Homemade pork pot stickers

BITSOFCAREY
32 servings Prep: 20 mins, Cooking: 20 mins
Rate this recipe
Simple to prepare and seriously good!

By Food24 October 08 2015
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Ingredients (20)

32 dumpling skins
water
FILLING:
250 g pork mince
2 spring onions — finely chopped
1 garlic — large cloves, crushed
2 tsp fresh ginger — finely grated
1 tsp sambal oelek
60 ml fresh coriander — finely chopped
15 ml soy sauce
15 ml ponzu
15 ml hoisin sauce
2.5 ml sesame oil
Dipping sauce:
125 ml soy sauce
30 ml ponzu
45 ml hoisin sauce
1 garlic — cloves, crushed
2.5 ml sambal oelek
oil — for shalow frying
TO SERVE:
spring onions
fresh coriander
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Method:

Combine all the filling ingredients together until well combined.

Lay the dumpling skins out onto a dry surface, spoon about half a teaspoon of mixture in the centre of each skin.

Brush the exposed parts of the skins lightly with water, fold each one over to make half moon shapes and pinch the ends closed.

Fill a large heavy based frying pan with half a cm of cooking oil. Heat. Use one as a tester to make sure it is hot enough.

Over moderate heat, place a few pot stickers in the pan and fry until crispy and golden on each side – turning once (about 1 minute a side). Do the same with the rest of the pot stickers. Add a bit more oil if needed.

Now arrange all the pot stickers back into the frying pan. Cover. Switch the heat off and allow the filling to cook through for no more than 2 minutes.

Combine dipping sauce ingredients together, serve immediately with dipping sauce.

Variations:
Replace pork with beef or chicken mince.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.

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