Pot Stickers | Book of Elsa

This recipe takes time, effort and dedication: I won't apologise for it! Whenever I make these pots stickers it is because I WANT to spend time in the kitchen losing myself and relaxing; also these make for a fantastic group exercise. 

Ingredients for the dough: 

300g Plain Flour

200ml hot water

pinch of salt

Method for the dough:

I use a stand alone mixer but a bowl and wooden spoon works well too. 

Put the flour and hot water in a mixer fitted with a dough hook, add the salt and knead for 10 minutes until the dough is smooth and bouncy. Cover with cling and rest for 20 minutes. 

If your using a bowl and wooden spoon: bring the flour, salt and hot water together until it almost gathers into a clump then turn out onto a lightly floured surface and knead by hand for 10 minutes. Don't be tempted to add more flour. The dough will come good I promise.  

For the filling your going to need:

250G MINCE PORK <I use half a 500g packet and freeze the rest>

150g raw prawns, minced

1/2 TSP BAKING powder

1 TSP CORN FLOUR

1/2 TSP SALT

1 TSP SUGAR

PINCH OF WHITE PEPPER

1 TBSP COLD WATER

1 TBSP SHAOXING RICE WINE, OR any wine really

1 TSP DARK SOY SAUCE

1 TBSP SESAME OIL

50G chives, FINELY CHOPPED

50g water chestnuts, finally chopped

2 TSP GINGER, grated

2 CLOVE GARLIC, grated

Make a slate using the cornflour, baking powder, salt, sugar, white pepper and water, add to the pork and prawns mix

Mix the prawns and pork, add the grated garlic and ginger and the water chestnuts <for crunch> add the soy and sesame oil. Mix well.

Water chestnuts: I buy sliced and chop them very finely

50g chives

Chopped very finely and mix with the rest of the filling. Mix very well, you want everything to be evenly incorporated.

Place the dough on a lightly floured surface and divide into 4 balls. Each ball is enough for 10 dumplings. 

If you want to use a scale and weight the balls to make sure they are the same size then be my guest but honestly, I would never.

Roll out and add a scant teaspoon of the mix into the center  of the dough <a little goes a long way> don't be tempted to over fill.

Seal in half moon shape and crimp <prettily, ah> as you can see from my first one it takes practice just do your best: the main thing is that they are sealed tight.

You can fry now or freeze them in a single layer.

Cook from frozen

 Heat 2 tablespoons of vegetable oil in a frying pan on high, once its hot add the dumplings and fry the bottoms until they starts to caramelise. Then pour about 100ml of cold water into the pan ignoring all sizzling and cover with a lid <or tray> turn the heat down to medium and cook for 10 minutes.

 Remove your lid and carefully transfer the dumplings to a tray lined with baking parchment
now EAT!!!