Homemade pork pot stickers

Simple to prepare and seriously good!
 
recipe, pork, asian
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Recipe from: 8 October 2015
Preparation time: 20 min
Cooking time: 20 min
 
 

Ingredients

 
  • 32
    dumpling skins
  • a small bowl of water
  • FILLING:
  • 250
    g
    pork mince
  • 2
    spring onions, finely chopped
  • 1
    fat garlic clove, crushed
  • 2
    tsp
    finely grated ginger
  • 1
    tsp
    or more sambal oelek or chopped red chillies
  • 60
    ml
    finely chopped coriander
  • 15
    ml
    soy sauce
  • 15
    ml
    ponzu (citrus seasoning sauce)
  • 15
    ml
    hoisin sauce
  • 2.5
    ml
    sesame oil
  • DIPPING SAUCE:
  • 125
    ml
    soy sauce
  • 30
    ml
    ponzu
  • 45
    ml
    hoisin sauce
  • 1
    garlic clove, crushed
  • 2.5
    ml
    sambal oelek (chopped red chillies)
  • Cooking oil for shallow frying
  • TO SERVE:
  • Finely sliced spring onions
  • Fresh coriander leaves
Servings: Change Serving
 
 

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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Read more on: recipe  |  pork  |  asian
 

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