Pork and Chive POtstickers

Dairy Free

Makes: 50 Dumplings

Ingredients:

Dumpling Wrappers

180g Pork, minced

1/2 tsp Baking Soda

3/4 tsp Corn Flour

1 1/2 tsp Salt

3/4 tsp Sugar

1/2 tsp ground Black Pepper

1 1/2 tbsp Water, cold

3/4 tbsp Rice Wine

1 1/2 tbsp Soy Sauce

1 1/2 tbsp Sesame Oil

3/4 Bok Choy, large, finely chopped

1 1/2 tbsp Chives, finely chopped

1 1/2 tsp fresh Ginger, minced

1 1/2 tbsp Spring Onion, finely chopped

3 Garlic cloves, peeled and finely chopped

Instructions:

  1. In a bowl add minced pork and all the ingredients up to sesame oil. Stir together until all the liquid is absorbed and it starts binding together.

  2. Add in the bok choy, chives, ginger, spring onion and garlic and mix well until combined.

  3. When ready to cook place a heaped teaspoon of filling into the centre of the wrapper and rub water around the edges of the wrapper. Add pleats and make sure no filling is on the edges.

  4. Heat oil in a large frying pan and fry the dumplings, flat side down for about 2-3 minutes, or until golden on the bottom.

  5. Once golden on the bottom, turn the dumpling over and add water and immediately cover with a lid. Let the dumplings cook and steam for about 10 minutes. If you notice that all the water has evaporated, then add a little bit more.

  6. After about 10 minutes and all the water has evaporated, open the lid and continue cooking for about 1 minute, then carefully take them out of the pan and serve.