Dumplings
Dumplings
Pork and Cabbage Potstickers
Ingredients
1 pack round dumpling pastry wrappers
200g pork mince
150g Chinese cabbage
1 tbsp ginger
1 tbsp garlic
1 tbsp soy sauce
1 tsp shaoxing wine
1 tbsp cornflour
1/2 tsp white pepper
1/2 tsp chicken powder
1 tsp sesame oil
1 tbsp vegetable oil
Water
Method
Finely shred the cabbage
Heat up a pan with the vegetable oil, grate in the ginger, and crush in the garlic
Add the cabbage and cook until softened
Take off the heat and set to the side to cool
In a large bowl, mix the pork mince, pepper, chicken stock powder and cornflour
Then add the cooled cabbage and mix through with the shaoxing wine, soy sauce and sesame oil
Place a heaped teaspoon of the filling into the centre of one of the dumpling wrappers
Dab the edge of the wrapper with water using your finger
Pinch the outer edges of the wrapper together in the centre with one hand, and using your other hand, seal the dumpling by forming pleats on the outer edge of the wrapper facing towards the middle
Place your dumpling on a tray and cover with a damp tea towel
Repeat until all the filling is used
Dust the bottom of each dumpling with cornflour
Heat a large pan and add vegetable oil
When placing the dumplings into the pan be sure and slide them across the oil so they are well coated on the bottom
Fry until golden on the bottom then add in enough water to cover the bottom of the pan and place the lid on to steam for 8-10 minutes
Serve with black vinegar dipping sauce
Prawn Wontons
Ingredients
1 pack wonton wrappers
300g king prawns
3 tsp cornflour
1 tsp grated ginger
1 tsp sesame oil
Pinch of sugar
Pinch of salt
Pinch of white pepper
2 spring onions
Chilli oil (optional)
Method
Roughly chop the prawns and add to a bowl with grated ginger, sliced spring onions and cornflour
Mix together with a pinch each of sugar, white pepper and salt and a teaspoon of sesame oil
Holding the wonton wrapper with a point towards you, place a heaped teaspoon of the filling in the middle and wet the edges to the wrapper
Pinch the point of the wrapper closest to you together with the opposite point and use your fingers to pinch up the sides, creating three peaks
Repeat until all the filling is used and cover the dumplings in a damp tea towel until ready to cook
Place the wontons in a pot of boiling water making sure they don’t stick to the bottom
Once all the dumplings have floated to the surface, allow them to cook for another couple of minutes
Remove from the pan and serve with your favourite chilli oil
Black Vinegar Dipping sauce
Ingredients
2 tbsp black vinegar
1 tbsp soy sauce
Finely sliced spring onion
Finely sliced red chilli
Method
Mix the vinegar and soy sauce together and sprinkle with spring onion and chilli
