60 min
Chinese Pork Potsticker Dumplings
Recipe GLPRe7b3926e553a43
Crispy pan-fried dumplings filled with seasoned minced pork, cabbage, and aromatics, served with a tangy soy-vinegar dipping sauce. The dough is made from scratch, rolled thin, and filled before being pan-fried until the bottoms are golden, then steamed until tender. Makes 18 dumplings that are perfect as an appetizer or light main course.
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Ingredients
140 g Plain flour
125 ml Very hot water for dough
110 g Minced pork (not extra lean)
75 g Chinese leaves or spinach, finely chopped
1 tsp Fresh ginger, finely chopped
½ tbsp Shaoxing rice wine or dry sherry
½ tbsp Dark soy sauce
½ tsp Light soy sauce
½ tsp Salt
¼ tsp Freshly ground black pepper
1½ tbsp Spring onions, finely chopped
1 tsp Sesame oil
½ tsp Sugar
1 tbsp Cold chicken stock or water
1 tbsp Groundnut oil for cooking
75 ml Water for steaming
3 tbsp Soy sauce for dipping sauce
1 tbsp White rice vinegar
2 tsp Chilli oil
Directions
For the dough, place the flour into a large bowl. Slowly pour in the very hot water while stirring continuously with a fork or chopsticks, mixing until the water is fully incorporated. If the mixture appears dry, add a little more water as needed.
Transfer the dough mixture onto a clean work surface. Knead the dough by hand for approximately 8 minutes, dusting lightly with flour if it becomes sticky, until the dough becomes smooth and elastic.
Return the dough to the bowl, cover it with a damp kitchen towel, and allow it to rest at room temperature for about 20 minutes.
While the dough rests, prepare the filling by combining the minced pork, chopped Chinese leaves or spinach, ginger, rice wine, dark soy sauce, light soy sauce, salt, black pepper, spring onions, sesame oil, sugar, and cold stock in a large bowl. Stir thoroughly until evenly mixed and set aside.
After the resting period, remove the dough from the bowl and knead it again for approximately 5 minutes, dusting with a small amount of flour if it feels sticky.
Shape the kneaded dough into a long roll approximately 9 inches long and about 1 inch in diameter using your hands.
Using a sharp knife, cut the dough roll into 16 equal pieces. Roll each piece between your palms into a small ball, then flatten each ball with a rolling pin into a thin round disc approximately 3.5 inches in diameter.
Arrange the dough rounds on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out while you prepare the dumplings.
Place approximately 2 teaspoons of filling in the center of each dough round. Moisten the edges with water, then fold the dough in half and press the edges together with your fingers.
Pleat the sealed edge by pinching with your fingers to create a decorative pattern and ensure a tight seal. Each dumpling should resemble a small pastry with a flat base and rounded top.
Transfer each finished dumpling to the floured tray, keeping it covered with the damp towel until all dumplings are filled.
Heat a large lidded frying pan (preferably non-stick) over high heat until very hot. Add the groundnut oil and carefully place the dumplings flat-side down in the pan in a single layer.
Reduce the heat to medium and cook for about 2 minutes until the bottoms are lightly golden brown. Add the water for steaming, immediately cover the pan with a lid, and simmer gently for approximately 12 minutes until most of the liquid is absorbed. Check the water level halfway through and add more if necessary. Uncover the pan and cook for an additional 2 minutes to crisp the bottoms.
While the dumplings cook, combine the soy sauce, rice vinegar, and chilli oil in a small bowl to make the dipping sauce.
Once cooked, remove the dumplings from the pan using a slotted spoon and serve immediately with the dipping sauce on the side.
