I really feel like these today …. its cold and raining and I have been on the computer all morning… these are really simple to make as long as you don’t have to run out and get any ingredients. I cook Asian all the time, so have these condiments in my pantry. I also love the gow gee wrappers that the mince is wrapped in and often have them in my fridge. If they start to get close to the “use by date”, I throw them in the freezer, and that way I always have some on hand.
Freeze made ahead Pot stickers in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator before cooking. Not a pork fan use chicken mince instead, or try adding a few chopped prawns to the pork mixture. I sometime fry these dumplings. juts heat a frypan with some vegetable oil over high heat and once they have cooled down a little form steaming, toss them in a pan fry on one side. This gives a wonderful crunch, but also leaves a couple of sides that are still silky soft from steaming.
Photo credit goes to Omid photography http://omid.com.au
Styling and recipe credit Sydney Food stylist Jane Collins http://janecollins.com.au
Steamed Pork Dumplings
makes approx 30
Prep 25 minutes
cook 10-15 minutes
300g pork mince
2 cloves garlic, crushed
2 green onions, ( the long green ones )
1 Tbsp grated ginger
1 Tbsp oyster sauce
2 Tbsp soy sauce, plus extra, to serve
1 tsp sesame oil
1 Tbsp caster sugar
1 x 275g pkt round gow gee wrappers( approx 30 wrappers )
1 tsp sesame seeds, toasted to serve
1 red chilli, sliced to serve
Torn basil & coriander leaves to serve
1/4 cup soy sauce
1 Tbsp vegetable oil
1 Tbsp white vinegar
2 tsp caster sugar
1 tsp sesame oil
1 Combine mince, garlic, onions, ginger, sauces, sesame oil, and sugar in a bowl.
Arrange wrappers on work bench. Working with about 5-6 wrappers at a time . Lightly wet edge of one side of each wrapper. Place a heaped teaspoon of mince mixture on
one side of each wrapper. Fold wrapper in half to enclose filling and make a half moon shape. Pleat edge to seal. ( if the pleating is too fiddly for you , just fold them over and secure as a half moon shape, they will still taste the same. You can work on your pleating… a good skill to master and impressive if you like to cook dumplings. )
2 Heat a large wok or wide mouthed saucepan( one that will fit your steamer basket over) to high and fill with water, when water is boiling, place dumplings in a steamer basket, on a layer of baking paper,( you can stack them
if you have a couple ) steam for 7-8 minutes till cooked through. Repeat with remaining dumplings.
4 To make Dipping Sauce: Combine all ingredients in a small bowl. Serve dumplings with dipping sauce, topped with extra shallots, herbs ,chilli and extra sesame seeds.
Sizzle tip- I also love to eat these steamed , but fried on one side. Heat 1 Tbsp vegetable oil in a large non stick frypan, over high heat, add dumplings into pan in a circular fashion. Add 1/2 cup water and place lid on saucepan, reduce heat to medium and cook for 7-8 minutes, remove lid and once all the water has evaporated, cook the dumplings for a minute or so more till golden on one side. Serve with dipping sauce.