Â鶹¹ÙÍøÊ×Ò³Èë¿Ú

Pork Potstickers:

These are super easy to make, kids love making them, add more of less whatever you fancy. They also freeze really well.

• dumpling wrappers (found in the freezer section of Oriental supermarkets)
• 250g fresh pork mince
• 2 dried shiitake mushrooms blitzed to a powder in a coffee grinder (or 2 fresh mushrooms finely chopped)
• 3 spring onions, finely chopped
• 1 clove garlic, grated on a microplane
• 1 finger fresh ginger, grated on a microplane
• 2 tablespoons Chinese rice wine (or cream sherry)
• 1 -2 tablespoons oyster sauce
• 1 tablespoon cornflour
• veg oil for frying

Method:

1. In a bowl combine all your filling ingredients, if possible let them sit or 30 minutes to 1 hour to allow the flavours to mingle.
2. Take a teaspoon of filling and place in the centre of a dumpling wrapper, wet your finger and run it around the edge.
3. Fold in half and squeeze edges together then crimp to seal.
4. Repeat with the rest.
5. Heat a sauce pan with a tablespoon or so of oil, add the potstickers in small batches so as not to over crowd. Fry for a minute or so until the side has turned golden brown then turn over and continue to fry for a minute.
6. Add a few tablespoons of water to the pan and immediately cover with a tight fitting lid. Allow to steam cook for about 3 minutes or so until nearly all the water has cooked away then remove lid and continue to cook until the water has gone and they start to fry in the oil again.
7. Remove from pan and serve with dumpling dipping sauce.

Show less