Makes approx. 45
Prep time | 20 minutes
Cooking time | 30 minutes + standing time
• Pork Pot Stickers | combine cabbage and salt and mix well. Stand for 30 minutes and rise well in cold water and squeeze out excess moisture with your hands. Drain in a colander….
• ¼ wombok (Chinese cabbage), finely shredded
• 1 teaspoon salt
• 300g good quality pork mince
• 1 cm knob ginger, finely grated
• 1 small clove garlic, minced
• 2 shallots (spring onions), finely sliced
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• 2 x 300g packet round gow gee wrappers
• 100mls peanut or vegetable oil
1. Combine cabbage and salt and mix well. Stand for 30 minutes and rise well in cold water and squeeze out excess moisture with your hands. Drain in a colander.
2. Place pork, ginger, garlic, green onion, soy, Shaoxing wine and sesame oil in a bowl and mix well. The pork will change texture and become more like a paste. Stir through the drained cabbage.
3. Wet the edge of a wrapper with a little water. Place 1 heaped teaspoon of filling in centre and fold wrapper in half. Using your thumb and index finger, pleat the edges together to seal. Alternatively, press well with a fork.
4. Place onto a tray lined with baking paper and a little flour. Place them with the pleated or sealed edge going across the top and gently push down on them so they have a solid base. Arrange in a single layer so they do not stick together. Cover and refrigerate. Continue with remaining filling and wrappers.
5. Preheat oven 150°C
6. Heat 1 tablespoon peanut oil in a large non-stick frying pan over medium-high heat. Add 6-8 dumplings in a single layer. Cook for 1-2 minutes or until brown underneath.
7. Carefully add 1/2 cup boiling water, then cover partially with a lid and cook for a further 4-5 minutes or until water has evaporated and dumplings are crisp underneath.
8. Remove to a large baking tray and cover with foil. Keep warm in preheated oven. Repeat with remaining oil and dumplings.
9. Serve with dumpling sauce.