Pork-chinese-dumplings

Chinese pork dumplings with soy dipping sauce

This takeaway appetiser is becoming a hot new food trend in its own right

By , 01 March 2017

(24 votes)

Chinese pork dumplings with soy dipping sauce
  • 1 Hour 30 Mins

  • Serves: 4

Nutritional Info
Each 124g serving contains
  • Energy

    1126KJ

    269KCAL

    13%
  • Fat

    6.4g

    med

    9%
  • Saturates

    1.86g

    low

    10%
  • Sugars

    1.2g

    low

    1%
  • Salt

    1.07g

    med

    18%
of your reference intake.
Typical energy values per 100g: 908kJ/217kcal.
Ingredients
  • 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
Method
  • 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.