This recipe is so simple and nutritious. Filled with chickpeas,...Read More
Crispy pan fried dumplings to bring in the Chinese New Year. They can be stuffed with any filling but I love stuffing them with this ginger and spring onion beef mince.
This recipe is a little labor intensive if you decide to make these wrappers at home from scratch. I made the dumpling wrappers from scratch as it is not difficult and you don’t need any fancy ingredients but you do need patience to make it. This recipe worked beautifully in the first go but since then I have tweaked it to ensure that you make a perfect dumpling in the first go itself.
There are two parts to this recipe, the dumpling wrapper and the dumpling filling. To make the wrappers at home I would recommend making the dough in advance as this can be time consuming if you are making it for the first time. It is fairly simple to make but does require some patience to knead the dough until it is soft and smooth. This can take up to 15 mins if you are doing it slowly. I have made this dough recipe in the stand mixer and it works well so you could do the same as well. The filling is pretty straight forward and honestly you can make any filling you prefer.
What ingredients do you need to make this recipe?
Dumpling wrappers –
To make the dumpling wrappers you need all purpose flour and water. The water must be hot, this makes a very soft but firm dough that helps rolling later. This is absolutely essential to make the easiest and quickest dumpling wrappers that can be steamed, pan fried or deep fried. My ingredients and quantities are not traditional but they work like well for any and every home kitchen. It is also fantastic for beginners who want to make this recipe without worrying about expensive ingredients and equipment.
I have made a beef mince filling with mushrooms, scallions, Sichuan pepper, red chili, soya sauce, sesame seed oil and fresh coriander. You can use this same seasoning with chicken mince, pork mince or lamb mince. I have also made vegetarian potstickers with tofu and paneer (can’t take the Indian girl out of me). A little five spice powder adds a world of flavor but if you don’t have any, you can use cinnamon powder, star anise, clove, cardamom and pepper powder.
What equipment do you need?
To make the dough you need a bowl and a fork, you could use chopsticks if you have them and you are used to using them. I rest the dough in a ip lock bag but you could use any plastic bag. To make the filling you need a sauté pan and spatula. I roll dough out with a tiny rolling pin but any rolling pin or even a wine bottle works here. To cook the potstickers I use a shallow frying pan and then cover it with a lid.
How to serve the Potstickers?
You can serve them on their own with a little soya sauce but I like to serve it with this garlic chili sauce that is sweet, spicy, salty and saucy that makes it perfect for dipping.
How long can you store the potstickers?
You can fill the wrappers, shape and freeze them for up to 1 month. This will give you instant potstickers when you are craving them. I love making a huge batch and storing them in the freezer. Once they are cooked, it is best served hot and immediately as their crispy texture won’t last for long.
Now that we have covered the major elements of this recipe, let us get cracking and make some potstickers aka pan fried dumplings. Happy Lunar New Year Ninjas or better yet, 新年快乐 !
- Mixing bowls
- Small sauté pan
- Large frying pan
- Small rolling pin / glass
- 160 gm All purpose flour
- 80 gm Boiling water cool for 3 min
- 1 tbsp Vegetable oil
- 350 gm Beef mince
- 2 tbsp Ginger garlic paste
- 100 gm Mushrooms sliced
- 1 tbsp All spice powder
- 1 tsp Pepper powder
- 1 tsp Chili powder
- 2 Scallions spring onions
- 2 tsp Soya sauce
- 1 tsp Sesame seed oil
- 1 tbsp Lime juice
- 1 tsp brown sugar
- 50 gm Fresh coriander finely chopped
- Salt to taste
Cooking the Potstickers
- 3 pcs Star anise
- 3 Garlic cloves
- 1 pc Cinnamon stick
- 1 stick Lemon grass
- 2 pc Red chili
- 1 tbsp Vegetable oil
- 1/4 cup Water
- 4 Garlic cloves minced
- 1 tbsp Ginger minced
- 1 tsp Chili flakes
- 3 tbsp Soya sauce
- 2 tsp Rice vinegar
- 3 tbsp oil
- 2 tbsp Scallions
- 1 tsp Sesame seeds
- Fry the mince in the vegetable oil until golden and crispy, this should take 6-8 mins on high heat.
- Add all the other ingredients except for the fresh coriander and sesame seed oil and stir around. Cover and cook for 10 mins, staring every now and then to ensure it doesn’t stick to the bottom.
- Season with salt. Add the fresh coriander and sesame seed oil. Stir until combined. Leave to cool. While this cools we can make the wrappers.
Dumpling wrappers -
- To make the wrappers, start by adding the flour into a bowl. Pour in the hot water and stir around.
- Form into a rough ball and knead into a dough until it is smooth. If the dough is too dry add more water, if it is too wet add more flour. But you should have a smooth, tough dough.
- Wrap in a zip lock bag and leave to rest for 15-20 mins. This will relax the dough.
- Divide the dough into half (set one half aside - covered) and roll into a log. Cut the log into 11 pieces and roll each piece into a ball. Cover and leave to rest. Work on the other piece of dough. In total you should have 22 wrappers. While they are resting we can make the dipping sauce.
Dipping sauce -
- In a small bowl add all the ingredients except for the oil. Heat the oil in another small bowl and pour over the ingredients, they will sizzle and crisp up. Stir around and its ready.
- Roll our each ball with a little flour on the kitchen surface. I used a small rolling pin but you can use a small glass or even a wine bottle.
- You want to roll the wrappers into a round shape and ensure it is evenly rolled out. The center can be a little thicker but the edges should be feather thin.
- Keep rolling until all are done and make sure to keep them covered with a damp tea towel, this will prevent it from drying out.
- Add a little filling into the center of a wrapper and using little water dab the edge before sealing the wrapper shut. This will ensure they won’t open while cooking. You can crimp the sides and create decorative patterns or leave them as they are.
- In a frying pan on medium heat, add all the vegetable oil, star anise, garlic cloves, cinnamon, lemon grass, chili and roast for a min.
- Add the potstickers bottom down first and lay them into the pan snugly. If your pan is to small make them in batches. You should hear a good sizzle.
- Once all the potstickers are in the pan, reduce the heat, add a tablespoon of water, cover and steam them for 8 mins. If you have rolled your wrappers thin enough you should be able to cook them within 10-12 mins. If they are thicker then the cooking time will increase.
- Remove the lid and have a look at the doneness of the dumpling. If they are done, increase the heat and let it dry up any excess water that might be there in the pan.
- Serve the potstickers with the dipping sauce while it is still hot.
- Dumpling wrapper recipe adapted from Marions Kitchen.
- You can use any filling to make this recipe.
- The cooking time of the potstickers will vary depending on the thickness of your dumpling wrapper.