A â€˜potstickerâ€™ 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 â€˜Potsticker' Dumplings
Makes: approx 20
Dietary: Vegan | Prep Time: 45 minutes | Cook Time: 10 minutes
- 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
- 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.
- Mix in the bamboo shoots, garlic chives, spring onions, garlic and ginger.
- Add the rice wine, soy sauce, sesame oil and salt. Taste and adjust the seasonings as necessary.
- 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.
- 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.
- Repeat with the remaining wrappers until all the filling is used up.
- 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
- 2 tbsp light soya sauce
- 1 tsp Chinkiang vinegar
- 2 tsp caster sugar
- 1 small clove garlic, finely chopped
- 1 tsp ginger finely chopped
- 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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