There's something particularly meditative about sitting down and folding dumplings, which is exactly the type of past time that we're all currently looking for right now. The filling for these potstickers is very simple, including pork, cabbage and garlic chives. Getting the folding right can take some practise and mine is certainly not authentic, but if you're struggling, folding them into half moons will work well too!
Ingredients:
300g wombok, thinly sliced
20g dried shitake mushrooms, soaked in warm water for one hour.
300g pork mince
2 tsp tapioca/corn/potato starch
1/4C stock/water
4 spring onions, finely chop white ends
20g ginger, minced
3 garlic cloves, minced
2 tbsp garlic chives, finely chopped
2 tsp Chinese cooking wine
1 tbsp sesame oil
2 tbsp soy sauce
1 tsp white pepper
1 tsp sugar
Dumpling wrappers
2 tbsp corn flour
Method:
Sprinkle 1 tsp salt onto wombok and leave for 10 minutes, before squeezing out the liquid.
Squeeze the liquid out of the mushrooms and finely chop.
Place pork, tapioca powder and stock into bowl and stir the together for a minute, until it becomes a paste.
Add in the cabbage, mushrooms, spring onion, ginger, garlic, garlic chives, cooking wine, sesame oil, soy, white pepper and sugar.
Leave to rest filling in fridge for half an hour.
To assemble the dumplings, hold the wrapper in your hand, place 1 heaped teaspoon of filling inside. Dip your finger in water to wet the outside of the wrapper. Fold the wrapper in half and seal the edges by pinching together or if you can, pleat the edges shut.
To cook the dumplings, heat a neutral flavoured oil in a pan and place dumplings down. Cook for 1 minute.
While you're waiting, whisk corn flour with 1/3C water.
Pour in the flour mixture into the pan and place lid on and steam for 8 minutes.
Take lid off and continue cooking until the dumplings are nice and golden on the bottom, around 2 minutes.
Carefully loosen and flip onto plate.
Serve with Chinese black vinegar, topped with the green parts of the spring onion.
