Servings: 6
Calories: 485kcal
Ingredients
Potsticker dough
- 600 g plain flour
- 360 ml warm water
- ½ tsp fine sea salt
- Cornflour for dusting
- Potsticker filling
- 500 g minced pork
- 500 g turkey mince
- 3 spring onions finely sliced
- 4 garlic cloves minced
- 2 tbsp ginger paste
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp sambal ikan bilis chilli paste or sambal oelek
- 2 tsp soft brown sugar
- 250 g Chinese leaf cabbage finely chopped
- ½ tsp white pepper
- 1 tbsp cornflour
For cooking
- 3 tbsp sesame oil for frying in batches
- 120 ml water for steaming per pan batch
Chilli soy dipping sauce
- 4 tbsp light soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp crispy chilli oil
- 1 tsp sesame oil
- 1 tsp brown sugar
- 1 tsp spring onion finely sliced
- 1 tsp toasted sesame seeds
Instructions
Make the dumpling dough
- Combine the flour and salt in a large bowl. Slowly add the warm water, mixing with chopsticks or a fork until a shaggy dough forms. Knead for 8–10 minutes, until smooth and elastic. Cover and rest for 30 minutes.
Prepare the cabbage
- Finely chop the Chinese leaf cabbage and sprinkle with a small pinch of salt. Leave for 10 minutes, then squeeze out as much excess water as possible.
Make the filling
- In a large bowl, combine the pork mince, turkey mince, spring onions, garlic, ginger, cabbage, soy sauce, oyster sauce, sesame oil, sambal paste, soft brown sugar, white pepper and cornflour. Mix vigorously until the filling becomes slightly sticky and cohesive.
Roll the wrappers
- Divide the dough into four pieces. Roll each piece into a long rope about 2cm thick, then cut into small pieces of about 10g each. Roll each piece into a thin circle, roughly 8–9cm wide, dusting lightly with cornflour as needed.
Fill the potstickers
- Place 1 tsp filling in the centre of each wrapper. Lightly moisten the edge with water, fold in half and pleat the edges to seal. Place the finished potstickers on a cornflour-dusted tray while you continue shaping the rest.
Cook the potstickers
- Heat a large non-stick frying pan over a medium heat with 1 tbsp sesame oil. Arrange the potstickers flat-side down in the pan and cook for 2–3 minutes, until the bottoms are golden and crisp.
Steam and re-crisp
- Add 120ml water to the pan and immediately cover with a lid. Steam for 5–6 minutes, until the filling is cooked through. Remove the lid and cook for another minute to re-crisp the base.
Make the chilli soy dipping sauce
- Stir together the light soy sauce, rice wine vinegar, crispy chilli oil, sesame oil and brown sugar until the sugar dissolves. Add the sliced spring onion and toasted sesame seeds.
Serve
- Serve the potstickers immediately with the dipping sauce on the side, crispy bottoms facing up if you want to show them off properly.
Notes
- Hey Lolly's Top Tips
- Squeeze the cabbage properly. Too much moisture in the filling makes the potstickers harder to seal and less juicy in the right way.
- Don’t overfill them. A teaspoon looks tiny, but it gives you enough room to pleat and seal without bursting.
- Keep the dough covered while you work so it doesn’t dry out.
- Cook in batches and don’t overcrowd the pan; they need space to crisp before steaming.
- You can freeze uncooked potstickers on a tray, then bag them once solid. Cook from frozen, adding a couple of extra minutes to the steaming stage.
- First few looking wonky is part of the ritual. By the end, your hands usually remember what to do.
Nutrition
Calories: 485kcal
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