Pork & cabbage potstickers

Name: Pork & cabbage potstickers
Total time: 50 min
Yield: 30
Cuisine: chinese
Ingredients: groundnut oil or vegetable oil; 30 gyoza wrappers (roughly 10cm); cornflour for dusting; 1 tablespoon sesame seeds; 2 spring onions; 150 g Chinese cabbage; 250 g higher-welfare lean pork mince; 1 tablespoon sesame oil; 1 tablespoon rice wine or dry sherry; 2 tablespoons low-salt soy sauce; 5 cm piece of ginger; 4 cloves of garlic; 2 tablespoons rice wine vinegar; 4 tablespoons low-salt soy sauce; 1 teaspoon chilli oil

With toasted sesame seeds & dipping sauce

Dairy-freedf

“Deliciously moreish Chinese-style dumplings with a silky soy dipping sauce. ”

Makes 30

Cooks In50 minutes

DifficultyNot too tricky

Pork Dinner Party Chinese Sides Starters

Nutrition per serving

Calories 44 2%
Fat 1.2g 2%
Saturates 0.3g 2%
Sugars 0.4g 0%
Salt 0.4g 7%
Protein 2.7g 5%
Carbs 5.3g 2%
Fibre 0.4g -

Of an adult's reference intake

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Ingredients

groundnut oil , or vegetable oil
30 gyoza wrappers , (roughly 10cm)
cornflour , for dusting
1 tablespoon sesame seeds
FILLING
2 spring onions
150 g Chinese cabbage
250 g higher-welfare lean pork mince
1 tablespoon sesame oil
1 tablespoon rice wine , or dry sherry
2 tablespoons low-salt soy sauce
5 cm piece of ginger
4 cloves of garlic
DIPPING SAUCE
2 tablespoons rice wine vinegar
4 tablespoons low-salt soy sauce
1 teaspoon chilli oil

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Method

Trim and finely slice the spring onions, remove and discard the tatty outer cabbage leaves, then shred very finely. Place in a bowl with the pork, sesame oil, rice wine or sherry and soy sauce.
Peel and finely grate in the ginger and garlic, season with a good pinch of white pepper, then mix well to combine. To check the seasoning, pinch off a little of the mixture and fry over a medium heat with a splash of oil. Taste and season again, if needed.
To make the potstickers, lay the gyoza wrappers on a clean work surface and cover with a damp tea towel to stop them from drying out. Lightly dust a tray with cornflour and place a small bowl of water alongside it.
Place 1 teaspoon of the filling onto the middle of a wrapper, brush the edges with a little water, then fold the wrapper in half over the filling into a half moon shape. Pinch and pleat the edges to seal, then place bottom-side down onto the flour-dusted tray. Repeat with the remaining ingredients – you should end up with 30 in total.
Heat a good splash of oil in a large non-stick frying pan over a high heat, then add the potstickers, bottom-side down, in a single layer (you’ll need to do this in batches). Reduce the heat to medium and fry for 2 minutes, or until the undersides are golden.
Pour 1cm of water into the pan, bring to the boil, then cover and reduce to a medium-low heat. Simmer for 6 to 8 minutes, or until the liquid has almost evaporated (if it reduces too quickly, top up with a splash more water halfway through).
Remove the lid and fry for a further minute, or until the undersides are crisp. Meanwhile, toast the sesame seeds in a small frying pan over a medium heat.
Combine the dipping sauce ingredients, then serve with the potstickers and toasted seeds scattered on top.