POT STICKERS PRAWN AND PORK JAPANESE GYOZA DUMPLINGS

These simple but glorious sumptuous little parcels of aromatic flavours are one of my many undoings!  Once I pop the first one in my mouth all sense of decorum leaves my being and I become pot sticker obsessed, I just love love love each parcel of flavour along with the gorgeous soy sauce dip seasoned with sesame oil, wasabi, ginger and chilli.

Prep time 1hr / Cooking time 5 minutes per batch

Ingredients

(Makes 30)

Dim Sum Pastry

300g plain flour

200ml hot water

Pinch of salt

Dim Sum Filling

500g pork mince

300g prawns (not farmed)

2" ginger grated

3 spring onions finely chopped

1 clove garlic grated

1 red chilli finely chopped

 2 x 1 tsp coconut oil

Water

Sea salt and black pepper

Soy Dipping Sauce

Mix all the ingredients together

30ml light soy sauce

20ml dark soy sauce

1/2 tsp mirin

Dash of sesame oil

1 red chilli finely chopped

Pea size of wasabi

Pinch of grated ginger

Equipment

Large bowl, rolling pin, non stick frying pan with a lid, scone cutter.

First make the dim sum pastry, place the flour in a large bowl with the salt and then add the hot water, mix together to form a dough and knead for a couple of minutes until smooth, wrap in baking paper and leave to rest for 30 minutes.

In your frying pan heat the coconut oil and soften the spring onion, garlic, chilli and ginger then add this to the pork mince along with a generous pinch of salt and black pepper and mix in thoroughly.  

Take the dim sum pastry, I like to roll each pastry circle out individual by rolling the dough in to a long sausage approximately 2" in diameter then I cut the sausage into 1" portions, roll these into little balls and roll out each one into a thin circle or you can use the speedy method...

Speedy Method

Roll out as one really thin sheet and using a scone cutter cut out all your circles.

Place a teaspoon of the pork and prawn filling in the centre, don't overfill, wet the edge of one side of the pastry and then fold in half pressing the two edges together you will naturally make a wavy crimp pattern, place on a flour dusted plate until ready to cook.

Heat your large non stick frying pan and add the coconut oil, place the dim sums in the pan and let them brown off on the one side only, then add a 2/3 of a cup of water, place the lid on and steam cook the dim sums for 2-3 minutes serve immediately with the soy dipping sauce.