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Pork potsticker dumplings
Makes 16 Starters and mains
For the dough
- 100g high-gluten dumpling flour (or strong white bread flour)
- 50ml boiling water
For the filling
- 175g pork mince
- 1 spring onion, finely sliced
- 1⁄2tsp bicarbonate of soda
- 1⁄2tsp cornflour
- 2tsp light soy sauce
- 2tsp dark soy sauce
- 1tsp toasted sesame oil
- pinch of fine sea salt
- 1⁄2tsp white pepper
- sunflower oil, for greasing and frying
For the sauce
- 3tbsp dark soy sauce
- 2tbsp finely chopped red chilli or chilli from a jar
- 2tbsp toasted sesame oil
To serve
- coriander leaves, roughly chopped
- 1 spring onion, very finely sliced
Method
To make the dough, mix the flour and water until you have a firm but soft dough – you may need to add a little more water if it’s dry, but this shouldn’t be wet or sticky. Knead for about 2 minutes, until smooth, then form into a ball. Cover with greased cling film and set aside to rest for 20 minutes.
Stir the filling ingredients in a bowl until mixed. Divide the dough into 16 even portions. Lightly flour the worktop and roll out each portion to form a disc about 8cm in diameter.
Take a heaped teaspoon of the filling and place it in the centre of each disc. To seal, twist the dough into little ‘money parcels’, which is easy, or pleat them: fold the dough over the filling to create a half-moon shape, pinch the edge to seal, then pleat. To make them the Nepalese method, hold the disc of dough in your non- dominant hand, and pile the filling into the centre. With your other hand, make three pleats in the dough on one side, then fold this pleated edge up and over to the centre of the filling. With your right index finger and thumb, seal the dumpling, bringing in the dough from its left and right edge. Seal the end by rolling it into a point. Store the dumplings on a well- greased tray covered with a clean, damp cloth – this will prevent them from drying out.
Heat a little oil in a lidded frying pan over a medium-high heat. When the oil is hot, add the dumplings and fry until golden brown on the bottom – about 2 minutes. Pour in 50ml water and cover with a lid. Steam, without lifting the lid, for 3 minutes, then uncover the pan and fry for a further minute to crisp up the bottom of the dumplings.
For the sauce, simply mix
together the soy, chilli and sesame
oil and pour into a shallow bowl.
Place the dumplings on top of
the sauce and scatter over the
coriander and spring onion.
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