Golden fried pot stickers, filled with a savory, sweet, perfectly balanced and fragrant pork and bok choy filling to fill you belly right up with goodness. Easy to make, and it will definitely beat any store bough dumplings because you can fill it up with a ton of filling. Great fun for the kids, friends and family, super easy pork dumplings. We all know and love a good pork dumpling, the soft, tender, juicy meat just releasing flavour as you sink your teeth into it. With a good crispy bottom and a soft delicate top, nothing can beat a good old simple pork dumpling.
150g of Dumpling Skins
250g of Minced Pork
2 Bok Choys
4 Cloves of Garlic
1 Thumb Sized Piece of Ginger
2 Spring Onions
2tb of Shao Xing Wine
1tb of Sesame Seed Oil
2tb of Light Soy Sauce
1tb of Sugar
Start by washing and chopping your bok choy into small little pieces. Add them into a large bowl.
Wash and mince up your spring onions and add them into the bowl with the bok choy.
Add in your lovely mince pork into the large bowl, along with 4 cloves of peeled garlic grated in and about 1 thumb size piece of ginger also peeled and grated in.
Add in 2tb of light soy sauce, 1tb of sesame seed oil, 2tb of shao xing wine and 1tb of sugar. Mix well till everything is well combined.
Grab your dumpling skins and begin to fill them up. You should be able to make about 30-40 dumplings depending on how full you fill them up. Refer to the diagram below for folding instructions.
Once all your dumplings are nicely folded, in a large pan add in some oil and heat up to medium high heat.
Once hot add in your dumplings, laying them as close as possible without them touching. This helps them steam and cook better.
Once the bottom has gotten a nice golden brown add in some water to cover about 1/4 of your dumpling, cover with a lid and let it steam till all the water evaporates.
Serve up and enjoy your freshly home made dumplings.
Enjoy with some extra spring onions sprinkled on top and with a side of chilli oil for dipping.