Darryn's Dim Sum Pot Stickers

Servings 80 pot stickers

Ingredients

500 g pork mince or mince of choice Beef and pork work well together
65 g celery finely chopped
50 g spring onion finely chopped
3 large garlic cloves minced
10 g flat leaf parsley or coriander finely chopped
4 cm ginger grated or 2 tsps
1 birds eye chilli finely chopped
30 ml soy sauce
10 ml sesame oil
80 dumpling skins 2 packs frozen from China Town Supermarket
8 tbls sesame oil for frying

Dipping Sauce

per serving per person this will be enough dipping sauce for 8-10 pot stickers per person
1 tsp fermented soy beans
2 tsp soy sauce
3 tsp hengshun vinegar
sprinkle with chopped chives or spring onions

Instructions

Add the mince to a bowl
500 g pork mince or mince of choice
Prepared all the ingredients
65 g celery finely chopped, 50 g spring onion finely chopped, 3 large garlic cloves minced, 10 g flat leaf parsley or coriander finely chopped, 4 cm ginger grated or 2 tsps, 1 birds eye chilli finely chopped
Once they are chopped, minced or grated as per instructions, add to them to mince along with the soy and sesame oil and mix well together
30 ml soy sauce, 10 ml sesame oil
Lay the dumpling skins on a clean work surface.
80 dumpling skins
Fill each skin with a little more than a teaspoon of filling and dab water around the edges of the skins
fold in half to create a half-moon crescent pinching the edges as you go to ensure the filling stays neatly tucked inside the pocket.
crimp or fold or pleat the edges -see photos. There are so many ways to fold dim sum, find what works best for you and go with it.
Freeze until needed or proceed to fry and steam.

Fry and Steam

Place a large pan on high heat. Drizzle 2 Tbs of sesame oil over base. Once heated add 16 - 20 pot stickers to the pan. Leave enough space around them. Fry for 2-3 minutes until golden on the base. turn on their sides and repeat the process. Now add about 80ml water to the pan, immediately cover with a lid and cook until all the water has steamed the pot stickers and evaporated. Should take about 1 minute. Serve with dipping sauce and chop sticks
8 tbls sesame oil for frying

Dipping Sauce

Place all the ingredients in individual dipping bowls and serve on a small plate or bamboo basket together with chopsticks
1 tsp fermented soy beans, 2 tsp soy sauce, 3 tsp hengshun vinegar, sprinkle with chopped chives or spring onions

Notes

I buy the dumpling skins at the Chinese Supermarket's frozen food section at China Town Beacon Bay. There are about 4o skins per pack. I use 1 pack and make mini meatballs with the leftover filling. This filling is enough for 80 pot stickers. 6 -8 will serve one person as a starter.

Tip

You must chop the vegetables with a knife. Don't be tempted to use a blender fitted with a blade attachment. You don't get the right texture or consistency. It releases too much water from the vegetables and becomes mushy. Trust me, Darryn already tried it to speed up the process. It was not the result we were looking for.

You can also add the water at the beginning of the cooking process and steam them first and then fry the pot sticker after all the water has evaporated. This could be a way to precook the pot stickers in advance before guests arrive, if you don't want to be all hot and sweaty when they are there. It all depends on the type of friends you have and whether you can keep focussed while everyone around you is chatting and drinking

Course: Light Meal, Lunch, Starter

Cuisine: Cantonese, Chinese