Pot Sticker Dumplings

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 8 cm gingerroot, peeled
• 250 g chinese cabbage, finely shredded
• 350 g ground lamb
• 2 green onions, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sesame oil
• 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
• cornflour, for dusting
• 2 (275 g) packages wonton wrappers (gow gee round)
• 1/3 cup peanut oil
• chinese red rice vinegar (for dipping sauce)

Recipe

• 1 finely grate 1 piece of ginger, then finely shred second piece.
• 2 place cabbage in a bowl. sprinkle with 1 tsp salt then leave for 30 minutes. squeeze handfuls of cabbage to remove excess water then place in a bowl. add 1 1/2 tsp grated ginger, minced lamb, onions, sauces, sesame oil and wine and combine well.
• 3 line a large tray with baking paper then dust with cornflour. using a finger, wet edge of a wrapper with a little water. place 2 level tsp of filling in centre. fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. place in a single layer on prepared tray. repeat with remaining wrappers and filling. dumplings can be made up to 6 hours in advance and stored covered in the fridge.
• 4 preheat oven to 150°c heat 1 tbs peanut oil in a non-stick frying pan over medium-high heat. add 12 dumplings, pleated side up in a single layer, and cook for 1-2 minutes or until brown underneath. carefully add 1/2 cup boiling water, then cover partially with a lid and cook for a further 4-5 minutes or until water has evaporated and dumplings are crisp underneath. transfer to an oven tray, cover with foil and keep warm in oven. repeat with remaining oil and dumplings.
• 5 serve with bowls of red vinegar combined with the shredded ginger, for dipping.