Potstickers / Chinese Dumplings Recipe
- 140g champagne valley Stonemill-Cake Flour
- 125ml Hot Water
- Place the flour into a large bowl stainless steel bowl and pour the hot water gradually while stirring with a spoon until the water is incorporated.
- Place this mix on clean, slightly floured work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth.
- Beware not to add to much flour to your hands and surface area or you will need to add more water.
- Put the dough back in the bowl, cover it with cling film completely and let it rest for about 20 minutes.
- Now prepare the filling.
- Once rested. Place the mix on a slightly flour dusted surface and Roll the dough into a snake and cut off pieces -15g each.
- Make a ball and roll into round circle shapes. This will stretch out.
- Cover with a damp cloth if working slowly as you would not want this to dry out.
- 80g Chicken Mince from Breast
- 40g Chicken Mince from Thighs (or finely chopped to add texture)
- 1 tsp Chopped Garlic
- 1 tsp Chopped Ginger
- Small Handful Chopped Coriander
- 1 tbsp. light Soy Sauce
- ½ tbsp. Dark Soy Sauce
- Pinch White Pepper ground
- 1 tsp white Sugar
- 1 tsp Sesame Oil
- 1 Green Chilli deseeded and Finely Chopped
- 1 tbsp Chicken Stock
- 1 tsp Rice Wine Vinegar
- Place all the filling ingredients into a bowl and stir well.
- I like to test the seasoning by cooking a teaspoon of the mix in a hot pan.
- Add more Salt, Pepper or Herbs as per your taste preference
- Once the filling is prepared and the dough is rolled out into equal 15g flat pieces.
- Place 1 tbsp of filling into the middle of each piece. Brush the ends with a drops of water
- Using your fingers, pinch the sides together into a half moon shape. Enclosing it completely.
- You want to use the wet edges to secure the filling inside quite firmly.
- 1 tbsp. SUNFOIL Sunflower Oil
- ¼ cup of Water
- To cook, heat a non-stick pan on medium to high heat. Add the Oil and once warmed, Add the dumplings on the flat side down. Do not turn them.
- Reduce the heat and this process is to get the bottoms golden brown.
- Add the water and cover the pan with the lid. This process is to steam the dumplings. The steaming process should take 10 minutes.
- Remove the lid and continue cooking until all the water evaporates and the Dumplings…. Start sticking to the Pot.
- You now have Potstickers.
- 4 tbsp Soy Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tsp Siracha (IS A HOT SAUCE OR CHILLI SAUCE TYPICALLY SERVED WITH VIETNAMESE AND THAI FOOD.)
- Stir all sauce ingredients together, serve in a bowl next to the Pot stickers for Dipping. Be careful not to bite into it too early as the mixture inside stays warm for a long time.
- Tip: If it’s too hot to hold, it’s too hot to eat!