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
  1. 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. 
  2. 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. 
  3. 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.
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