Chicken & pork pot-sticker dumpling
Cooking Time 30-60 minutes
Number of Ingredients 0-5
The perfect summer dish, cook these delightful pot-sticker dumplings for friends – but be prepared for a chopstick fight.
From fluffy, cloud-like buns to crunchy wontons, Chinese dumplings come in all sizes, shapes, textures and flavours. This recipe is for pot-stickers – these are thin parcels that are both steamed and fried giving them a smooth, silky texture with a crisp base.
It’s fun making these with your friend or partner, simply serve them as a delicious starter with generous helping of ice-cold white wine and good company.
- Begin by making the dough – place the flour into a large bowl and gradually stir in the hot water, mixing all the time with a fork until the water is incorporated. Add more water if the mixture seems dry.
- Knead it with your hands for about 8-9 minutes on a clean surface until it’s smooth. Dust the dough with a little flour if it’s sticky.
- Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.
- Combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.
- Take the dough out of the bowl and knead it again for about five minutes once it’s rested, dusting with a little flour if it is sticky. When the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands.
- Slice the roll into 18 equal-sized pieces. Roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round circular skins about 9cm/3½in in diameter.
- Arrange them 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.
- Place about two teaspoons of filling in the centre of each skin and moisten the edges with water. Fold the dough in half and pinch together with your fingers.
- Pleat around the edge, pinching with your fingers to seal firmly.
- Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way.
- 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.
- 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
- Combine all the dipping sauce ingredients together in a small bowl.
- To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce.