pork & leek potstickers

pork & leek potstickers 

sealed and ready to fry and steam

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

2 tsp shichimi togarashi (Japanese 7-spice mix)*

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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