Chinese pork dumplings with soy dipping sauce
- 150g strong white flour, plus extra for dusting
- 250g Butcher’s Selection Lean Pork Mince (Typically Less Than 5% Fat)
- 2cm piece ginger, finely chopped
- 1 clove garlic, crushed
- 2 spring onions, finely chopped
- 1tsp sesame oil
- 2tsp oyster sauce
- 1tsp Chinese five-spice powder
- 1 red chilli, finely chopped
- 2tbsp reduced salt soy sauce
- 2tsp rapeseed oil
In a large bowl, mix the flour with about 100ml boiling water until it forms a soft dough. Roll the dough into a ball, cover with clingfilm and leave to rest for 1 hr.
Meanwhile, mix together the pork mince, half the ginger, garlic, spring onions, sesame oil, oyster sauce, five-spice powder and half the chilli.
Mix the remaining ginger and chilli with the soy to make a dipping sauce. Set aside to let the flavours infuse.
Roll the dough out to 2mm thick, then cut out circles with a 9cm cookie cutter. Repeat until all the dough is used. Cover the circles with clingfilm until you’re ready to use them so they don’t dry out.
Hold a dough circle in your palm and fill with 1tsp of the pork mixture. Use a little water on your fingertip to wet around the edge, then fold up the sides of the dough around the filling until the dumpling looks like a little flat-bottomed, pasty.
Crimp the curved edge with your thumb and finger to seal. Set aside on a plate, lightly dusted with flour.
Heat a little of the rapeseed oil in a large frying pan with a lid. Working in batches, arrange the pot stickers in the pan, leaving space between them, then fry for 2-3 mins over a medium-high heat until the bottoms are golden-brown.
Shake the pan and add 100ml boiling water, cover with the lid and steam for 2 mins, then remove the lid and keep on the heat for a further 2 mins until the middle is cooked through.
Serve the pot stickers immediately, with the dipping sauce.