Chinese Potsticker Dumplings 锅贴

🧂 Ingredients

• 600 g minced pork shoulder 五花肉

  minced once, or 50% lean pork and 50% pork belly
• 100 g cabbage
• 1 knob ginger
• 2 cloves garlic
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp Chinese Shao Xing Wine

  or mirin
• 2 tbsp sesame oil
• 2 tsp white pepper powder
• 50-60 pcs dumpling or gyoza wrappers
• ½ tbsp sesame oil
• 1 tbsp cooking oil
• ¼ cup water
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 knob ginger

Instructions

• 1 Peel and mince 2 cloves of garlic.
  
  Peel and grate 1 knob of ginger to yield 1 tbsp.
• 2 Remove the outer leaves of the cabbage. Cut the cabbage into half. Use a
  vegetable peeler to shred out 100g of cabbage.
• 3 Combine 600g minced pork, 100g shredded cabbage, minced garlic, 1 tbsp grated
  ginger, 2 tbsp fish sauce [https://amzn.to/3ZdfTW5], 2 tbsp sesame oil
  [https://amzn.to/3XYANXD], 3 tbsp soy sauce [https://amzn.to/3IKTs3A], 2 tbsp
  Chinese wine [https://amzn.to/3JgER1D], 2 tsp white pepper powder
  [https://amzn.to/3SXoASt]. Mix well by hand or using a spoon.
  
  Use immediately or cover and chill in fridge until ready to use.
• 4 Get ready a small bowl of water, dumping wrappers and the pork cabbage filling
  to start wrapping the dumplings.
  
  Note: keep the dumpling wrappers covered to prevent it from drying out.
• 5 In this recipe, I used the store bought dumpling wrappers.
  
  Scoop 1-2 tsp heapful of filling onto the less floured side of the wrapper.
• 6 Dab some water around the edge of the wrapper to make it stick easier.
• 7 Fold the wrapper
  [https://www.beautifulvoyager.com/how-to-wrap-dumplings-in-12-easy-ways/] into
  half, pinch in the middle of the wrapper.
  
  Using the thumb and index finger on one hand to hold the middle of the wrapper,
  make 2-3 inward folds with the other hand on the right and left side of the
  wrapper. Press firmly to seal the wrapper well.
  
  Dab some water (if required) to seal the wrapper if it's not sticky enough.
• 8 Warm 1 tbsp cooking oil in a non-stick pan over medium high heat.
• 9 Place the dumplings into the pan, at least 1 cm apart, fold side up.
• 10 Pan fry for about 2 minutes until the bottom crisps up.
• 11 Add 1/4 cup water, enough to cover 1/4 of the dumpling height.
  
  Cover with a lid and let it steam for about 7 minutes, until most of the water
  evaporated or the wrapper turns translucent.
• 12 Drizzle 1/2 tbsp sesame oil [https://amzn.to/3XYANXD] over the dumplings and let
  it cook for another 30 seconds.
• 13 The bottom of the dumplings will have crisped and browned nicely.
  
  Turn off heat and transfer the dumplings onto a serving plate.
• 14 Make the dipping sauce by combining soy sauce [https://amzn.to/3IKTs3A], rice
  vinegar [https://amzn.to/3mazM1n] and julienned ginger strips.
• 15 Serve warm immediately with dipping sauce.
• 16 Boil water in a steamer pot.
• 17 Place dumplings onto a steamer and steam over medium high heat for about 8-10
  minutes until the skin turns translucent.
  
  Serve immediately with dipping sauce.
• 18 Boil water in a pot over high heat.
  
  Add the dumpling into the boiling water and boil over medium high heat till the
  dumplings float to the top. Stir regularly to avoid the dumplings sticking to
  the pot.
  
  Once the dumplings float, boil for another 2 minutes.
  
  Note: total time taken is about 4-5 minutes.
• 19 Remove the dumplings from the water and transfer onto a serving plate.
  
  Drizzle the dumplings with some soy sauce [https://amzn.to/3IKTs3A], sesame oil
  [https://amzn.to/3XYANXD] and chilli oil [https://amzn.to/3EEJxvl]. Serve it
  immediately.

Nutrition Info