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Pork Potsticker Dumplings

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The quest for the best dumplings in Melbourne began once I found out my favorite place in Springvale shut down. Whilst Camy Shanghai is good, it all depends on what day you go. Some days it can be great, some days not so great.
And well Bob's Kitchen is pretty good, I am still on the look out for the best dumplings. My friend Elspeth has suggested a place in Box Hill I still have to check out, but on Friday night I had a go at making my own.

My delicious dumplings, not as pretty looking at Donna Hay's but I don't mind!

Donna Hay had a recipe for "Potstickers" that looked pretty good. I made an alteration by adding a touch of sesame oil since I love the stuff. I substituted the choy sum, for my favorite vegetable, broccoli, and I served the dumplings with black vinegar instead of soy sauce. I must have this vinegar when eating dumplings, I find soy sauce too salty, and I am slowly showing my friends they way of the vinegar.

I possibly added too much stock when cooking these and they were a bit soupy than the pretty picture in Donna's book, but my goodness they were so tasty! I couldn't believe how good they were. Sure I didn't make the skins myself, but wow, the filling packed a punch. Lovely and gingery and full of flavour. I was a bit greedy and made double the quantity, so I had the rest for Sunday dinner.

Pork Potsticker Dumplings
An adaption from Donna Hay

240g pork mince
1 tablespoon hoisin sauce
2 teaspoons finely grated ginger
2 green onions, finely sliced
a small splash, sesame oil
12 round wonton wrappers
2 teaspoons vegetable oil
1/2 cup (125ml) chicken stock
1 floret of broccoli chopped or 350g of choy sum
soy sauce or black vinegar, to serve

1. Combine the mince, hoisin sauce, ginger and sesame oil and onion.

2. Place spoonfuls of the mixture on each wonton. Brush edges with water, fold in half and press to seal.

3. Heat a non-stick frying pan over medium-high heat. Add oil and dumplings and cook for 2 minutes or until bases are well browned. Add stock and broccoli or choy sum to the pan and cover with a tight-fitting lid. Cook for 6-8 minutes without lifting the lid.

4. To serve, sprinkle vegetables and dumplings with soy or vinegar.

Serves 2.

Voila! Bon App├ętit!

12 comments:

looks awful. I would throw that in the trash

Anonymous,
Thanks for not having the balls to leave your name. You are gutless.
If you want to insult someone, at least have the decency to do it to someone that might deserve it.

*snort* lame anonymous. looks amazing shellie, i've never cooked dumplings like that before (i normally steam them, then pan fry or just eat) so will give it a go soon! yum!

Hi Briony =)
Thanks, you should try them, they are super easy! Mine are a little soggy cos I used too much stock but that meant I had soup! yum!
x

Well done! I've been toying with the idea of making some potstickers since seeing all the ones that the Daring Cooks churned out a couple of months ago.

Mmmmmm reminds me that I'm doing dim sum on Sunday, yay!

Hi Conor,

Yeah I need to give the Daring Bakers' recipe a go. I just wanted an easy one for the end of the week meal =)

oh yummmm I wanna go dim sum! hehe
x

Potstickers! Gyoza! Dumplings! Don't really know what else they are called but I love every single variation. Mmmmm......

I'm like you and prefer black (or red) vinegar with my dumplings. It adds another dimension than just the saltiness from soy sauce!

I've never thought to add chicken stock to my dumplings as I thought it would make them too wet (unless you are trying to make xiao long bao). Does the chicken stock help make it more moist?

They look very easy to make :) I might try this recipe!

Hi Trisha,
Always good to know another dumpling lover!
x

Hi Rilsta,
Oh yeah, vinegar is surely were it is at! Try the chicken stock next time!
x

Hi Esz,
Super easy to make! good luck!
x

I too love dumplings with black vinegar! It's the real way to eat dumplings! Thanks for sharing the recipe :)

Hi clekitty,
I'm glad there is another dumpling lover in this world!
x

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