For a visual, step-by-step guide to making dumplings from scratch, see our prawn and coriander steamed dumplings 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.
- 15 mins preparation
- 30 mins cooking
- Serves 6
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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
- 1Combine the pork mince, spring onion, ginger, garlic, soy, five spice and chives and mix well.
- 2Lay out 6 wrappers at a time and place 1 tsp of pork mixture in each centre.
- 3Brush 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.
- 4Press the edges together and then crimp with a fork, leaving a decorative pattern. Transfer to a lightly floured tray and repeat with remaining mixture.
- 5The potstickers can now be cooked, or covered and chilled to cook later that day, or frozen for up to 1 month.
- 6Cook 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.)
- 7Add the hot water to the pan; take care as this will make the oil spit.
- 8Cover with a lid and allow to steam for about 3-4 minutes then remove lid and let any remaining water evaporate.
- 9Add 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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