I love potstickers and I have had some really good ones at People’s Park Food Centre before but I can never imagine myself making them because it seems like a great deal of effort to do it so when I decided to make these, I must be really in an extremely good mood that day to be able to spend one entire afternoon in the kitchen just preparing them, lol. And it was well worth it.
Pork & Prawn Potstickers Recipe
Ingredients (makes about 24 potstickers)
500g minced pork
12 medium-size prawns, shelled & deveined, chopped into small pieces
a bunch of spring onions, finely chopped
1 tsp minced garlic
1 tsp grated ginger
water
For the seasoning:
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp chinese cooking wine
few dashes of white pepper
For the dipping sauce:
Chinkiang black vinegar
thumb-size ginger, peeled & julienned
white ‘sui kow’ dumpling skins
Instructions
1. Mix together the filling ingredients and seasonings and chilll in fridge for at least 2 hours.
2. To assemble the potsticker, first place one sheet of dumpling skin on your palm and spoon a tablespoon-full of filling in the middle. Dab some water around the rim of the skin, fold the dumpling into half and press down the edges to ensure the filling is properly sealed. Repeat with the rest of the dumpling skins. Place the potstickers on parchment paper and cover with a damp cloth to prevent them from drying up.
3. Heat some vegetable oil in a large skillet on medium high heat. Once the oil is heated up, add the potstickers and fry for 2 minutes until the base has turned golden brown and crispy. Pour in 50ml of water and quickly cover with a lid. Leave the dumplings to steam for 2 minutes. Repeat with the rest of the potstickers (if frying in batches).
4. Serve hot with dipping sauce.
The good thing about making potstickers at home is that you can create plump looking ones unlike some eateries out there that make slightly hollow ones (to save on meat filling) so these home-made morsels are packed with meat and prawns with every bite and are so filling that you can just eat them on their own as a meal. Enjoy!