12 dumpling wrappers
75g beef mince
½ small bunch of coriander, finely chopped
1 spring onion, finely chopped
1 small red chilli, deseeded & finely chopped
1 small clove of garlic, finely minced
½ teaspoon grated ginger
½ teaspoon corn flour
A small pinch each of salt and pepper for seasoning
Non-flavoured oil for pan frying
¼ cup of water
Soy sauce for dipping
Celebrate Chinese New Year in style and impress your friends by making your very own homemade Potstickers! These simple and delicious dumplings are enjoyed all over Asia and Beverly Yu will take you through two foolproof methods for 'crimping' your dumplings.
Mix the beef, coriander, spring onion, chilli, garlic, ginger and cornflour together in a bowl. Season with salt and pepper and add a drop of water to bind. Place ½ tablespoon filling onto each wrapper and seal by wetting ½ circle of the wrappers. Fold as shown in the video. Heat a small amount of oil in a wok and add the dumplings, arranging them like the petals of a flower. This should be done on the boiling plate of your AGA.
Fry the dumplings until the bottoms are light brown colour. Pour over a big splash of cold water and cover immediately with a close fitting lid or tray to steam the upper part of the dumplings. When you can no longer hear the popping and sizzling of the potstickers, remove the lid and let any further moisture evaporate. Invert a small plate over the potstickers and tip them out carefully so as to keep the shape of the petals. Serve piping hot with soy sauce or your dipping sauce of choice.
If you like this recipe, you may also like Buckwheat Blinis With Creme Fraiche and Smoked Salmon