Easy Pork Potstickers with a Chilli Dipping Sauce

• Meat

  • 300 g Pork mince

• Produce

  • 200 g Cabbage, white
  • 1 Pinch Chilli flakes
  • 1 cloves Garlic
  • 2 Spring onions

• Condiments

  • 2 tbsp Chilli sauce, sweet
  • 1 tsp Soy sauce, dark
  • 4 tsp Soy sauce, light

• Baking & Spices

  • 1/2 tsp Bicarbonate of soda
  • 1 tsp Cayenne pepper
  • 1 tsp Cornflour
  • 1 tsp Granulated sugar
  • 1 Pinch Pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 2/3 tbsp Sesame oil
  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 32 Dumpling wrappers

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing rice wine

Found on thecookreport.co.uk

Description

Directions

• Place the pork mince into a large bowl with the bicarbonate of soda, cornflour, salt, sugar, pepper, rice wine, soy sauces, sesame oil and 3 tablespoons of water. Use a pair of chopsticks to mix together until the liquid is absorbed. Add the cabbage, spring onion and garlic.
• Place a heaped teaspoon of filling onto a dumpling wrapper. Fold into a half moon and then seal by pleating one of the edges and pinching it together after each pleat so that it gets sealed tightly. 
• Heat the vegetable oil in a frying pan over a medium heat. Fry the dumplings in two batches, allowing the bottoms of the dumplings to become brown and crispy for about 2 minutes. Add 100ml cold water then cover with a lid and cook for 8 minutes until all the water has evaporated. Remove the lid and cook for another minute before removing from the pan. Repeat with the second batch. 
• Mix all the dipping sauce ingredients together. Serve the dumplings with the dipping sauce.