Dumpling Recipe Series: Chinese Pork Potstickers
Continue with Dumpling Recipe Series let’s learn how to make the most popular kind of dumplings – pork potstickers.
For the wrappers:
- Plain flour: 140g. You may need to prepare extra for dusting.
- Hot water: 125ml. Remarked: the water should be very hot.
- For the filling:
- Minced pork: 110g
- Chinese leaves or spinach: 75g. Chop the leaves finely.
- Finely chopped ginger: 1 tsp
- Shaoxing rice wine: ½ tbsp. If you cannot find Shaoxing rice wine, dry sherry is still fine.
- Dark soy sauce: ½ tbsp
- Light soy sauce: ½ tsp
- Salt: ½ tsp
- Freshly ground black pepper: ¼ tsp
- Finely chopped spring onions: 1½ tbsp
- Sesame oil: 1 tsp
- Sugar: ½ tsp
- Cold chicken stock: 1 tbsp. If there is no chicken stock, water can be used as an alternative.
- For cooking the dumplings:
- Groundnut oil: 1 tbsp
- Water: 75ml
For the dipping sauce
- Soy sauce: 3 tbsp
- White rice vinegar: 1 tbsp
- Chilli oil: 2 tsp
Prepare the dough
In a large bowl, add the flour and gradually stir hot water into it, mix until the mixture is well combined using a fork or a pair of chopsticks. If the mixture appears to be dry, add more water.
Transfer the dough onto the working surface. Start to knead the dough with your hands. If it’s sticky, use a little flour to dust the dough. Go on kneading until the dough become smooth. It may take about 8 minutes.
Place the dough to the bowl. Use a damp towel to cover the surface. Let the dough rest for about 20 minutes.
Prepare the filling
During the time waiting for the dough, you can start to prepare the filling.
Add all the filling ingredients to a large bowl and mix them thoroughly. Set aside.
Wrap your dumplings
Dust the working surface with some flour and transfer the dough onto it. Continue to knead it again, for about 5 minutes.
As the dough is smooth, use your hand to roll it into a roll 23cm long with a diameter of 2.5cm.
Use a sharp knife to slice the roll into 16 smaller pieces, every piece should be in the same size of about 15g. With your hand, roll every dough piece into a small ball. Use a rolling pin to shape each ball into a round, flat wrapper about 9cm in diameter.
Prepare a tray dusted with a thin layer of flour. Place the round wrappers onto the tray and cover it with a damp towel.
Start to wrap the dumplings: scoop two teaspoons of filling and place them in the center of each wrapper. Moist the edges of the wrapper with water and fold it in half. Pinch the edge together with your fingers.
Make the pleats along the edge. Press them with your fingers to strengthen the seal. Apply the same method to the remaining wrappers and filling.
Transfer each finished dumpling to another tray. This tray should be dusted with flour beforehand. Keep the tray covered until you have finished wrapping.
Cook your dumplings – potstickers
Heat up a large non-stick pan over high heat. As the pan gets really hot, add groundnut oil and place the dumplings into the pan.
Adjust the fire smaller and continue to cook for 2 minutes until the dumpling skin gets lightly browned. Add water in and immediately cover the pan tightly. Simmer the dumplings for about 12 minutes until the water is evaporated. Remember to check the water half-way through. Add more water if needed. As the water is almost absorbed all, take off the lid and continue to cook for another 2 minutes.
With a large slotted spoon, remove the dumplings from the pan and put them in a plate.
Prepare the dipping sauce
In a small bowl, mix all the ingredients for dipping sauce together.
When everything is ready, serve the potstickers with this dipping sauce.
Chinese pork potsticker dumplings https://www.bbc.com/food/recipes/porkpotstickerdumpli_90878 Accessed January 24, 2019