Ah! the humble pot sticker! I first fell in love with these tasty Asian treats when I visited Beijing. Then I moved to London and dumplings became a permanent fixture in my foodie world. As Chinese supermarkets are now not within a reasonable distance to my house in Perth, I was fed up of waiting not-so patiently for my next fix at Wagamamas so I decided to learn to make them myself.
Dumplings do take time, love and practice to make. You don’t need a lot of equipment to make these either. When I started making dumplings, I used a rolling pin, cookie cutter and steamed in a saucepan. Over time of regularly making these and working on other projects, I have invested in a pasta machine, dumpling press and bamboo steamer which does cut down preparation time.
Skill level: Takes some practice
Makes 18 x 5″ dumplings
500g pork mince
3 spring onions, finely chopped
150g cabbage, finely chopped
1 tsp chilli flakes
1½ tsp minced garlic
½ tsp minced ginger
2tbsp dark soy sauce
1 tbsp white wine vinegar
salt & pepper to taste
1 tbsp chives
320g plain flour
175ml warm water
- In a pot, combine your mince, onions, cabbage, chilli, garlic, ginger, soy sauce & white wine vinegar and cook on a low/medium heat for 40 minutes. Stir occasionally until combined. Season with salt & pepper to taste. Once cooked, set aside to cool.
- Whilst your filling is cooking, it’s time to start cracking on with the dumpling dough! Combine your warm water, flour, chives and pinch of salt into a mixing bowl and combine. For this, I mix by hand, rotating the shaggy dough with my fingers in a claw-like shape. As the dough comes together, knead the mixture on a clean, floured countertop for a few minutes until it is smooth. Shape the dough into a bowl and let the dough rest for 20 minutes in a lightly oiled bowl under a clean, damp tea towel.
- Once rested, cut the dough into 16 equal pieces. When rolling your dough, you can either use a rolling pin or pasta maker. Roll your dough until it is about 2mm thick.
- Use a 5″ round cookie cutter to produce your dumpling discs. Ensuring to combine, knead and roll your scrap dough to produce more dumplings. You want to make sure the dough is slightly thicker in the middle in the middle in comparison to the sides. I do this by rotating my dough and using my rolling pin over the edges.
- Place 1 tbsp of mixture into the centre of each dumpling, dip your finger in water and run it around the edge of the dumpling circle before either folding by hand or using your dumpling press. If you are pleating by hand, press the edges of the circle so you have a semi circle. Start in the middle of the dumpling, gently pinching and twisting the edges ever so slightly to create a pleat, working you way down each side.
- Repeat until all the dough and dumpling mixture is finished.
- When using a bamboo steamer, either line your teirs with cabbage leaves or greaseproof paper and place in your dumplings. It’s ok for them to touch but ensure they are not crowded or stacked on top of each other. Steam for 12-15 minutes or until the the dough is starting to turn translucent.
8. Enjoy on their own with a dipping sauce (I used dark soy sauce, honey, chilli flakes & sesame seeds) or serve with egg fried rice.