Mala Cream Dumplings
Crispy fried dumplings in a mala cream sauce — Lao Gan Ma chilli crisp bloomed in butter, loosened with cream.
Ingredients
- Frozen dumplings — 1 pack (your preferred brand)
- Cooking oil — for frying
- Butter — 20g
- Garlic — 2 cloves, minced
- Lao Gan Ma mala chilli oil — 1½ tsp
- Cooking cream — 60–80ml
- Green onions — for garnish
- Sesame seeds — for garnish (optional)
Method
- Heat enough oil for shallow to deep frying on medium-high heat.
- Fry frozen dumplings for about 1 minute on each side until golden and crispy. Set aside.
- In a separate pan, melt butter on medium heat.
- Add minced garlic and cook until aromatic.
- Add the Lao Gan Ma and stir everything together for about a minute; let the chilli crisp bloom in the butter.
- Pour in the cooking cream and stir continuously until the sauce thickens to a consistency that coats a spoon.
- Add the fried dumplings straight into the sauce and toss until every piece is coated — or plate them separately like I do.
- Plate up and garnish with sliced green onions.
Note: I used fresh dumplings for this one. A from-scratch wrapper and filling recipe is coming soon.
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