I am addicted to these Chinese Dumplings, or as you might also know them as Potstickers!
I have been to different parts of China but my addiction for dumplings had not developed at that time!! It’s definitely one of my favourite countries for food but my next trip there will be an excursion to find the best Dumplings.
The minute I know I’m heading to Dublin I’ll book a spot in my favourite dumpling restaurant Mak at D6 in Ranelagh. It didn’t help it was only a stones through from my apartment when I lived in Dublin. I think I ate my way through the entire menu and there’s nothing I wouldn’t recommend. The food is amazing and their expert Chinese chefs are masters of the culinary arts.
Since moving back home to Donegal it’s one thing I crave for and dream of eating. I decided to try and create my own and I have to say I’m very pleased with my own creation, the nights sweats have seriously subside, lol!!! I even got the thumbs up from the owner and chef of Mak on my Instagram Blondeeliving!!!
I’m sharing this recipe with excitement because I know if you try it once you’ll be hooked!!! You can pan fry them, steam them, or use them to make the best homemade wonton soup.
You can substitute chicken with pork or prawn. I will also share a mushroom recipe filling on my Instagram.
Ok let’s get going....
I’m making my own dumpling wrappers here but if you can source them from an Asian market, they will save you some time and still taste epic.
140g plain flour
80ml boiled water
1/4 teaspoon salt
80ml soy sauce
1 chopped fresh chilli deseeded
1 chopped scallion
2 Tbsp white wine vinegar
1 tsp sesame oil
1Tbsp minced garlic
1/2 Tbsp minced ginger
2 minced chicken breasts
1 tablespoon canola or vegetable oil
2 tablespoons minced ginger
2 tablespoons minced garlic
2 chopped scallions
1/2teaspoon salt & white pepper
2 tablespoons soy sauce
1 teaspoon sesame oil
For the dipping sauce, whisk all ingredients together.
To making the dumpling wrappers, place the flour in a large bowl and make a well in the centre. Pour in the warm water, stirring with a wooden spoon. Once the mixture starts to come together use your hands to knead until the dough forms a clean ball. Transfer the dough to a floured work surface and knead for 2-3 minutes or until the dough is firm and bounces back when you poke it with your finger. Place the dough in a ziplock bag and seal. Let the dough rest and steam in the bag for 15 minutes. Then you will roll dough into cylinder shape and cut into sections (see image below) form into balls and roll out in circle wrappers.
While the dough is resting, make the filling. In a large bowl, combine chicken, garlic, ginger, scallions, soy sauce, sesame oil, salt and white pepper.
To assemble the potstickers. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape. Fancy pleating isn’t necessary, I’m trying to perfect pleating and getting a little better at it— but folding them in half does the trick. After the first few, you’ll quickly get the hang out of it, but make sure the potstickers are completely sealed and there aren’t any big air bubbles trapped inside. This recipe makes about 15 potstickers, so if you can’t eat them all at once, they freeze beautifully uncooked and are a treat to have at your fingertips when you need a dumpling fix.
To cook the dumplings, heat vegetable oil in a large non-stick frying pan over medium heat. Add the dumplings and cook for 1-2 minutes or until the bottoms are golden brown. Hold a lid above the pan to protect you from splatter. Then pour in enough water to come half way up the sides of the dumplings. Place the lid on the pan and steam for 5 minutes. Then adjust the lid so that it is slightly ajar to let the steam escape. Cook for another 2 minutes. Then remove the lid altogether and cook until the water has completely evaporated and the dumpling bottoms are deep dark brown colour.
Transfer to a serving plate and sprinkle with coriander if using. Serve with the beautiful dipping sauce and I highly recommend some siracha sauce too.