Recipe

Pork and chive potsticker-style dumplings

Steamed or fried, these glorious little pork and chive potsticker-style dumplings deliver a brilliant combo of taste and texture and will be perfect enjoyed with friends or family.

By Jo Wilcox
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
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For a visual, step-by-step guide to making dumplings from scratch, see our prawn and coriander steamed dumplings recipe.

Ingredients

  • 300 gram pork mince
  • 1 spring onion, finely chopped
  • 1 tablespoon finely chopped ginger
  • 1 clove garlic, finely chopped
  • 2 tablespoon soy sauce
  • 1/2 teaspoon five spice
  • 2 tablespoon finely chopped chives
  • at least 24 dumpling wrappers (also called dumpling pastry; from specialist food stores or Asian supermarkets)
  • sesame oil, for cooking
  • 1 cup hot water
  • dipping sauce – soy, kecap manis, sweet chilli etc

Method

  • 1
    Combine the pork mince, spring onion, ginger, garlic, soy, five spice and chives and mix well.
  • 2
    Lay out 6 wrappers at a time and place 1 tsp of pork mixture in each centre.
  • 3
    Brush the rim of a wrapper with water then fold one side over to enclose the filling, shaping into a semi-circle and flattening the base.
  • 4
    Press the edges together and then crimp with a fork, leaving a decorative pattern. Transfer to a lightly floured tray and repeat with remaining mixture.
  • 5
    The potstickers can now be cooked, or covered and chilled to cook later that day, or frozen for up to 1 month.
  • 6
    Cook in batches. Heat 2 Tbsp sesame oil in large pan and sear dumplings on flattened side until golden. Shake or swirl pan to prevent sticking. (Don't turn over dumplings; they should remain on the flat side for the entire cooking process.)
  • 7
    Add the hot water to the pan; take care as this will make the oil spit.
  • 8
    Cover with a lid and allow to steam for about 3-4 minutes then remove lid and let any remaining water evaporate.
  • 9
    Add a touch more oil if needed, and shake the pan to loosen the dumplings then cook until bases are golden again. Repeat from Step 6 with the next batch until all the potstickers are cooked.

Notes

  • This triple cooking method – fry, steam, fry – gives you the best finished texture: a super-crispy base and a soft, plump top.

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