Pork and Vegetable Potstickers

 

pork and vegetable potstickers | Thaimeupkitchen.com

Gung Hay Fat Choy! Celebrate Chinese New Year with these babies as a delicious starter.

Potstickers are one of my favourite foods. In fact, if potstickers were their own food group, they would be the foundation of my food pyramid, the tallest bar in the graph, the largest triangle in my pie chart. Hmm pie. But let’s not get off subject here or speak of geometry. Nobody wants that. 

These little crispy/chewy parcels of pork are always a crowd pleaser. Glorious hot, room temperature, or — my personal favourite — left overnight and then annihilated straight out of the fridge.

But Hey Romy, you say. It’s the New Year and we resolved to be good and eat more kale.

I know. You are right and you can put kale in them if it lifts your guilt a bit. Though honestly…do you really want to eat to those weird kale crisps with that dodgy tub of hummus lurking in the shadows?

Was your answer no? Well done. You’re with me. I knew you would be. Now let me take you to a place of dumpling deliciousness.

First we get all the friends together

pork and vegetable potstickers | Thaimeupkitchen.com

Mix it up and have a pork confetti party in a bowl

pork and vegetable potstickers | Thaimeupkitchen.com

Now, roll those sleeves up and place good dollop of pork mixture onto each wrapper and fold into half-moon shapes*. Seal firmly but gently, making sure there are no air pockets. Don’t want any leakage. Nuh uh.

pork and vegetable potstickers | Thaimeupkitchen.com

Now that you have the hang of it, you should be a well-oiled machine!

pork and vegetable potstickers | Thaimeupkitchen.com

Please note: My dad put me to work as a dumpling making machine as soon as my chubby fingers had enough motor skills. I have been doing this a long time, so don’t feel like you have prep more than one at a time as shown in the picture.

Heat some oil in a pan and fry the little ones to golden perfection. Enjoy your reward, keep that kale for another day, and definitely bin that hummus.

pork and vegetable potstickers | Thaimeupkitchen.com

*For the Authenticity Police: I am aware that I do not fold my potstickers in the traditional shape and have listed my reasons for my unorthodox approach below:

  1. I like my potstickers to be extra crispy and therefore fry them on both sides. The half-moon shape creates more surface area for crispy goodness to happen.
  2. This shape takes up less space in the quaint but tiny freezer they have here.
  3. I am lazy. Chill and have a potsticker.

 

Makes about 50 potstickers

Ingredients

For the filling
250g pork mince

45g cabbage, finely chopped or grated
½ a carrot, grated
2cm piece of ginger, grated
1 shallot, finely chopped
50g mushrooms, finely chopped
1 Tbsp coriander stems, finely chopped
3 garlic cloves, minced
1 Bird’s eye chilli, finely minced, optional
3 Tbsp oyster sauce
1Tbsp soy sauce
1 Tsp vinegar, White or Rice
½ Tbsp sesame seed oil
white pepper, a good pinch
½ Tsp sugar

For the dipping sauce
3 Tbsp soy sauce

1 Tbsp rice vinegar
1 Tsp Sriracha sauce, optional
½ Tsp sesame seed oil
Sugar, to taste

For potsticker cooking
3 Tbsp water

1-2 Tbsp vegetable oil

For potsticker assembly
dumpling wrappers, 1 package
water

Method for potstickers
1.    Combine all the pork filling ingredients in a medium bowl. Allow the mixture to stand for at least 5 minutes then fry a small amount in a med-hot pan to check the seasoning. Adjust seasoning as needed.

2.    Once happy with the seasoning, remove the wrappers from the package and cover with a damp cloth to prevent them from drying out.

3.    On a clean surface, separate one wrapper and place a heaped teaspoon of the pork mixture in the centre.

4.    Dampen the wrapper edge with water and fold into a half moon shape, sealing tightly to ensure there are no air gaps. Repeat until all of the filling is gone.

5.    At this point, you can freeze the potstickers for later use by placing them in a single layer on a tray lined with baking parchment. When completely frozen place the potstickers in a freezer bag and they will last up to 3 months.

6.    If you are going to eat them now, add the oil in a large pan and heat to a med-high heat. Place 8-10 potstickers in the pan and fry on one side for about 2 minutes, until a dark golden brown or up to 5 minutes if cooking from frozen. Turn the potstickers over to crisp the other side for a minute, then add the water. Cook uncovered for another minute and all the water has evaporated.

7.    Transfer the potstickers to a platter and serve with dipping sauce.

Method for dipping sauce
1.    Mix all the ingredients in a small bowl.

 

 

 

 

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