Pork and Chive Dumplings
On a whim I decided to make chinese dumplings/potstickers. Its something I had being craving for a while and as with most things I crave I ended up in the kitchen attempting to make them. The great thing about these is that once you have made the filling you can relax in front of the TV or pop on some music and get to forming the dumplings. I stuck to the traditional pork and chinese chive filling but to be honest I wasnt 100% happy with the taste. The pork flavour was a bit funky and a little linear even though there is garlic chives, sesame oil, soy sauce, and garlic. If I was to make these again i’d add some ginger and maybe a little chilli to give a bit of heat and spice.
Makes 30 Dumplings
500g Pork Mince
1 Bunch Garlic Chives
3 Garlic Cloves
1 Tblsp Cornflour
Soy sauce + Sesame Oil
2 Tblsp Rice Wine
Salt and Pepper
1 Pack Dumpling Wrappers
1. Add all the ingredients together in a large bowl and mix well (For the Soy sauce and Sesame oil I just eyeballed it).
2. Fill a small bowl with water and get your dumpling wrappers ready.
3. Add about a tablespoon of filling to a wrapper, moisten the edge with water and fold over. Pinch the middle together to seal and then crimp the edges to form the dumpling (my mind works visually so I thought I would do a video of the process)
4. For seared dumplings heat a pan or wok with a little oil and sear until the bottoms are brown and crispy. Add 2 Tblsp water and cover the pan until the water has evaporated, and repeat once.
I was going to make a dipping sauce but in the end was feeling a bit lazy so just served them with some sriracha and sweet chilli sauce. You could of course steam them but I prefer the texture of the crunch.
