Cooking a Chinese feast? Make sure to include this classic Chinese starter: dumplings or potstickers. This Chinese Dumplings recipe is very easy to follow and makes authentic Chinese potstickers that are also freezer friendly!
- 450g raw prawns, peeled and deveined
- 1.75kg minced beef
- 1 tablespoon minced fresh root ginger
- 1 shallot, minced
- 1 bunch spring onions, chopped
- 3 leaves Chinese cabbage, chopped
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- salt and white pepper to taste
- 1 pinch sugar
- 280g round dumpling (gyoza/potsticker) wrappers
- 3 tablespoons vegetable oil
- 4 tablespoons water
- Finely grind the prawns (use a food processor if you have one). Put aside. Finely grind the minced beef (or pork if you prefer). Mix the minced beef and prawns with the sugar, salt, pepper, sesame oil, soy sauce, cabbage, spring onions, shallot and ginger.
- Put a teaspoon of the filling in the centre of a wrapper. Dampen the edges of the wrapper with a wet finger. Fold the dough into a half-moon shape, enclosing the filling (leaving no room for extra air). Make sure to tightly seal the edges together. For a more traditional look, fold several small pleats in the top half of the wrapper.
- Get a large non-stick frying pan with a lid. Heat the oil over medium heat. Put the dumplings in the pan, flat sides down. Make sure not to crowd the pan, otherwise the dumplings will not brown properly. Fry until the bottom of the dumplings is golden brown (1 or 2 min).
- Turn the dumplings over, and pour the water over them. Cover the pan with a lid. The dumplings now have to steam until the water has nearly evaporated and the dumplings have begun to fry again (5 to 7 min).
- Take the lid off the pan, and let the dumplings cook until all the water is gone (2 to 3 min).
Order your Chinese Dumplings via Chinese-Takeaway.com
Share this Chinese Dumpling Recipe with your friends