Deep-Fried Brie Cheese Dumplings Recipe | Marion's Kitchen (2024)

FAQs

How to cook dumplings in deep fryer? ›

Pre-heat the oil into 330°-340° F, deep fry the dumplings for 2-3 mins till crispy golden brown. Transfer to a cooling rack or paper towel first. Serve immediately with your favourite sweet/spicy chilli dipping sauce. Crispy dumplings are ready!

Jiaozi …. these are wheat flour and water wrappers filled with all sorts of meats and vegetables. They can be boiled, steamed deep-fried, or pan-fried. If they are boiled, they are sometimes called 'Shui Jiao'. Pan fried dumplings are often called 'Pot-stickers' in English.

Steam your dumplings first to heat them, and once all the water has evaporated, add some oil and finish cooking them, getting them crispy once again. Alternatively, if you want to make them super crispy, you can air fry your dumplings.

The panfrying method starts with lightly frying dumplings in a generous splash of neutral oil, like canola or vegetable, then finishes the cooking process by creating intense steam from pouring liquid into the hot pan. Start by adding 1 or 2 tablespoons of neutral oil to a nonstick pan over medium-high heat.

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.

Use an oil with a high smoke point like vegetable oil or canola oil. Sesame oil, with it's distinctive flavour, is great in dumpling dipping sauces. Here are some of our favourite dumpling recipes. Video Player is loading.

Potstickers at a Glance

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

deep-fry • cook time: 5 min

Heat oil to 350F, put your frozen dumplings in for 5 minutes. The crispiest skins and the juiciest insides, these can pair with more robust sauces - we've had them with creamy, zesty aioli. Yum!

Heat oil in a large heavy skillet over medium heat. Break off pieces of dough and shape them into biscuit-like patties. Place just enough of the dumplings into the hot oil so they are not crowded; fry until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.