Dinner

Pork and chive potsticker-style dumplings

Steamed or fried, these glorious little pork and chive potsticker-style dumplings deliver a brilliant combo of taste and texture and will be perfect enjoyed with friends or family.
Pork and chive potsticker-style dumplings
6
15M
30M
45M

For a visual, step-by-step guide to making dumplings from scratch, see our prawn and coriander steamed dumplings recipe.

Ingredients

Method

1.Combine the pork mince, spring onion, ginger, garlic, soy, five spice and chives and mix well.
2.Lay out 6 wrappers at a time and place 1 tsp of pork mixture in each centre.
3.Brush the rim of a wrapper with water then fold one side over to enclose the filling, shaping into a semi-circle and flattening the base.
4.Press the edges together and then crimp with a fork, leaving a decorative pattern. Transfer to a lightly floured tray and repeat with remaining mixture.
5.The potstickers can now be cooked, or covered and chilled to cook later that day, or frozen for up to 1 month.
6.Cook in batches. Heat 2 Tbsp sesame oil in large pan and sear dumplings on flattened side until golden. Shake or swirl pan to prevent sticking. (Don’t turn over dumplings; they should remain on the flat side for the entire cooking process.)
7.Add the hot water to the pan; take care as this will make the oil spit.
8.Cover with a lid and allow to steam for about 3-4 minutes then remove lid and let any remaining water evaporate.
9.Add a touch more oil if needed, and shake the pan to loosen the dumplings then cook until bases are golden again. Repeat from Step 6 with the next batch until all the potstickers are cooked.
  • This triple cooking method – fry, steam, fry – gives you the best finished texture: a super-crispy base and a soft, plump top.
Note

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