Pork and Garlic Chive Pot Sticker Dumplings

Making beautiful looking dumplings is an art that obviously has passed us by. Luckily they don’t need to look great in order to taste fantastic.
When you make these, it’s a whole bunch of fun to do it with some friends around the kitchen bench and a bottle of wine.

Ingredients

• 6 cups plain flour
• 2 cups water
• ¼ cup oil (plus more for cooking)
• 500g Edible Forest pork mince
• 1 egg
• 7 cups garlic chives chives, chopped finely
• 3 tablespoons sesame oil
• ¼ cup soy sauce
• ½ tsp salt (or to taste)

Method

1. Put the flour into a mixing bowl. Slowly add the water to the
flour, mixing constantly, then knead into a smooth dough. This should take about 10 minutes. Cover with a damp cloth and let it rest for one hour.

2. While the dough is resting, make the filling. Add the oil to a small pot over medium high heat. Heat the oil for about 7 minutes and
allow it to cool. This process of heating the oil brings out a nuttier flavor in the filling.

3. When the oil has cooled, put the pork mince in a large bowl with the egg, chives, sesame oil, soy sauce, salt and cooled oil. Mix all ingredients together well.

4. Now it’s time to build the dumplings. Divide the dough into manageable pieces and roll each piece into a rope. Cut them into small
pieces, roughly the size of the end of your thumb.

5. Roll the pieces out into circles, and add about 1½ teaspoons of filling to the center

6. Fold the circle in half and press the edges together. Or find a video on youTube that shows you how to fold dumplings – didn’t help us but fun to watch!

7. Put oil in a large frying pan a few millimetres deep over a medium heat. Place the dumplings about a centimeter apart in the oil and fry until the bottoms start to brown just slightly. Add a cupful of hot water to the frying pan and cover with a lid that seals well. Turn the heat down to low and steam for 10 minutes.

8. Remove the lid and turn the heat back up to medium. Boil off all the water and fry the dumplings some more until they are nice and crisp underneath.

9. Serve immediately with Annette’s Sweet Chili Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

This blog is kept spam free by WP-SpamFree.

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑