Pot sticker dumplings (Jiaozi)

MAKING THE DOUGH WRAPPINGS

185 g plain flour

110 ml boiling water

1 tsp oil

Sieve the flour into a mixing bowl and add the water whilst mixing with a fork/hand. Once all water is added, fold into a ball and knead for 5 minutes on a hard surface until slightly elastic consistency (‘play dough’ consistency) – you may need more/ less water to get it correct. Once consistency is reached, roll out the pastry to roughly 1-2mm thick. Use a 70mm diameter circular cutter to cut out many dumpling wrappers as possible.

INGREDIENTS FOR THE FILLING

300 g pork mince

½ bunch of coriander

3 spring onions

1 thumb print size piece of ginger

1 clove garlic

5 Chinese mushrooms (optional)

INGREDIENTS FOR THE MARINADE

2 tsp sesame oil

pinches salt to taste

2 tbsp light soy sauce

¼ tsp sugar

HOW TO MAKE

Finely chop all filling ingredients and mix with marinade. Place 1 tsp of the filling in the centre of
each circle of dough.

Fold the bottom centre over the filling to form a semi- circle and pinch the top tight.

Pinch the two corners of the semi-circle together leaving two symmetrical ‘Mickey Mouse ear’ shapes between your centre fold and the corner folds.

Now pinch/fold the ‘ears’ in towards you to make four layered folds. Tidy up to create a ‘half-moon’ shape and arrange on a plate.

Fill the rice cooker inner bowl with warm water to level 2, add the dumplings to the steam basket in a single layer and and press the ’STEAM’ function. Set the time to 30 minutes so the pork is cooked.

Heat 2 tbsp vegetable oil in a frying pan then add dumplings base down. Turn heat down to medium and fry until base is golden brown.

Consider serving with dipping sauce to really enhance the flavours of the jiaozi.

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Pot sticker dumplings (Jiaozi)