Chinese pan-fried Pork Dumplings or Potstickers, as they’re affectionately known, may have a less than flattering name, but they’re more than tasty! Between the dumplings, the chilli based dipping sauce and the crispy lace cooked around the dumplings, you’ve got a dish that looks good enough to be served in a restaurant. Besides the amazing taste, these dumplings are perfect for freezing… if you can prevent your family from eating them first!
Ingredients
Method
To make Filling, in a medium bowl, combine all ingredients. Mix well.
Put a wrapper on palm of your hand. Put 1 teaspoon of filling into middle of wrapper. Brush edges with a little water. Fold over to enclose. Pleat edges. Repeat for all wrappers and filling.
Combine flours, water and vinegar in a small bowl. Heat 1/2 of the oil in a large non-stick frying pan on medium-high heat. Arrange 1/2 of the dumplings in a circular pattern in pan. Cook for 1-2 minutes until dumpling base is golden. Pour over 1/2 of flour mixture.
Cook, covered for 2-3 minutes. Uncover, cook for 1 minute until water evaporates and a crispy lace forms around dumplings. Carefully invert onto a plate. Repeat with remaining oil, dumplings and flour mixture (stir flour mix to recombine). If you have a small frying pan, cook in 5 batches, adding 1/5 of flour mix at a time.
Meanwhile for Sauce, combine all ingredients in a bowl, or process in a food processor until finely chopped for a smoother consistency.
Serve dumplings with sauce
Cook’s tip
To freeze dumplings, put in a single layer on a tray lined with baking paper. Freeze for about 1 hour or until semi-frozen (this stops dumplings from sticking together). Remove from tray and transfer to a zip-lock bag.
Freeze for up to three months. To cook from frozen, cook from Step 3, increasing the flour and water mixture by half as it will take longer to cook.
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