I was all ready to post this recipe last Wednesday, with a little spiel about how I wasn’t going to be posting for a week or so because Iain and I were off to Russia. RUSSIA! We were so excited. We were going to spend 3 days in Moscow, 3 days in St Petersburg, then head over to Helsinki in Finland for a day, followed by 2 days in Tallinn in Estonia.
Something kept me from posting it on Wednesday and I’m glad it did, because I’d have a red face now if I did. We had to cancel our trip 😦 Iain broke his wrist cycling home a week and a half ago. When he was in A & E, they told him he’d be fine to travel, but he went to see the doctor again on Thursday who said that he absolutely must be back at the hospital on Tuesday to reassess whether he needs surgery or can just keep the cast. Iain begged and pleaded with the doctor to let him go on holiday, but ultimately his health is more important than our trip.
Luckily, we both have travel insurance, so we should be covered for most of the expenses, and at the end of the day, it’s only money. Hopefully, we can reschedule the trip for later in the year.
So instead of leaving on a jet plane, we had a quiet weekend moping around feeling sorry for ourselves and not being in Russia. And we ate ourselves some dumplings. Because they’re so good. So good that they cheered me up just a little bit.
Dumplings/gyozas/potstickers, whatever you want to call them, they are freaking amazing! I’ve made them 4 times now, and I still can’t get over how tasty they are. Even the time that I over-steamed them, they were still pretty scrumptious. They’re a bit fiddly to prepare, but once they’re cooking, they’re ready within 15 minutes.
Business in the front, party in the back – have you ever heard this description of a mullet? I feel like it’s the perfect description for these dumplings as well. Steamed (business) on top, crispy (party) on the bottom! What more could you want? The opposing chewy and crispy textures marry so well and the flavours are just perfect. No need to go to yum cha or a Chinese restaurant for your dumplings anymore, you can stay home and make your own instead.
This recipe makes enough filling for about 26-28 dumplings, so feel free to get a larger pack of dumpling wrappers if available. My local Asian supermarket only stocks a 24 pack of dumpling wrappers, hence the serving size. You’ll also need a frying pan with a lid to steam the dumplings. If you don’t have a frying pan with a lid (like me) you can make a cartouche out of greaseproof paper instead (instructions below).
Pork and Mushroom Pan-Fried Dumplings
Prep Time: 30 minutes
Cooking Time: 15 minutes
250g pork mince
50g mushrooms, finely chopped
1 bunch pak choy, stems removed, finely chopped
2 cloves garlic, minced
1 tbsp cornflour
1 tbsp dark soy sauce
24 pack round dumpling wrappers (not yellow egg wonton wrappers)
Water, to seal wrappers
2 tbsp vegetable oil, for pan-frying
½ cup water, for steaming
Soy sauce, to serve
Sriracha sauce, to serve
- In a large bowl, combine pork mince, mushrooms, pak choy, garlic, cornflour and soy sauce.
- On your workspace, have your mince mixture, a small bowl of water and dumpling wrappers ready, as well as a plate or dish for the prepared dumplings.
- Take one dumpling wrapper and add one teaspoon of mince mixture to the centre. Dip your finger in the bowl of water and moisten the rim of the wrapper. Fold in half to bring the two sides together, then pleat and pinch firmly to seal. Set onto your plate and repeat with remaining wrappers.
- Heat oil in a large frying pan with a lid over high heat. If you don’t have a frying pan with a lid, see below instructions on making a cartouche. Add dumplings to frying pan, ensuring they aren’t touching each other (you may need to do it over a couple of batches), and pan-fry, uncovered, for 3 minutes. Turn heat down to low, and cover pan with the lid or cartouche. Lift lid or cartouche slightly and pour in water. Be extremely careful of spitting oil. Steam for 10 minutes, until water has evaporated. Try not to remove the lid or cartouche during steaming. Remove from pan and serve with soy and Sriracha dipping sauces.
To make a cartouche: Measure a square of greaseproof paper that completely covers your frying pan. Fold it in half diagonally, then fold it twice more diagonally. Put the tip of the paper in the centre of your frying pan. Cut around the paper where it reaches the edge of your frying pan. Unfold and cover frying pan.
Recipe adapted from kellyyyllek