Thursday, 19 November 2015

pork & leek potstickers

Chinese food, won ton, dim sum, marmite, ginger, pork, leek, potstickers, garlic, fish sauce, shichimi togarashi, chilli, spices,dumpling, steamed dumplings, money bags, seaweed, poppyseed, orange zest, garlic, dipping sauce, soy, Asian food, bowl food, comfort food,
pork & leek potstickers 
Chinese food, won ton, dim sum, marmite, ginger, pork, leek, potstickers, garlic, fish sauce, shichimi togarashi, chilli, spices,dumpling, steamed dumplings, money bags, seaweed, poppyseed, orange zest, garlic, dipping sauce, soy, Asian food, bowl food, comfort food,
sealed and ready to fry and steam
Chinese food, won ton, dim sum, marmite, ginger, pork, leek, potstickers, garlic, fish sauce, shichimi togarashi, chilli, spices,dumpling, steamed dumplings, money bags, seaweed, poppyseed, orange zest, garlic, dipping sauce, soy, Asian food, bowl food, comfort food, de tout coeur limousin, Limousin, Creuse,
potstickers cooked and ready to eat 

pork & leek potstickers


Potstickers are delicious little bite sized dumplings, my version here are filled with aromatic herbs, spices, minced pork & leek. 

The potstickers are fried and browned first before adding some water and steaming to finish off the cooking. 

Serve with a chilli or soy sauce dipping sauce. Great as a starter or part of a larger buffet style meal with other dishes. 

recipe by: Ema at De Tout Coeur Limousin

preparation time: 30-40 minutes (depending how quick you are at shaping the dumplings)
makes approx: 35 pot sticker dumplings

ingredients:

filling:
450g minced pork
125g finely chopped leek
2 garlic cloves crushed 
thumb size piece of ginger grated
2 tbsp chopped fresh mint
1 tsp fish sauce
1 tsp Marmite
salt and black pepper

pack of won ton wrappers (defrosted in the fridge overnight if frozen) 
2 tbsp vegetable oil
a cupful of water 
chilli flakes or shichimi togarashi to garnish                                                                                                                                                                          

method:


make the filling by blending the ingredients together (or chopping very finely & mixing by hand)

put 1 tsp of the filling into the centre of the won ton wrapper, brush the edges with water, then bring in the corners to seal, finishing with a twist. 

to cook heat the oil in a large deep frying pan, add the potstickers and fry until they are golden brown on the bottom - about 5 minutes.

add the water to the pan (it should cover the bottom of the pan), cover with a lid and steam for about 7-10 minutes.

remove the lid and let any remaining liquid evaporate for a further 2-3 minutes and until the potstickers are cooked through. 


sprinkle with chilli flakes or shichimi togarashi and serve with a chilli or soy dipping sauce

cooking hints & tips:

You can buy won ton wrappers in Asian supermarkets - often in the freezer section.  I used square wrappers but you could use circular ones instead and just fold in half after adding the filling to make a semi-circular dumpling.  


* if you can't get any shichimi togarashi you can make your own, following my recipe here, or substitute for 1 tsp dried chilli flakes. 


my hot and sweet chilli, garlic and ginger jam goes really well made into an accompanying dipping sauce with a dash of wine vinegar. 



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2 comments:

  1. Yum! These look absolutely delicious.

    ReplyDelete
  2. Thanks so much. Will definitely be making them again! :)

    ReplyDelete

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