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Squash and Chive Potsticker Dumplings

A ‘potsticker’ is Chinese wonton dumpling which is fried until brown on one side, then turned and simmered in a small amount of stock or water so it has a fried and steamed texture all in one and then dipped in salty, sour and sweet dipping sauce.

Squash and Chive ‘Potsticker' Dumplings

Makes: approx 20

Dietary: Vegan | Prep Time: 45 minutes | Cook Time: 10 minutes

Ingredients

  • 1 packet of round wheat flour dumpling wrappers
  • 200g squash, diced into 1cm cubes and steamed or roasted till tender
  • 75g bamboo shoots, chopped finely
  • 6 Chinese garlic chives chopped finely or use 2 tbsp chopped regular chives
  • 2 spring onions, chopped finely
  • 1 clove garlic finely chopped
  • 2 tsp fresh ginger finely chopped
  • 1 tbsp Shaoxing Chinese rice wine
  • 1 tsp light soya sauce
  • 1 tsp toasted sesame oil
  • Pinch salt
  • Water for sticking and steaming

Method

  1. To make the filling, steam or roast the squash until tender, then mash the cooked squash with a fork, keeping some texture, but with no hard lumps.
  2. Mix in the bamboo shoots, garlic chives, spring onions, garlic and ginger.
  3. Add the rice wine, soy sauce, sesame oil and salt. Taste and adjust the seasonings as necessary.
  4. Place a teaspoon of filling in the centre of a dumpling wrapper. Lift one half of the wrapper up and pleat the edge. Fold the other half of the wrapper up to meet the pleated side, dampen with a wet finger and seal for an authentic shape.
  5. Alternatively, fold like a pasty, and crimp the edges to seal. Dampen the edges with a finger dipped in water, if the edges don't stick together.
  6. Repeat with the remaining wrappers until all the filling is used up.
  7. To cook the dumplings: Heat a little sunflower oil in a frying pan, and gently fry 5 or 6 dumplings at a time, depending on the size of your pan. Allow to cook until the bases are a crisp golden brown which will take about 5 minutes. Pour in approx 100ml water and place a lid on the pan. Steam the dumplings till the dough is cooked right through to the tops of the pleats, which will take about a further 5 minutes. Remove onto small plates and serve with a dipping sauce (recipe below).

Potsticker Dipping Sauce

Ingredients

  • 2 tbsp light soya sauce
  • 1 tsp Chinkiang vinegar
  • 2 tsp caster sugar
  • 1 small clove garlic, finely chopped
  • 1 tsp ginger finely chopped

Method

  1. Mix all the ingredients together in a bowl, diluting with a little water if the taste is too strong.

Mouthwatering photos by Rob Wicks of Eat Pictures.

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