Donna Hay’s Delectable Pot Stickers

Donna Hay’s Delectable Pot Stickers

DHM_MAST_C55Whether you want to indulge guests with an amazing appetizer or try something different for dinner, these juicy and flavoursome five-star pork dumplings will well and truly hit the spot!

pork and mushroom pot stickers

⅓ cup (80ml) vegetable oil
100g shiitake mushrooms, finely chopped
1 clove garlic, crushed
200g pork mince
1 green onion (scallion), finely chopped
1 x 1cm-piece (5g) fresh ginger, peeled and finely grated
2 teaspoons soy sauce
2 teaspoons oyster sauce
1 teaspoon sea salt flakes
½ teaspoon cracked black pepper
½ teaspoon dried chilli flakes
1 eggwhite
30 gow gee wrappers
rice flour, for dusting
Chinese black vinegar and chilli sauce (optional), to serve

Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Add the mushroom and garlic and cook for 3–4 minutes or until lightly golden. Place in a large bowl and leave to cool slightly. Add the pork, green onion, ginger, soy sauce, oyster sauce, salt, pepper, chilli flakes and eggwhite and mix well to combine. Place the gow gee wrappers on a clean benchtop dusted with rice flour and brush the edges with water. Place 1 teaspoonful of the mixture into the centre of each wrapper. Fold the edges of the wrappers over and press together to seal. Divide the remaining oil between 2 large non-stick frying pans over medium heat. Add ½ cup water to each pan and add the dumplings. Cover the pans with tight-fitting lids and cook for 5 minutes. Remove the lids and cook for a further 2–3 minutes or until the water has evaporated and the dumplings are golden on one side. Serve with the vinegar and chilli sauce. Makes 30.

Looking for more recipe inspiration? Browse Domayne’s favourite sweet and savoury recipes on the Flavour section of the blog.


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