Pot Sticker Pork And Coriander Dumplings With Dipping Sauce Recipes

PORK AND CORIANDER POT STICKER DUMPLINGS

Steps:

• Prepare the pan
• Prepare the meat
• Cook
• Rest

POT STICKER PORK AND CORIANDER DUMPLINGS WITH DIPPING SAUCE

Steps:

• For the dipping sauce, place the lime juice, sugar and fish sauce and chilli in a bowl and stir until the sugar dissolves. Set aside.
• To make the dumplings, place the mince, onions, ketjap manis, sweet chilli sauce, ginger, coriander and eggwhite in a bowl and mix until combined.
• Place a heaped teaspoon of the pork mixture in the centre of each wrapper. Brush the edges with waterm fold to enclose the filling and pinch the edges to seal. Repeat until all the wrappers have been used.
• Cook the dumplings in a large saucepan of boiling water for 2-3 min or until cooked through. Drain on absorbent paper.
• Heat a non-stick frying pan over high heat. Add the ol and cook the dumplings for 1 min each side or until golden. Serve with dipping sauce.

POTSTICKERS

Steps:

• Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
• Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
• Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.

PORK POT STICKERS W/ GINGER DIPPING SAUCE

Steps:

• Mix all ingredients together, by hand, in a large bowl.
• Fill wonton wrappers with approximately 1-1 1/2 teaspoons filling.
• Fold Wonton over the filling making a half moon shape Press edges and moisten with a little water for better adhering.
• Saute in Peanut oil on medium heat till bottoms are golden.
• Add enough chicken broth to barely cover wontons.
• Cover and simmer approximately 8 minutes.
• Serve immediately with some dipping sauce.
• I have given you measurements but I usually just wing it like this: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion.