MUNCH RATING: 5/5
A while ago I tried to make potstickers completely from scratch using my Gran’s recipe for the dough. I added too much water and it was a bit of a disaster, so this time I cheated and used ready-made gyoza wrappers that I bought from a Chinese supermarket. So these dumplings were actually very quick and easy to make, especially when I had Steve to help me.
For the filling I adapted a Ken Hom recipe and I made the mistake of substituting Chinese leaves for bamboo shoots as they contributed a funny smell which wasn’t too pleasant! But other than that they tasted really good!
I have another recipe for the filling which uses beef mince, so I’ll try that next time. I will also have another try at making the dough from scratch!
- Makes: 22-25 dumplings
- 22-25 gyoza wrappers
- a little water for sealing the dumplings
- 1 Tablespoon oil for cooking the dumplings
- 60ml water for cooking the dumplings
FOR THE FILLING:
- 250g minced pork
- 1 teaspoon ginger, finely grated
- 1 clove garlic, finely grated
- ½ Tablespoon Shaoshing rice wine
- ½ Tablespoon dark soy sauce
- ½ Tablespoon light soy sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 spring onions, finely chopped
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- Put all the filling ingredients into a bowl and mix together well. Allow to marinate in the fridge for 1 hour.
To make the dumplings:
- Place a large teaspoon of the filling in the centre of each gyoza wrapper and moisten the edges with water.
- Fold over the dough to create a semi-circle and pinch together with your fingers to seal. You can add pleats if you like. Place your completed dumplings onto a lightly floured tray and keep covered whilst you make the rest.
To cook the dumplings (in batches):
- Heat a large lidded frying pan until it is very hot. Add half the oil so that the base of the pan is covered. Place half the dumplings in the pan flat side down, reduce the heat and cook for about 2 minutes or until they are lightly browned.
- Add 30ml of water, cover the pan tightly and simmer gently for 5-7 minutes until most of the liquid has been absorbed.
- Uncover the pan and continue to cook the dumplings for 2 more minutes – the dumplings should look wrinkled. Remove from the pan and keep warm whilst you repeat with the other half of the dumplings.
- The dumplings will keep in the fridge overnight as long as they are tightly covered.