Potsticker Dumplings is a traditional Chinese recipe for a classic hot water dough dumpling with a minced pork filling that's cooked by frying the base and then steaming the dumpling and which is traditionally served at Chinese New Year. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Potsticker Dumplings.
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Ingredients:
For the dough;
140g plain flour, plus extra for dusting
125ml very hot water
For the filling;
110g pork mince
75g Chinese cabbage or spinach, finely chopped
1 tsp 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
To cook:
1 tbsp (about) groundnut oil
75ml water
For the dipping sauce:
3 tbsp soy sauce
1 tbsp white rice vinegar
2 tsp chilli oil
Method:
For the dough, soft the flour into a large bowl, then gradually stir the hot water into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry.
Turn the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until the dough smooth and elastic (about eight minutes kneading).
Return the dough to the bowl, cover it with a clean damp tea towel and set aside to rest for about 20 minutes.
For the stuffing: while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.
After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky.
Once the dough is smooth, use your hands shape it into a rope about 23cm long and about 2.5cm in diameter.
With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, disk about 9cm in diameter.
Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.
Place about two teaspoons of filling in the centre of each dough disk, then moisten the edges with water. Fold the dough in half and pinch the dough edges together with your fingers to seal.
Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top.
Transfer each finished dumpling to a floured baking tray and keep it covered until you have stuffed all the dumplings in this way.
To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan.
Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid has been absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes.
For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl.
To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce.
