Pan-Fried Dumplings in Umami Oil with Savoury Black Bean Dip

Crispy underneath, juicy inside, and packed with umami. An easy way to elevate both store-bought and homemade dumplings, finished with a magical dipping sauce you’ll want again and again.

Approx. 20 minutes

INGREDIENTS

Fresh produce

• Dumplings / gyoza (store-bought or homemade, fresh or frozen)
• Fresh coriander or spring onion, finely chopped (optional)

Pantry

• Approx. 1 dl boiling water (adjust amount depending on number of dumplings)
• Soy sauce
• A pinch of sugar

MeiMei

• MeiMei Umami Oil

• MeiMei Black Bean Magic

• MeiMei Chilli Oil, to taste

METHOD

1. Heat MeiMei Umami Oil in a frying pan over medium heat.
2. Add the dumplings, leaving about 1–2 cm space between each one. Fry for about 2 minutes.
3. Carefully pour in the boiling water, cover with a lid, and let the dumplings steam for 15–20 minutes, depending on size and filling. Add a little more boiling water if the pan dries out before the dumplings are fully cooked.
4. The dumplings are done when both dough and filling are translucent and cooked through. If unsure, pierce one with a chopstick or fork to check.
5. Remove the lid and let any remaining liquid evaporate. Continue frying until the bottoms are golden, lightly caramelised, and crisp.
6. Dipping sauce: Mix MeiMei Black Bean Magic with soy sauce, a pinch of sugar, and MeiMei Chilli Oil to taste. Top with chopped coriander or spring onion if desired.