Pork Pot Stickers - Chinese Dumplings

Ingredients

• For the Pastry:
• 190g plain flour
• 85ml water
• .
• For the Filling:
• 500g minced pork
• 1 bunch of spring onions
• 6 garlic cloves
• 3 banana shallots
• 2tbsp oyster sauce
• 2tbsp light soy sauce
• 2tbsp white pepper
• 2tbsp sesame oil
• 2tbsp cornflour
• .
• For the Dipping Sauce:
• 1inch ginger
• 0.5tbsp black vinegar
• 1tbsp light soy sauce
• 1tbsp sesame oil
• To Cook:
• 1tsp cornflour
• 1tbsp cold water

Instructions

1. For the pastry: Mix all the ingredients together to form a dough. Knead for 5 mins then rest in the fridge for at least 15 mins.
2. To make the filling: Mix all the ingredients together until all are well combined. Place to one side ready to fill the dumplings.
3. Making the dumplings: Roll the pastry as thin as you can, don’t worry if it is a little thick you will get better and better the more you do it. Cut the pastry into circles and dust with a little flour and stack the discs up ready to fill. Remember, if you don’t have time to make the pastry, you can always buy some readymade gyoza wrappers from the Chinese supermarket!
4. Place about a teaspoon of filling into the centre of the disc, then fold the disc in half and pinch the centre of the fold.
5. Next do two pleats to the left and two pleats to the right. Make sure you pinch the dough together otherwise the dumpling won’t stick together and burst in the pan. If you are struggling with the dumpling sticking try using a little water to help.
6. To cook the dumplings, place a little oil in a saute or chef's pan. When hot, place the dumplings in the pan, flattest side down. Fry these until the bottom becomes nice and brown.
7. Once brown, add a couple of teaspoons of a cornflour and water mixture then quickly put the lid on. Let the pan steam for a few minutes, then check the dumplings are cooked.
8. Arrange the dumplings on a plate and serve with the dipping sauce.