Name: Pot-sticker dumplings
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 150 gram pork mince; 160 gram chicken mince; 2 teaspoon grated ginger; 1 tablespoon coriander, chopped; 1 clove garlic, finely chopped; 1 shallot, finely sliced; 3 shiitake mushrooms (caps only), finely chopped; 2 tablespoon (30g) water chestnuts, chopped; 1 teaspoon seasame oil; 1 tablespoon soy sauce; 28 gow-gee wrapers; 2 tablespoon vegetable oil; 250 millilitre water; Dipping sauce; 3 tablespoon light soy sauce; 1 1/2 tablespoon black vinegar; 1 teaspoon sesame oil; 1 birdseye chilli, finely sliced

Ingredients

150 gram pork mince

160 gram chicken mince

2 teaspoon grated ginger

1 tablespoon coriander, chopped

1 clove garlic, finely chopped

1 shallot, finely sliced

3 shiitake mushrooms (caps only), finely chopped

2 tablespoon (30g) water chestnuts, chopped

1 teaspoon seasame oil

1 tablespoon soy sauce

28 gow-gee wrapers

2 tablespoon vegetable oil

250 millilitre water

Dipping sauce

3 tablespoon light soy sauce

1 1/2 tablespoon black vinegar

1 teaspoon sesame oil

1 birdseye chilli, finely sliced

Method

1.Place the minces, ginger, coriander, garlic, shallot, mushrooms, water chestnuts, sesame oil and soy sauce into a bowl, mixing well to combine.

2.Lay a gow-gee pastry on to a flat surface and place a heaped teaspoon of mixture into the centre. Brush the rim with a little water and bring the edges together to form a semi-circle, pinching the middle to seal, then bring the opposite edges together and pinch to seal.

3.Repeat with the remaining gow-gees, covering the dumplings with a damp cloth as you go.

4.Heat 1 tablespoon of vegetable oil in a large frypan (30cm) over medium heat.

5.Add half the dumplings and fry for 1 minute or until crisp and golden on the base.

6.Add 125ml water to the pan, cover with tight-fitting lid and steam dumplings for 3-4 minutes. Repeat with remaining dumplings and water.

7.To make the dipping sauce, combine the soy sauce, black vinegar, sesame oil and chilli.

8.Serve the dumplings with the dipping sauce on the side.

Women's Weekly Food