Chinese Dumplings – Pork (pot stickers)

Ingredients

• 5-6 shiitake mushrooms
• 1 + 1/2 cup’s Chinese cabbage
• 1/2 teaspoon of salt
• 250g pork mince
• 1/4 garlic chives
• 2 tsp light soy sauce
• 1 1/2 Chinese wine ( half and half sake and mirin as substitute)
• 1/2 tsp sesame oil
• 1/4 tea spoon white pepper
• 1 garlic clove
• Pre-made dumpling wrappers
• Water
• Oil

Method

1. Rehydrated mushrooms as needed per packet then Chop
2. Place cabbage in bowl with salt toss and set aside for 15 minutes
3. Place cabbage mushrooms and remaining filling ingredients in a bowl. Mix with hands until well combined.
4. Peel one rapper off and place on the palm of your hand dip your fingers in the water and run it along half the edge of the rapper
5. Place one heaped teaspoon of filling in the centre, fold the wrapper over, then pleat
6. Finish, so the dumpling is curved slightly
7. Place on tray cover with cling wrap or wet tea towel. Repeat for remaining dumplings.
8. Cooking : make sure your pen has a lid that fits
9. Heat 2 teaspoons of oil in a nonstick pan over medium high heat. add dumplings
10. When the base is golden, add half a cup of water into the pan
11. I immediately clamp the lid on and leave for seven minutes
12. Remove lid most of the water should be evaporated by now
13. Remove dumplings from pan and transfer to serving plate and repeat with remaining dump
14. Serve with dipping source of choice (dark and light soy sauce)

Product used in recipe

• Obento - Cooking Sake
• Obento - Mirin Seasoning
• Lee Kum Kee - Premium Dark Soy Sauce
• Lee Kum Kee - Premium Soy Sauce