Potsticker Dumplings
17 ingredients
6 steps
Ingredients
- 5.5 oz ground pork
- 5.5 oz ground chicken
- 2 tsp ginger, grated
- 1 tbsp cilantro, chopped
- 1 clove garlic, finely chopped
- 1 None shallot, finely sliced
- 3 None shiitake mushrooms (caps only), finely chopped
- 1 oz water chestnuts, chopped
- 1 tsp seasame oil
- 1 tbsp soy sauce
- 28 None gow gee wrappers
- 2 tbsp vegetable oil
- None None Dipping Sauce
- 3 tbsp light soy sauce
- 1/2 tbsp balsamic vinegar
- 1 tsp sesame oil
- 1 None red chili, finely sliced
Directions
-
1Place the pork, chicken, ginger, cilantro, garlic, shallot, mushrooms, water chestnuts, sesame oil and soy sauce into a bowl, mixing well to combine.
-
2Lay a gow gee wrapper on a clean work surface and place a heaped teaspoon of mixture into the center. Brush the rim with a little water and bring the edges together to form a semicircle, pinching the middle to seal. Then bring the opposite edges together and pinch to seal.
-
3Repeat with the remaining wrappers, covering the dumplings with a damp cloth as you go.
-
4Heat 1 tbsp vegetable oil in a large frying pan over medium heat. Add half the dumplings and fry for 1 min, or until crisp and golden. Add 1/2 cup water, cover with tight-fitting lid and steam dumplings for 3-4 mins. Repeat with remaining dumplings.
-
5To make the dipping sauce, combine the soy sauce, vinegar, sesame oil and chili.
-
6Serve the dumplings with the dipping sauce on the side.
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