Pork and chive dumplings

Babiche Martens

The easiest way to cook pot stickers is to boil them but frying is worth the effort. Hot and steaming, be careful not to burn yourself as you bite them. Once you have mastered making these there’s no turning back, simply choose your favourite filling and away you go. Get little fingers at home to help, it’s a fun family meal to make together and a thrifty dish to serve to a crowd.

Ingredients

300 g	Pork mince (Main)
2 cups	Chinese cabbage, finely chopped (Main)
1 bunch	Chives, chopped (or ½ cup) (Main)
1 Tbsp	Ginger, grated
1 tsp	Sesame oil
2 tsp	Soy sauce
1 pinch	Chilli flakes
½ tsp	Salt
25	Dumpling wrappers (Main)

For the sauce

¼ cup	Light soy sauce
1 Tbsp	Rice vinegar
1 tsp	Ginger, grated
1 Tbsp	Chilli sauce

For the cooking

2 Tbsp	Flavourless oil
2 Tbsp	Water
1 sprinkle	Chopped chives, extra, to serve

Directions

1. Combine the mince, cabbage, chives, ginger, sesame oil, soy, chilli flakes and salt in a bowl.
2. Get a little bowl of water ready for wetting the edges of the pastry. With your fingers, dampen around the edges of a dumpling wrapper. Place a large teaspoon of filling in the middle. Bring the edges together, pressing them firmly. Place on a tray lined with baking paper, leaving a space between each so they don't stick together. Continue until the mixture has gone. If not cooking immediately, cover and refrigerate.
3. For the sauce: In a small bowl combine the soy, vinegar, ginger and chilli sauce.
4. When ready to cook the dumplings, heat the oil in a large frying pan. Add half the dumplings (or whatever fits comfortably), frying until golden. Add the water, cover and steam the dumplings for 4 minutes to cook through. It's always a good idea to test one.
5. Serve warm with the dipping sauce and sprinkle over a few chives.

More of Angela's fast food recipes

• Garlic tofu stir-fry
• Chicken noodle broth