PORK POT STICKERS
My boys and I are great dumpling fans, always ordering at the local Chinese restaurant but we love home cooked best!
These are our favourites. A tasty pork filling wrapped in a thin pastry case, fried until their bottoms are crisp and brown and then steamed to cook through. It’s so satisfying dipping them in a delicious sauce and crunching into them. Make plenty, they always go!
WRAPPERS
Gow gee wrappers, also known as gyoza wrappers, are a type of thin, round wrapper used in Japanese and Chinese cuisine to make dumplings. They are made from wheat flour and water and are similar in appearance to wonton wrappers, but slightly thicker and more durable.
Gow gee wrappers are available in most Asian grocery stores and come in various sizes, ranging from small to large. They can be used fresh or frozen, and are typically stored in the refrigerator or freezer until ready to use. When cooking with gow gee wrappers, they are usually steamed, pan-fried, or boiled, depending on the recipe.
I buy my Gow gee wrappers from Woolies or Harris Farm. I always have a pack in the freezer …. they are popular at my place!
Getting the crispy bottoms
To keep potstickers crispy, it’s important to properly cook them and to handle them carefully during and after cooking. Here are some tips:
- Don’t overcrowd the pan: When pan-frying potstickers, make sure to leave enough space between each dumpling so that they have room to crisp up. Overcrowding the pan can cause the potstickers to steam instead of fry, which can result in a soft, soggy texture.
- Use high heat: Heat the pan to high heat before adding the oil and potstickers. This will help to create a crispy, golden crust on the bottom of the dumplings, but watch them, pick them up and check their bottoms are not burning!
- Use a suitable oil for cooking at high heat: peanut oil, vegetable oil, grapeseed oil.
- Add water carefully: When adding water to the pan to steam the potstickers, make sure to add just enough to cover the bottom of the pan. Too much water can cause the potstickers to steam instead of fry. Be careful too, the pan will sizzle when the water is added! I usually add a half cup of water.
- Let them rest: After cooking, let the potstickers rest for a few minutes before serving. This will allow any excess moisture to evaporate and help the crust to stay crispy.
- Crispy bottom up: Serve with bottoms up so they don’t become saggy.
- Serve immediately: Potstickers are best served hot and fresh. If you need to keep them warm before serving, place them in a warm oven or cover them with a damp paper towel to prevent them from drying out.
Storage
If you have leftover potstickers, you can store them in the refrigerator or freezer to enjoy later.
- Refrigeration: If you plan to eat the leftover potstickers within a day or two, you can store them in an airtight container in the refrigerator. Make sure the potstickers are cooled to room temperature before placing them in the container to prevent condensation from forming, which can make them soggy. Potstickers can be reheated in a pan with a small amount of water or in the microwave.
- Freezing: To freeze potstickers, place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the potstickers to a freezer-safe container or resealable freezer bag, and label with the date. Potstickers can be frozen for up to 2-3 months. To cook frozen potstickers, steam them for 8-10 minutes or until heated through, or pan-fry them in a little oil until crispy. You can also freeze them uncooked. To cook, defrost and follow the steps in the recipe.
It’s important to note that while potstickers can be stored and reheated, their texture may change slightly after being refrigerated or frozen. Freshly made potstickers will have the best texture and flavour, so it’s best to eat them as soon as possible after cooking.
Watch me make them
Pork Pot Stickers
Equipment
- TM5 or TM6
- Frying pan with lid
Ingredients
- 4 spring onions each chopped into 4 pieces
- 3 cm piece fresh ginger peeled and cut in 2
- 1 clove garlic peeled
- 1/2 long red chilli cut in 2
- 4 dried shitake mushrooms
- 2 coriander roots well washed
- 200 grams minced pork
- 200 grams Chinese cabbage cut into chunks
- 1 tbsp dark soy sauce
- 1 tsp chicken stock powder
- 1 tbsp Chinese cooking wine
- 1 tsp sesame oil
- 1/4 tsp ground white pepper
- salt to taste
Instructions
- Cover mushrooms in boiling water and set aside to re hydrate for 15 mins. Squeeze out water, cut each into four and add to Thermomix bowl.
- Place spring onions, ginger, garlic, chilli and coriander root into Thermomix bowl with the mushrooms and chop 5 seconds/speed 8. Repeat if needed, you are looking for finely chopped ingredients.
- Add remaining ingredients and mix 10 secs/speed 8. Transfer to another bowl.
- Place heaped teaspoons of the mix in the center of a gow gee wrapper. Run a wet finder around the edge and fold together and seal, making sure there are no air pockets.
- Heat a large fry pan. Add 2 tbsp vegetable oil. Add potstickers and brown their bottoms, (this will take a few minutes, keep an eye on them!), you don't want to burn them!
- Add 1/2 cup water, and cover pan with a lid. Steam for approx 7 mins then remove the lid and let any residue water evaporate. Cook for a minute longer to re crisp up the bottoms
- Serve bottom side up with a dipping sauce (see notes below)