Name: Pot sticker Chinese dumplings
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 125 gram pork mince; 2 teaspoon oyster sauce; 2 teaspoon soy sauce, plus extra, to serve; 1 clove garlic, crushed; 1 egg yolk; 1 teaspoon sesame oil; 125 gram chinese cabbage (wombok), finely chopped; 1 green onion, thinly sliced; 16 gow gee wrappers; 2 tablespoon vegetable oil; 1 teaspoon sesame seeds, toasted; coriander sprigs, to serve

Pot sticker Chinese dumplings

Serves 4

Makes 16 Item

Prep

25M

Cook

10M

Total

35M

Ingredients

125 gram pork mince

2 teaspoon oyster sauce

2 teaspoon soy sauce, plus extra, to serve

1 clove garlic, crushed

1 egg yolk

1 teaspoon sesame oil

125 gram chinese cabbage (wombok), finely chopped

1 green onion, thinly sliced

16 gow gee wrappers

2 tablespoon vegetable oil

1 teaspoon sesame seeds, toasted

coriander sprigs, to serve

Method

1.Combine mince, sauces, garlic, egg yolk, sesame oil, cabbage and onion. Arrange wrappers on a flat surface. Lightly wet the edge of one side of each wrapper. Place a heaped teaspoon of mince mixture on one side; fold in half. Press edges to seal.

2.Fill a large frying pan with water to 5cm deep. Bring to the boil. Arrange dumplings in pan so they don’t touch. Reduce heat to low; cover. Simmer for 3 minutes. Using a slotted spoon, transfer to a heatproof plate. Carefully drain hot water from pan. Wipe pan dry.

3.Heat oil in pan over high heat. Cook dumplings, on one side only, for 2 minutes or until browned lightly. Serve sprinkled with sesame seeds, drizzled with extra soy sauce and coriander.