHAT ARE YOU WAITING FOR?
Want to read more about the “WEEKDAY GOURMAND MEAL PLANNER”?
FOR THE WHOLE SCOOP AND ALL THE RELATED RECIPES CLICK HERE:
Weekday Gourmand’s Meal Planner – World Tour Week Menus
YOU’RE NOT ON THE LIST YET? Why not join in on the fun!
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Pan Fried Chinese BBQ Pork Dumplings
Stuffed with flavorful Chinese BBQ Pork, then steamed and pan-fried into crispy, sesame-seed coated bites of pure Asian delight! Try them with Simple Asian Slaw for a fabulous Weekday Gourmand's Meal Planner dinner.
Ingredients
- 18 round wonton wrappers
- 2 tsp. sesame oil
- 1 Tbsp. extra-virgin olive oil
- 1/2 cup green onions, finely minced
- 2 tsp. granulated white sugar
- 1 tsp. garlic powder
- 2 Tbsp. soy sauce
- 2 Tbsp. oyster sauce
- 1 Tbsp. hoisin sauce
- 2 cups Chinese BBQ pork, diced (see recipe in related post)
- 1/3 cup water chestnuts, diced
- Corn starch to thicken, if necessary and to seal dumplings
- black and white sesame seeds (optional)
- 1 Tbsp. sesame oil
- 1/3 cup water
Instructions
Place a wonton wrapper on a cutting board. Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings.
Add a heaping teaspoon of the filling to the middle of the wrapper, and
use your finger to spread it out toward the sides. Be sure not to overfill or
spread the filling too close to the edge of the wrapper.
To fold the dumpling, moisten the edges of the wrapper with the mixture of water and cornstarch (this makes it easier to seal). Gently lift the edges of the moistened wrapper over the filling and bring together at the top center.
Crimp the edges of the wrapper several times along the edge and pinch together to seal. Repeat with the remaining wonton wrappers and filling. (various folding methods are shown in the related post)
OPTIONAL: moisten one side of dumpling and press into sesame seeds to coat
Add water and sesame oil to a large skillet over medium-high heat. Add dumplings, cover, and steam until the liquid is gone and oil remains, about 5 minutes.
Uncover, turn heat to medium and cook for 2-3 more minutes, or until browned. You might need to do these in two batches. Keep the first batch warm under foil while cooking second batch.
Serve with dipping sauces if desired.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 136Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 415mgCarbohydrates 19gFiber 1gSugar 5gProtein 5g
Calorie, fat and sodium counts with vary according to the specific ingredients used.
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