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Side Dishes

Chinese Pork Potsticker Dumplings

Dumpling dough is so easy to make and tastes infinitely better. Fill them with your favourite meats, vegetables or fish.

Makes 18 Dumplings

Difficulty
Easy
Preparation Time
1 to 2 hours
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients to make 18 Dumplings

  • For the Dough

  • 140g
    Plain flour, plus extra for dusting
  • 125ml
    Very hot water

  • For the Stuffing

  • 110g
    Pork mince
  • 75g
    Chinese cabbage or spinach, finely chopped
  • 1 tsp
    Finely chopped ginger
  • ½ tbsp
    Shaoxing rice wine or dry sherry
  • ½ tbsp
    Dark soy sauce
  • ½ tsp
    Light soy sauce
  • ½ tsp
    Salt
  • ¼ tsp
    Freshly ground black pepper
  • 1½ tbsp
    Finely chopped spring onions
  • 1 tsp
    Sesame oil
  • Sugar
    Sugar
  • 1 tbsp
    Cold chicken stock or water

  • To Cook

  • 1 tbsp
    Groundnut oil
  • 75ml
    Water

  • For the Sauce

  • 3 tbsp
    Soy sauce
  • 1 tbsp
    White rice vinegar
  • 2 tsp
    Chilli oil

Approximate Times

  • Preparation :
    1 to 2 hours
  • Cooking :
    10 to 30 minutes

Method

  1. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.
  2. For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.
  3. After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky.
  4. Once the dough is smooth, shape it into a roll about 23cm long and about 2.5cm in diameter, using your hands.
  5. With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm in diameter.
  6. Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.
  7. Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers.
  8. Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top.
  9. Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way.
  10. To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan.
  11. Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes.
  12. For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl.
  13. To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce.