Chinese Pork Potstickers

300g minced pork

2 cloves garlic, finely chopped
1/2 thumb-size piece of ginger, finely chopped
2 spring onions, finely chopped
Small handful fresh coriander, finely chopped, optional
4 dried shiitake mushrooms, soaked overnight and finely chopped

Vegetable oil, for frying

The Marinade

1 1/2 tablespoons light soy sauce
3/4 tablespoon sesame oil
2 pinches sugar
Pinch salt

The Dumpling Dough

300g Chinese plain flour
1 teaspoon vegetable oil
Boiling hot water from the kettle

Dipping Sauce

Light soy sauce
Chinkiang black rice vinegar
Fresh ginger, cut into fine matchsticks

PREPARATION

To make the filling

1. Place minced pork into a mixing bowl.
2. Add garlic, ginger, spring onions, coriander and finely chopped shiitake mushrooms.
3. Add light soy sauce, sesame oil, sugar and salt. Massage thoroughly until the mixture becomes smooth and slightly sticky.
4. For a traditional texture, lift the filling with your palm and throw it back into the bowl repeatedly for 1 to 2 minutes. This tenderises the meat and removes excess air. The mixture should feel tacky and cohesive.

To make the dumpling wrappers

1. Place flour into a bowl and stir in 1 teaspoon vegetable oil.
2. Gradually pour in boiling water, mixing a little at a time until the flour begins to come together. Do not add too much water at once.
3. When the dough forms, knead by pushing with the palm of your hand, folding back and turning. Continue for 3 to 5 minutes until smooth and elastic.
4. Wrap in cling film and rest for 5 minutes.
5. Roll the dough into a long cylinder and cut or tear into even pieces. Dust lightly with flour.
6. Flatten each piece into a small disc.
7. Using a rolling pin, roll each disc into a thin circle, keeping the centre slightly thicker than the edges. Rotate the wrapper as you roll to create an even round shape.

To fold the dumplings

1. Place about 1 teaspoon of filling in the centre of each wrapper.
2. Fold the wrapper into a half moon shape. Pinch the centre closed first.
3. Using your index finger, push small pleats along one side of the wrapper, pressing firmly to seal as you move across.
4. Place finished dumplings onto a lightly floured tray to prevent sticking.

COOKING

To cook the potstickers

1. Heat a good layer of oil in a frying pan over medium high heat.
2. Place dumplings flat side down in the pan, ensuring the bases sit evenly. Cook until the bottoms turn golden brown.
3. Carefully pour in hot water until it reaches just under halfway up the dumplings.
4. Immediately cover with a lid and allow to steam for 2 to 3 minutes until the filling is cooked through and most of the water has evaporated.
5. Remove the lid and allow the remaining moisture to cook off so the bases crisp again. Do not move the dumplings until they naturally release from the pan.
6. Once crisp and golden underneath, remove carefully with a spatula.

To serve

1. Mix light soy sauce with Chinkiang black rice vinegar and fresh ginger matchsticks for dipping.

Serve immediately while hot and crispy.

School of Wok Tips

• The filling should feel sticky and smooth before wrapping.
• Keep the wrapper centre slightly thicker to hold the filling.
• Always crisp first, then steam, then crisp again.
• Do not force dumplings off the pan. They will release when ready.

FAQs

Why are my potstickers sticking too much?
They may need more time to crisp before lifting. Allow the base to form a proper golden crust.

Can I freeze these?
Yes. Freeze uncooked dumplings on a tray first, then transfer to a freezer bag. Cook from frozen with slightly longer steaming time.

Why use boiling water for the dough?
Hot water partially cooks the flour, creating a softer, more tender dumpling wrapper.