Pork and Vegetable Dumpling (Potstickers)
These hearty, homey dumplings were from northern China where they functioned as main meals, together with noodles. In Dim Sum eating, they are often served on trolleys with hot plates where the server fries up a few beside your table. Before non-stick pans, these do stick to the pot (or wok) when the frying is done.
- 12 oz minced pork
- 6 oz vegetables*
- 1 pkg dumpling pastry
- 1/4 tsp salt
- 1/4 tsp chicken bouillon
- 1/2 tsp sugar
- pinch white pepper
- a few drops sesame oil
- 1/2 tsp cornstarch
- * Use any kind of bok choy (I like Shanghai bok choy because it is easy to clean), or snow pea sprouts, plus a smaller amount of Chinese chives or coriander for additional taste if you wish.
1. Defrost dumpling pastry.
2. Saute or blanch vegetables until just wilted. Drain and coarsely chop. (The reason for pre-cooking the vegetables is that uncooked veggies will shrink inside the dumpling during cooking, and the result will be a loose-fitting, unattractive pouch.)
3. Mix pork with seasonings. Add to chopped vegetables.
4. Put a generous tablespoon of filling onto a sheet of pastry.
5. Make into traditional dumpling, or use a crescent press and make into crescents.
6. Fry dumplings until golden borwn thn turn, add a small amount of water and cover for three minutes to make sure the filling is properly cooked. Remove lid when water has more or less evaporated but do nottouch dumplings. Add a bit of oil and let fry for another minute, toss dumplings around to coat them evenly.
7. A healthy alternative is to steam dumplings in steamers on high for 8 minutes, after water has come to a boil.
8. For dipping, use either Chinese or balsamic vinegar with ginger shreds. Soya and vinegar is good as well.
This recipe is from the book Have Some Dim Sum by Evelyn Chau.