Pork & Mushroom Potstickers with Shiso Vinegar and Light Soy Sauce Dip

Tue, 7 November 2017

Recipe Makes 36 dumplings.

INGREDIENTS:

·    1 pound ground mince pork

·    1 chopped fine Scallions 

·    6 shiitake mushrooms, diced

·    1 clove garlic, pressed

·    2 green onions, thinly sliced

·    1 tablespoon freshly grated ginger

·    2 teaspoons sesame oil

·    1 teaspoon ChanChan street sauce, to taste

·    1/4 teaspoon white pepper

·    36 dumpling wrappers

·    2 tablespoons Donegal rapeseed oil 

·    Shiso vinegar or rice vinegar & Soy sauce, for serving

 

DIRECTIONS:

• In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Street sauce and white pepper.

 

• To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

 

• Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes and then add a drop of water and put lid on leave on low heat until water evaporates and steams the top of the dumpling.

 

• Serve immediately with soy sauce, if desired.