Frozen dumplings fried in a pan

Ingredients:

Dumplings with pork

• 340 g of minced pork
• 1 tbsp. minced garlic
• 2 tsp. chopped ginger
• 2 tsp. sesame oil
• 1 small bunch green onions, chopped
• 3 tablespoons hoisin sauce
• 2 teaspoons lightly salted soy sauce
• 1 tsp Chinese 5-spice seasoning
• 1 egg
• 1 package of dumpling dough circles
• 1 tbsp vegetable or peanut oil, for frying

Dip sauce

• 1 cup lightly salted soy sauce
• 2.5 tablespoons Sriracha sauce
• Juice of 3 lemons

Preparation:

1. Dip sauce:
   
   Combine soy sauce, Sriracha, and lemon juice in a bowl and set aside until ready to serve.
2. Pork dumplings:
   
   Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil, and green onions and cook until fragrant, 1-2 minutes (they should just soften). Remove from heat and let cool for 1 minute. Combine the fried garlic, ginger, and green onions in a large bowl with the ground pork, hoisin sauce, soy sauce, Chinese seasoning, and egg.
3. Take the dumpling dough circles and hold them floured side down. Place 1.5 teaspoons of filling in the center of the dough circle. Wet the edge of the dough with water and fold the circle in half without sealing. Pinch one end. Make folds on one side using your thumb and index finger, pressing the edge to the other flat edge to seal as you go (the flat edge does not need to be pinched). You will have a dumpling with folds along one edge.
4. Flatten the bottom of the dumpling so it's ready to fry in the pan. Repeat until you've made all the dumplings. Place them on a lightly floured baking sheet to prevent them from sticking, and cover with a damp towel to keep them from drying out.
5. In the same frying pan, heat the vegetable oil over high heat. Fry the dumplings, several at a time, standing them upright, seam-side up, until golden brown, 1-2 minutes.
6. Once the dumplings are golden brown, carefully (there will be a lot of splashing) pour 0.5 cups of water into the pan to cover them halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Simmer until the water has evaporated, 5-7 minutes.
7. Transfer the dumplings to a paper towel-lined plate to absorb excess oil, and repeat with the remaining dumplings. This recipe makes a lot of dumplings. You can freeze some.