Monday, 8 February 2016

Kung Hei Fat Choy: Pork Potsticker Dumplings

Last week I attempted to make my first ever Chinese dumplings and just have to share the recipe. I used shop-bought wonton wrappers to trial the process and was thoroughly enamoured with the result, although I am told that making the wrappers by hand yields a better dumpling - will try that next time.

These were delicious with some homemade chilli oil but you could make a delicious quick dipping sauce with a 1:1:1 of soy sauce, sesame oil and minced ginger too.

Be sure to buy pork mince that still has some fat as the leaner kinds dry out too quickly.

These dumplings or 'potstickers' are so called due to the cooking process, of frying on one side then adding hot water and allowing them to steam through.

If you're celebrating Chinese New Year then Kung Hei Fat Choy or Happy New Year to you all. 

Pork Potsticker Dumplings

Here's how:

  • 1 pack wonton or dumpling wrappers (can buy in any Asian supermarket) 
  • 200g minced pork (not the leanest kind) 
  • Bunch spring onions
  • Bunch chives
  • Handful coriander
  • 1 large garlic clove
  • 1 thunbnail of fresh ginger
  • 1 tbsp soy sauce (light) 
  • 1 tbsp Shaohsing wine
  • 1 tbsp sesame oil
  • 1 red chilli 
  • 1 tsp Chinese Five Spice 
  • 125ml hot water

Firstly in a bowl place the pork.

Now finely slice the spring onions, chives, chilli and coriander and add to the mix.

Mince the garlic and grate the ginger and add both to the pork mixture along with the soy, sesame oil, Shaohsing and five spice and mix well with a spoon or your hands.

Now place each of the wrappers onto a plate and place a heaped teaspoon full of the pork mixture onto each.

Get a cup with some cold water and use a pastry brush to dab each edge and then press down firmly with finger and thumb to close the dumpling.

Once all are prepared add a tbsp more sesame oil to a large pan and place on a medium heat till hot then place each dumpling inside, flat side down and allow to sizzle for two minutes. 

Pork Potsticker Dumplings

Now pour in the water ( 125ml) and place a lid on the pan (if you don't have a lid a plate or baking sheet with do) and allow to steam for 8 minutes. Enjoy!

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