Pork Potstickers

The Dumpling Sisters Cookbook

https://www.cutoutandkeep.net/projects/pork-potstickers • Posted by Orion Books

Guotie, the traditional Chinese phrase for pan-fried dumplings, literally translates to ‘pot stick’, hence the popular name for these dumplings. The combination of a lush, juicy pork filling and crispy golden bottoms is so divine that stopping at one is impossible. Makes 32

You will need

300 g Plain Flour , plus extra for dusting 1 pinch Salt 1 tbsp Vegetable Oil
for the filling
300 g Pork shoulder or pork mince ½ tsp Bicarbonate Of Soda 1 tsp Cornflour 1 ½ tsp Salt 1 tsp Granulated Sugar 1 pinch Ground White Pepper 1 tbsp Shaoxing Rice Wine 1 tsp Dark Soy Sauce 1 tsp Light Soy Sauce 2 tbsp Sesame Oil 200 g Pak Choi , finely chopped 2 Spring Onions , thinly sliced 2 tsp Finely diced Ginger 1 Clove Garlic , finely diced
for the dipping sauce
1 tsp Sesame Oil 2 tbsp Light Soy Sauce 1 tsp Chilli Oil

Project Budget

Time

Difficulty

Description

Guotie, the traditional Chinese phrase for pan-fried dumplings, literally translates to ‘pot stick’, hence the popular name for these dumplings. The combination of a lush, juicy pork filling and crispy golden bottoms is so divine that stopping at one is impossible. Makes 32

Instructions

1. Using a pair of chopsticks or a fork, mix the flour, salt and 200ml boiling water together in a large bowl until you have a rough ball. Be careful, as the dough will be scorching hot. Remove it from the bowl and knead for 10 minutes, or until smooth.

2. Divide the dough into two even pieces then use your thumbs to make a hole in the middle of each piece before stretching them out into bagel shapes with even thickness all the way round. Cover the ‘bagels’ with cling film and leave to rest for 20 minutes.

3. If you are using pork shoulder, cut it into roughly into 1cm cubes. Then use a heavy knife or a cleaver to dhuk it (repeatedly chop) through the pork until it resembles coarse mince. Put the pork into a large bowl. Add the bicarbonate of soda, cornflour, seasonings, rice wine, soy sauces, sesame oil and 3 tablespoons water, then use a pair of chopsticks to vigorously stir in one direction (e.g. clockwise) until all the liquid is absorbed and the pork begins to bind to itself. Mix in the pak choi, spring onions, ginger and garlic.

4. Lightly flour your work surface. Cut one of the rested ‘bagels’ in half so you have two sausages the same size, then roll the sausages quickly, so they are evenly thick along their entire length. Line the two sausages together lengthways and cut them in half in the middle to create four mini sausages. Now line the four sausages lengthways to form a roughly square shape and cut through them three times to form 16 small pieces of dough. Repeat with the other ‘bagel’.