Pork and Chinese Cabbage Pot-sticker Dumplings
Home-made dumplings are one of life's great joys. And in theory, they're fun to make too. So why aren't we all making them all the time then? Because they're fiddly and annoying, that's why. We keep meaning to put them on the menu outside Chinese New Year but then feel defeated by the task.
Anyway, the filling is pretty simple - it's just a mix of minced pork and shredded Chinese cabbage, flavoured with ginger, soy, sesame oil and rice wine. It's the stuffing and crimping bit that takes time, patience and neatness.
We dust them in a little flour so they don't stick, then dish them up in packs of 12, they also come with a tangy and lovely dipping sauce to finish it all off.
|PER 100G (RAW)||PER AVG. DUMPLING|
PLEASE NOTE: this prodcut contains raw pork and must be fully cooked before consumption.
This is a frozen product. Cook straight from frozen. If the dumplings have stuck together, drop them on a counter and they should come apart.
For best results, heat a non-stick frying pan with a light coating of oil and place the frozen dumplings on their sides in the pan. Fry for a little, till they have a nice golden colour on one side, then throw in enough water to come a quarter of the way up the dumplings and cover with a lid. Continue to steam for at least 10 minutes, or until the dumplings are completely cooked through. Take off the lid, and fry the dumplings over a high heat for a few more minutes so that all the water is evaporated, and the dumplings crisp up a little.
You can also steam the dumplings in a bamboo steamer for 15 minutes - line the steamer with baking paper, with some holes poked through.
Allow to rest for a couple of minutes before serving with dipping sauce - they're juicy and scalding hot otherwise.