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!

Happy Chinese New Year: Chinese Chicken with Mushroom and Peppers

Kung Hei Fat Choy to all, or Happy Chinese New Year as we welcome in the year of the Monkey. In honour of the new year, I'd like to share a couple of my favourite Chinese-inspired dishes - the first being a diet-friendly option (as regular readers will know I'm on a fat-fighting, healthy eating quest at the moment), and the second a more gluttonous dumpling recipe.

This dish ticks the comfort food box and is a nod towards the type of dish I might order from a takeaway but is stripped right back to include only a teaspoon of sesame oil, 1 tbsp Shaohsing wine and everything is weighed and measured to adhere to my current 1200 calorie-a-day regime. These smart tweaks have been instrumental in my diet and so far, since 1st January I've managed to shed 10lbs from following this diet (with treats at weekends) and with some yoga, HIIT and general cardio thrown in as and when I can fit it in.

A portion of the below (which serves 2) comes in at 530 calories when served with a 75g portion of cauliflower rice (fried with garlic, ginger, chilli and with fresh chives stirred in before serving) and a 50g serving of Tung Ho or Chinese greens. 

Chinese Chicken with Mushroom & Peppers

Here's how:

• X2 100g chicken breasts or pieces
• 1 heaped tbsp Chinese five spice
• 1 garlic clove
• 1 red chilli
• 40g fresh grated ginger
• 4 tsp sesame oil
• 1 tbsp shaohsing wine
• 20ml light soy sauce
• 1 green pepper
• 100g mushrooms
• 500ml chicken stock (I used Knorr) 
• 1 tsp corn flour

Firstly prepare the chicken by slicing the chicken into bite-sized pieces and placing into a bowl. Now add the Chinese five spice and turn each piece of chicken until it is well coated.

Now for the vegetables - crush the garlic and grate the ginger and add to a wok on a medium heat with the sesame oil. Slice the chilli and add to the wok.

Cut the green pepper into bite sized pieces and slice the mushrooms then set aside for a minute.

If you need to make up the stock do so now.

Once the garlic, ginger and chilli has started to soften, add the chicken and sear each side of every piece. Now add the pepper and mushrooms and allow to stir fry for a minute or two.

Now pour over most of the stock retaining a good couple of spoonfuls. 

Chinese Chicken with Mushroom & Peppers

Add the cornflour to this retained stock and mix well - it will form a thick gluey paste, add to the wok and stir well. This will help to thicken the sauce and create a really lovely thick and aromatic gravy. Cook on low for ten minutes. Enjoy!