I had often wondered what potstickers were, turns out they are just Chinese dumplings and are, in fact really easy to make!
Don’t be daunted by the long list of ingredients, once you have all the ingredients in front of you its super easy.
For the filling
1/2lb minced pork (about 225gm)
Finely chopped spring onions ( I usually use a whole bunch)
2tbs finely chopped red pepper
2tsp Worcestershire sauce
1tsp brown sugar
1 1/2tsp salt
1/2tsp black pepper
1/4tsp cayenne pepper
250mls chicken stock
For the dough
285g all purpose flour
150-170mls boiled water
To make the dough
Mix the flour and salt together and create a well in the middle.
Add 150ml of the water slowly, mixing with a wooden spoon, you can always add more water if the mix is too dry or more flour if its too sticky.
Knead into a ball and then carry in kneading well for two minutes.
Wrap in clingfilm and allow to rest for 1 hour. I always mix the filling here.
Roll out the dough as thinly as possible. I out it through my pasta machine but rolling it out thinly works too!
on a floured surface cut out rounds using a 4 inch cookie cutter.
For The Filling and making the dumpling
Basically just mix all the ingredients apart from the oil and chicken stock. Season well.
Take a dumpling round and brush the edges with water and add half a teaspoon of the mixture to the centre.
Fold over and seal at the edges. Repeat until all the dough and mixture has been used, covering the completed dumplings with a damp towel.
Put the oven on at 95 degrees, this is a cool oven and make your chicken stock up. You will use this in three lots so use about 83mls at a time.
Heat a frying pan and add your oil. Place around 8-10 dumplings in the pan, leaving the rest under the towel. Heat for 2 minutes without touching them! Its good to use a good non stick pan. My first attempt with a bad pan was terrible!
After 2 minutes add a third of the stock and cover them. Leave for 2 minutes.
Remove and place on a baking tray and place inn the oven to keep warm.
Clean the pan and repeat the process until all the potstickers/ dumplings are done.
You can make a dipping sauce using 1tbs chilli oil, 1tbs of soy sauce and 1tsp rice vinegar. Just mix together and adjust to suit your taste.
They are great little snacks for family or friends.
Its worth noting that you can make the dough one day ahead and refrigerate if entertaining, in fact I normally make both the dough and the mix a day ahead then the actual cooking time is minimal. I have more time to enjoy a cocktail or two with my friends!
I’m going to have a practice with more Chinese style dishes and host a little dinner party to review my new cooking skills!