Fantastic Chinese pork dumplings
These potsticker Chinese pork dumplings are so so good and not as difficult to make as you might first think. So moreish, serve them with a chilli dipping sauce or soy.
Ingredients
- 300 g minced pork
- 1/2 tsp bicarbonate of soda
- 1 tsp corn flour
- 1 tsp salt
- 1 tsp sugar
- pinch of white pepper
- 3 tbsp of cold water
- 1 tbsp Shaoxing rice wine
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp sesame oil
- 2 cloves of garlic finely diced
- 2 tsp of fresh ginger finely diced
- 2 spring onions finely sliced
- 200 g pak choi finely chopped
- 1 pack of won ton/ dumpling wrappers
For cooking
- 1 tbsp vegetable oil
- 100 ml water
Instructions
- Combine the pork mince, bicarbonate of soda, cornflour, seasonings and liquid ingredients together. I find chopsticks are great for stirring the pork until all the liquid has been absorbed.
- Once this is done, stir in the spring onions, ginger, garlic and pak choi.
- Grab the wonton wrapper and with the other hand, dip your finger into some water and moisten the edges of your wrapper. Then place a heaped teaspoon of filling into the centre of the wrapper Be careful not to fill it with too much or the filling will just come out of the sides.
- (Make sure to keep the rest of the wrappers under a damp tea towel or cloth as they can dry out easily)
- Fold over into a half moon. Holding the wrapper in one hand, pinch the wrapper at one of the corners, then taking the side of the wrapper closest to you, keep pinching to create a pleat towards the one you have already sealed. Keep doing this until you have a crescent shape and seal the dumpling well. Try not to get filling on the outside as it will be hard to seal. You may also need a touch more water to keep the pleats closed.
- Watch the video below to see how you seal a dumpling with a one-way pleat. This is the method I find easiest. However, you may find a technique that suits you better - the more you practise, the easier it gets.
- Cook the dumplings in two or three batches. Heat the oil in a large frying pan over medium heat. Fry the dumplings flat side down for about 2 minutes until a golden crust forms on the bottom. Make sure not to burn them, they will crisp up quickly.
- Add the cold water and cover with a lid (or a plate that is big enough). The steam will cook the dumplings in 8 minutes, or until all the water has evaporated. Remove the lid and let the dumplings cook for a further minute until they lift off from the bottom of the pan easily. You might need to loosen them with a fish slice if they are sticking slightly. Repeat with the next batches.
- Serve the dumplings immediately with a chilli dipping sauce on the side
Video
Nutrition
Calories: 125kcal