← Nouns Cooking · Chinese

Ingredients

• 4 dried shiitake mushrooms, soaked until soft, finely chopped
• 200 g Napa (Chinese) cabbage, finely chopped
• ½ tsp salt, for the cabbage
• 300 g fatty pork mince
• 30 g Garlic chives, finely chopped
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp Toasted sesame oil
• ¼ tsp White pepper
• 1 tsp Ginger, finely grated
• 1 clove Garlic, minced
• 30 round dumpling wrappers
• 2 tbsp vegetable oil, for frying
• 120 ml water, per batch
• 2 tbsp Chinese black vinegar
• 1 tbsp Soy sauce
• 1 tsp Chilli oil (optional)

Method

1. Mix the cabbage with the salt and leave for 10 min, then squeeze out as much liquid as you can with your hands.
2. In a bowl, mix the pork with the soy sauce, wine, sesame oil, white pepper, ginger and garlic, stirring in one direction for 1 minute until sticky. Fold in the cabbage, mushrooms and garlic chives.
3. Put a heaped teaspoon of filling in the centre of a wrapper, wet the edge with water, fold in half and pleat one side to seal into a crescent. Set on a floured tray and repeat.
4. Heat 1 tbsp oil in a large non-stick frying pan with a lid over medium-high heat. Arrange about 15 dumplings flat side down and fry for 2 min, until the bottoms are golden.
5. Pour in 120 ml water (it will splutter), cover straight away and steam for 6–7 min, until the water has almost gone and the filling is cooked through.
6. Uncover and fry for 1–2 min more until the water has evaporated and the bottoms are crisp again. Repeat with the rest, and serve with the vinegar, soy and chilli oil mixed for dipping.

Tips

• Freeze uncooked potstickers on a tray, then bag them; cook from frozen, adding 2 minutes of steaming.
• Cut one open to check: the pork should be fully cooked with no pink.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Made With Lau