Wow these were delicious. I have always been a little scared of fiddly recipes but this wasn’t as bad as I thought it would be. I adapted Donna Hays recipe as I know she likes to keep things as simple as she can. My crimping wasn’t perfect but that didn’t matter at all, as long as there are no gaps so water gets in they are fine. I had a go at a thai dipping sauce which worked a treat and I also serves them with kecap manis which is my favourite asian sauce. The pot stickers themselves were full of flavour and well balanced. The top of the dumpling was nice and tender and the yummy crispy bottoms were amazing.
Ingredients (makes 16)
- 16 wonton wrappers
- 2 tbsp of oil for frying
For the filling
- 500g pork mince
- 5 spring onions chopped
- 1 fennel bulb, grated (squeeze out water once grated)
- 2 garlic cloves, minced
- inch piece of ginger, minced
- small bunch of coriander, finely chopped
- 1 tablespoon kecap manis
- 1 tablespoon sweet chilli sauce
- ½ tsp five spice powder
- oil for frying
- 12 won ton wrappers
- juice of 2 limes
- 1 tablespoon palm or brown sugar
- 1 teaspoon fish sauce
- 1 large red chilli, seeds removed and finely chopped
- 2 spring onions, sliced
- To make the dipping sauce, place the lime juice, sugar, fish sauce, spring onion and chilli in a bowl and stir until the sugar dissolves. Set aside.
- Place all of the filling ingredients into a bowl and mix with your hands well.
- Place a tbsp of the pork mixture in the centre of each wrapper. Brush the edges with water, fold to enclose and pinch the edges to seal.
- Heat up a non-stick skillet over medium-high heat and add 2 tbsp groundnut oil. Add the dumpling one at a time, placing the sealed edges up in a winding circle pattern. Fry the dumplings for 1-2 minutes, until they are golden or light brown at the bottom.
- Add 1/4 inch depth of water into the skillet and cover it immediately with its lid and lower the heat to medium. Let the water bubble away until it’s dry, for about 6-8 minutes. After the water is gone, remove the lid and fry for another 1-2 minutes until the bottoms are brown and crisp. Transfer the dumplings to a serving plate and serve immediately with the dipping sauce and kecap manis.