Beef, shiitake and five spice potsticker dumplings
These potsticker dumplings combine minced beef with aromatic Bart Chinese Five Spice and are perfect served with a simple dipping sauce. Pot stickers are easy to make at home using ready-made wrappers, which are available from Asian supermarkets and online. Traditionally, they are sealed with a series of pleats. However, you can simply press them together with your fingers to seal them if you’re not confident with pleating - they will still taste fantastic! Any leftover dumplings can be frozen and cooked straight from the freezer - make sure they’re piping hot throughout before serving.
Ingredients
Metric
Imperial
Dumplings
- 40g of dried shiitake mushrooms
- 250g of beef mince
- 50ml of beef stock
- 1 tbsp of light soy sauce
- 1 tbsp of Shaoxing wine
- 1 tbsp of sesame oil
- 3 garlic cloves, grated to a paste
- 3 in of ginger, grated
- 3 spring onions, very finely chopped
- 1 tsp Bart Chinese Five Spice
- 1 pinch of salt
- vegetable oil, for cooking
- 20 dumpling wrappers, defrosted if frozen
Dipping Sauce
- 1 tbsp of black vinegar
- 1 tbsp of light soy sauce
- 1 spring onion, finely shredded
- 1cm of ginger, finely chopped
- 1 bird's eye chilli, finely sliced
Method
Cover the shiitake mushrooms with boiling water and set aside for 20 minutes to rehydrate, then chop finely
- 40g of dried shiitake mushrooms
Combine the minced beef, stock, soy, Shaoxing wine, sesame oil, mushrooms, garlic, ginger, spring onion and Bart Chinese Five Spice with a pinch of salt in a large bowl
- 250g of beef mince
- 50ml of beef stock
- 1 tbsp of light soy sauce
- 1 tbsp of Shaoxing wine
- 1 tbsp of sesame oil
- 3 garlic cloves, grated to a paste
- 3 in of ginger, grated
- 3 spring onions, very finely chopped
- 1 tsp Bart Chinese Five Spice
- 1 pinch of salt
Heat a small frying pan over a medium high heat and add a splash of oil. Cook a small piece of the filling - about a teaspoon - and then taste to see if it is seasoned enough. If the filling needs more salt, add it to the mixture
- vegetable oil, for cooking
Have a couple of damp tea towels ready for covering the wrappers, along with a small bowl of water. Cover the wrappers with a damp tea towel so that they don't dry out. Place a wrapper in your hand and place a teaspoon of filling in the centre of your wrapper
Dip your finger in the bowl of water and moisten the edge of one half of the wrapper. Fold the dumpling in half, and either pleat it shut or simply press the two sides together in a crescent moon shape
Place the uncooked dumplings onto a lightly oiled baking tray and cover with another damp tea towel to stop them drying out
To cook the dumplings, heat a tablespoon of oil in a large, lidded frying pan over medium heat. Add the dumplings, pleated side up, and cook for a few minutes until their bottoms are golden and crisp. Add a splash of water to the pan and then cover the pan with a lid, trapping the steam. Steam the dumplings for a few more minutes, or until the filling is cooked through
Make the dipping sauce by combining all the ingredients in a small bowl and mixing well. Serve the dipping sauce on the side of the dumplings
- 1 tbsp of black vinegar
- 1 tbsp of light soy sauce
- 1 spring onion, finely shredded
- 1cm of ginger, finely chopped
- 1 bird's eye chilli, finely sliced
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