When you cook with an easy recipe like this one suggested by Food Network magazine, the process of creating dumplings becomes very simple, because you just need to roll the dough for wontons crescent-shaped – no special technique. Stuffing for this dishes are prepared from a mixture of pork and bacon, to which are added cabbage and chives for extra freshness. Thanks fast fry, dumplings become crispy and золотисто-коричневыми. 
The photodishes: Kang Kim Time: 40 min. Difficulty: Easy Amount: 36 dumplings Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 large eggs
- 250 gr minced pork
- 1 slice of bacon, finely chopped
- 1/2 tbsp. chopped napa chinese cabbage
- 1.5 tsp peeled grated ginger
- 1 tsp dark sesame oil
- Coarse salt
- 1/2 tsp Sahara
- 1 clove of finely grated garlic
- 1/2 tsp soy sauce
- 1/2 tsp corn or potato starch
- 1/2 tbsp. chopped chives (approximately 2 small beam)
- 36 round cakes of unleavened dough for dumplings (if in frozen – defrost)
- 6 tbsp. l vegetable oil
For dip sauce:
- 3 tbsp. l Ponzu lemon sauce
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1 chopped green onion feather
Recipes with similar ingredients: fresh dough, minced pork, bacon, eggs, Chinese cabbage (Napa), ginger root, chives, garlic, soy sauce
Recipe preparation:
- Beat 1 egg lightly in a large bowl. Add the minced meat, bacon, cabbage, onions, ginger, sesame oil, half a teaspoon of salt, sugar, garlic, soy sauce and starch, mix everything thoroughly until obtaining a uniform consistency.
- Beat the remaining 1 egg in a small bowl with 1 tbsp. l water. Put 1 cake on a clean surface (cover the rest wet paper towel so that they do not dry out). Dial 1 hour l mincemeat and place it in the center of the tortillas. Dip your fingers in egg mixture and brush the edges of the tortilla. Fold the cake in half and pinch the edges so that they stick together, then put on the dish. Not forget to cover with a damp towel while cooking the rest vareniki.
- Incense 2 tbsp. l cooking oil in a large non-stick pan over medium-high heat. Working in three approaches, put the dumplings in a pan in one layer so that they do not stick together, fry until browned on both sides, about half a minute from each side. Add 2/3 tbsp to the pan. water, cover and cook for another 3 minutes. Open and keep cooking until all the liquid has evaporated and the dumplings will not get crisp (about 2 more minutes). Shovel transfer the dumplings from the pan to the dish. Add to pan 2 more tsp. oil between the preparation of each batch.
- Prepare Ponzu dip sauce: mix 3 in a small bowl Art. l Ponzu lemon sauce, 1 tsp. soy sauce, 1/2 tsp. sesame oil and 1 chopped green onion feather.
