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pot stickers
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Pork & cabbage potstickers

With toasted sesame seeds & dipping sauce

pot stickers
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50 mins
Not Too Tricky

makes 30

About the recipe

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


nutrition per serving

4
4

Calories

1
.
2
g

Fat

0
.
3
g

Saturates

0
.
4
g

Sugars

0
.
4
g

Salt

2
.
7
g

Protein

5
.
3
g

Carbs

0
.
4
g

Fibre

of an adult’s reference intake


Ingredients

groundnut or vegetable oil

30 gyoza wrappers (roughly 10cm)

cornflour, for dusting

1 tablespoon sesame seeds

FILLING

2 spring onions

150g Chinese cabbage

250g higher-welfare lean pork mince

1 tablespoon sesame oil

1 tablespoon rice wine or dry sherry

2 tablespoons low-salt soy sauce

5cm piece of ginger

4 cloves of garlic

DIPPING SAUCE

2 tablespoons rice wine vinegar

4 tablespoons low-salt soy sauce

1 teaspoon chilli oil

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. Combine the dipping sauce ingredients, then serve with the potstickers and toasted seeds scattered on top.

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