Serves
4 people
China
These Chinese dumplings can be filled with either meat or vegetables and are a family favorite, traditionally served during Chinese New Year, although I first learned to make them with my friend Min during the football World Cup.
INGREDIENTS:
Makes 20 dumplings
9 oz (250g) minced pork or chicken
2 scallions (spring onions) finely chopped
1 oz (30g) tinned bamboo shoots, finely chopped
1 tsp fresh ginger, grated
1 tbsp cornstarch (cornflour)
Pinch of white pepper
2 tsp soy sauce
1 pack round Chinese dumpling wrappers
2 tbsp vegetable oil
5 fl oz (150ml) water
FOR THE DIPPING SAUCE:
6 tbsp soy sauce
4 tbsp Chinese black vinegar or balsamic vinegar
2 tbsp sesame oil
2 tbsp chilli garlic sauce
In a bowl, mix the pork with the scallions, bamboo shoots and ginger. Sprinkle over the cornstarch and pepper and mix well together, then stir in the soy sauce.
Place a tablespoon of the pork mixture in the center of each dumpling wrapper, brush the edges with water, fold in half and press against the edges to seal, pressing lightly down to form a flat bottom.
Heat a large, heavy based frying pan and add a tablespoon of oil. Add half of the pot stickers and cook for 3 to 5 minutes until the bottoms are golden brown. Add half the water, cover and reduce the heat, steaming for another 3 to 5 minutes until all the water is absorbed. Transfer the cooked dumplings to a warm plate, and then repeat the frying and steaming process with the remaining pot stickers.
Mix all the dipping sauce ingredients together and serve immediately with the hot pot stickers.