Pork Pot Stickers
Tasty dumplings, pan fried and then steamed resulting in yummy crispy bottoms!
Print
Pin
Servings: 30 dumplings
Equipment
- TM5 or TM6
- Frying pan with lid
Ingredients
- 4 spring onions each chopped into 4 pieces
- 3 cm piece fresh ginger peeled and cut in 2
- 1 clove garlic peeled
- ½ long red chilli cut in 2
- 4 dried shitake mushrooms
- 2 coriander roots well washed
- 200 grams minced pork
- 200 grams Chinese cabbage cut into chunks
- 1 tbsp dark soy sauce
- 1 tsp chicken stock powder
- 1 tbsp Chinese cooking wine
- 1 tsp sesame oil
- ¼ tsp ground white pepper
- salt to taste
Instructions
- Cover mushrooms in boiling water and set aside to re hydrate for 15 mins. Squeeze out water, cut each into four and add to Thermomix bowl.
- Place spring onions, ginger, garlic, chilli and coriander root into Thermomix bowl with the mushrooms and chop 5 seconds/speed 8. Repeat if needed, you are looking for finely chopped ingredients.
- Add remaining ingredients and mix 10 secs/speed 8. Transfer to another bowl.
- Place heaped teaspoons of the mix in the center of a gow gee wrapper. Run a wet finder around the edge and fold together and seal, making sure there are no air pockets.
- Heat a large fry pan. Add 2 tbsp vegetable oil. Add potstickers and brown their bottoms, (this will take a few minutes, keep an eye on them!), you don't want to burn them!
- Add 1 cup water, and cover pan with a lid. Steam for approx 7 mins then remove the lid and let any residue water evaporate. Cook for a minute longer to re crisp up the bottoms
- Serve bottom side up with a dipping sauce (see notes below)
Notes
For dipping sauce mix together:
1 tsp chilli oil, 2 tsp sesame oil, 2 tbsp rice wine vinegar, 3 tbsp light soy sauce, 1 tsp brown sugar.
Add some thinly sliced chilli and chopped fresh coriander.
This sauce will last approx 4 days in the fridge and is perfect for dipping!