POT STICKERS
by Neil Clifton
I have been lucky enough to visit Asia several times. The food that is always top of my wanted list is dumplings or pot stickers. There are a variety of fillings, I like shredded beef, preferably from beef ribs, but chicken, pork and prawns are all popular.
INGREDIENTS
Filling:
500g cooked shredded beef.
2" Ginger.
4 Garlic cloves.
4 spring onions.
2 tbs light soy sauce.
1 tsp dark soy sauce.
1 tsp sesame oil .
Dough:
285g plain flour
160ml warm water
1 tsp salt.
Sauce:
1cup soy sauce
3⁄4 cup rice wine vinegar
1 1⁄4 cups water
4 tablespoons dark brown sugar
2 medium scallions, minced
4 teaspoons minced garlic cloves
2 tablespoons toasted sesame oil
2 teaspoons hot red pepper flakes
METHOD
1. Combine all of the ingredients for the filling and place in the fridge for minimum 1 hr.
2. To make the dough combine the flour and salt.
3. Slowly add the warm water to the flour and knead until it forms a spring round ball. Set aside for 1 hour.
4. Roll out the dough until it is about 2mm thick and then cut with a cookie cutter.
5. Take the dough in your prominent hand and moisten the diameter with water.
6. Place 1.5 tsp of mix into the centre of the dough and crimp together.
7. Set a colander above a simmering pan of water and lay pierced baking paper into the colander.
8. Add the pot stickers and steam for 15 minutes.
9. While steaming, combine the ingredients for the sauce in a separate bowl.
10. Finish off the pot stickers bygently frying them in oil, in a pan - be careful they are tender and may stick - hence the name pot stickers.
HINTS & TRICKS
It is great to make a couple of different fillings - you can then freeze them after the steaming stage.
