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.
© DONNA HAY GROUP
