Well these dumplings were inspired by watching Netflix! I was watching a reality TV cooking show, which unfortunately didn’t actually give a recipe for the dumplings the contestant made, but did show his method of cooking them!
So I just made a version of my usual dumplings, but used the new method of cooking them. I would ordinarily steam or boil them, but this method… well, it is something else! Simple but so dramatic! I love it! I must admit, the contestant on the show made his own dumpling pastry/wrappers (amazing), but again, no recipe, but it was said that the texture of homemade dumpling pastry is completely different and so much better. I will try it another day when I don’t have 15 things on my “To-do” list!
So I used store-bought square wonton wrappers – it was all I had in the freezer today and I was not going to go to the shops! I also wrapped them in a fairly traditional way (there are so many different ways to wrap a dumpling – it’s just like origami), but I understand with “potstickers” it is traditional to use round wrappers and to pleat the top of the dumpling pastry as you seal it. They were still delicious, and just enough for one dumpling to pop whole into your mouth, which meant that when you bit it, the hot soupy goodness was all contained. Urgh. Amazing.
Ok, so lets write this recipe down. The filling recipe was seriously just “a bit of this and a bit of that” which is kind of what I always do when I am doing dumpling fillings. It IS a little hard to know exactly how much to use coz you can’t taste raw mince!! But I will do my best to estimate what I used and you’ll just have to trust me, and if you don’t like it, adjust to your taste it next time. I don’t really measure out my quantities… I just “do it by feel.” Just remember, it is better to go a bit easier on the salt/soy if you think you don’t like things too salty, because you can always dip it in soy at the end if you need to, but cannot take the saltiness out of the dumplings once they are done.
- 250G pork mince
- 2 tbs of minced ginger (this is SOOO much better if you Microplane it fresh – but I was in a hurry today and just used it out of a Masterfoods jar; the dumplings were still really yummy)
- 1 tsp of minced garlic (again just use a single clove if it is fresh (fresh is best) but I was rushed so I used stuff from a jar)
- About 2 tbs light soy
- A good glug (?1 tbs) oyster sauce
- A few shakes (?maybe a tsp) of sesame oil
- A good shake of white pepper
- 3 spring onions, finely chopped
- A handful of coriander leaves, finely chopped
- 1 tbs of Shao Tsing Chinese cooking wine
- A small bowl of tap water (as your “dumpling glue”)
- Line a couple of plates/trays with baking paper and sprinkle them with corn starch (to stop dumplings from sticking)
- Making the dumplings: I will have to make these again and film me making a few for you… it is hard to describe!
- Take a wrapper in the palm of your hand (orientated like a diamond) and place a tsp of filling in the centre (don’t overfill!)
- Use your finger to wet the far two edges of the “diamond” and fold the wrapper into a triangle, gently pressing out any air around the filling as you go.
- Take the two lower side points of your “triangle” and bring them together downwards, and stick them together with water. Voila! Dumpling done.
- Heat a non-stick wok or shallow saucepan/frypan with a lid with about 2 tbs of oil until really hot (I use vegetable oil and I heat it to just before smoking point)
- Place about 12 dumplings around your pan and fry them quickly for 1 min to brown the bases
- Measure out 125 mL (half a cup) of hot water, tip it quickly (but carefully) into your wok and pop on the lid. It will sizzle and hiss like 30 angry snakes, so don’t get a fright!
- Continue to cook with the lid on for 3 further minutes (after 2 minutes, you can move the lid to let some steam escape) until the water is all gone and the dumplings are again frying in the bottom of the pan.
- Remove from the heat and serve immediately with dipping sauces – I love my home made chilli sauce (see here) and Chinese red rice vinegar. ***Not so much soy – as if you have seasoned the dumpling filling correctly, then they should really be salty enough.
That really is all there is to it.
They are amazing. You need to give this a go. Once you have mastered it, then you can change up your fillings – prawn meat, beef, crab or mix them together (eg pork and prawn). I will totally be doing this again very soon!
Happy cooking, and as always POST ME A PIC of your attempt, and help me out with a like and a share!
Till next time,