Potsticker dumplings

Making these dumplings has opened my eyes because I always looked at Dim Sum and the like as being little dainties full of flavour – and so they are! But there is another aspect to them.

IMG_0729They make a little go a long way. You can use a small amount of meat and add to it a lot of vegetable matter and loads of flavour to make a really (REALLY) tasty and filling dish.





You need

100 g pork mince

100 g chopped greens – can be Pak Choi or spinach or cabbage or a mixture.

1 tsp finely chopped ginger

50 ml finely chopped spring onions

1/2 tsp salt

1 tbsp soy sauce

1 tsp sesame oil

Then to make the dough

150 g plain flour – chepest you can get will do

125 ml hot water

If you have it, a tbsp sherry is cool, and so is a chopped garlic clove. The main flavour comes from the soy, the onion and the ginger. But you can make these with more or less anything!

Simply chop everything and mix, place in the fridge for an hour.

Add the water to the flour and mix into a dough. Knead for 5 mins and leave to rest for 30 mins.

To assemble

Make a series of 12 balls of dough and roll into 10 cm circles – quite thin. Put a dollop of the mix in the centre, fold over and seal the edges by folding over.

In a hot pan put a couple of tablespoons of oil and then add the parcels. Cook for a couple of minutes and then add about 50 ml water and then cook for 12 minutes, making sure they don’t all dry out – add more wateer if necessary.

You can make a batch and freeze them before cooking if you like!

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