Chinese Potstickers

These are great to make at home. There is no need for any special equipment, the dumplings are simple to make and it is very rewarding.

To save a bit of time, you can buy frozen dumpling wrappers from oriental supermarkets.

Serves: 32 dumplings

Ingredients

For the dough

  • 300g plain flour
  • 220ml hot water
  • Pinch of salt

For the filling

  • 300g pork mince
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp ground pepper
  • 3 tbsp cold water
  • 1 tbsp rice wine (a dry sherry is a good substitute )
  • 2 tsp soy sauce
  • 2 tbsp sesame oil
  • 200g pak choi, finely chopped
  • 2 spring onions, finely sliced
  • 2 tsp ginger, finely diced
  • 1 clove garlic, crushed
  • 1 tbsp fresh dill, chopped

To cook

  • 2 tbsp oil (groundnut, sesame or vegetable)
  • 200ml cold water

For the dipping sauce

  • ½ tsp fresh ginger, finely diced
  • 1 tsp sesame oil
  • 2 tbsp light soy sauce
  • 1 tsp chilli oil (optional for spice)

Method

  1. To make the dough add the salt to the flour, then add the hot water and mix with a fork.
  2. Knead for 10 minutes until smooth and silky, dusting with a little flour if needed.
  3. Leave the dough to rest for 20 minutes under cling film or a clean, damp tea towel.
  4. In a mixing bowl, place the pork mince, salt, sugar, pepper, water, rice wine, soy sauce and sesame oil. Mix well.
  5. Stir in the chopped pak choi, spring onions, garlic, ginger and dill and mix again to bind everything together.
  6. Once the dough has rested, knead it again for 5 minutes.
  7. Divide the dough into 32 equal sized pieces (weighing roughly 15g each).
  8. Use your palm to flatten a piece of dough into a round and use a rolling pin to roll out to a flat disc measuring about 8cm in diameter. Repeat with remaining dough pieces.
  9. Cup your palm and place a wrapper into the centre of your hand. Place a teaspoon of the filling mixture into the middle of the wrapper. Fold over into a half moon towards the fingers.
  10. Use your other hand to pleat the wrapper: start at one end, make a small pleat and pinch firmly with your finger and thumb. Repeat this all along the crescent until you reach the other end. Keep the edges of the wrapper clean - this will help them to stay sealed.
  11. It is best to cook the dumplings in two batches.
  12. Heat a large, lidded frying pan. Once it is very hot, add half of the cooking oil.
  13. Gently place the dumplings flat-side down in the pan and cook for 2 minutes until they are golden brown underneath.
  14. Leave them golden side down, pour in half of the cold water and place the lid on the pan straight away. Leave to steam for 8 minutes or until all the water has evaporated.
  15. Remove the lid and continue to cook for a further one minute.
  16. Lift the cooked dumplings out of the pan using a spatula.
  17. Add the remaining oil to the empty pan and repeat the cooking steps with the second batch.
  18. Meanwhile, combine the ingredients for the dipping sauce.
  19. Serve showing the golden bottoms of the dumplings, with the dipping sauce on the side.

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