Pork and Prawns Potstickers
This Pork and Prawns Potstickers have a tantalising crispy base, they're as scrumptious and tasty as the ones you get in Chinese restaurants!
Ingredients
- 30 Gow Gee pastry wrappers (NOTE 1)
- Vegetable oil for frying (or any neutral oil)
FOR THE CRISPY SKIRT
- 2 tbsp cornflour (or cornstarch)
- 1 tbsp plain flour (all-purpose flour)
- ¾ cup water
FOR THE FILLING
- 250 gm pork mince (ground pork)
- 150 gm raw prawns (chopped roughly) (NOTE 2)
- ¼ cup garlic chives (finely chopped) (NOTE 3)
- 40 gm bamboo (finely chopped) (NOTE 4)
- ½ tsp chicken powder (or salt)
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- ½ tsp sugar
- 1 tsp Shaoxing wine (NOTE 5)
- 1 tsp peanut oil
Instructions
- Mix all the potsticker filling ingredients in a bowl and combine well.
- Using a serving teaspoon (not measuring spoon) scoop a generous amount of filling and place it in the centre of the wrapper. Fold and wrap the dumplings using your preferred method (see post).
- In a jug combine the ingredients for the slurry to make the crispy skirt. Stir thoroughly to make sure there is no flour is left at the bottom of the jug. Always stir the slurry again before pouring into the frypan.
- Heat up 2 teaspoons of oil in a small fry pan (15 cm/6 inches), once the oil is hot place 5 to 6 dumplings down into the pan. Cook the dumplings for 20 to 30 seconds lift up a dumpling to inspect the base. Once light golden spots appear on the base of the dumplings pour the flour slurry onto the pan. Pour the slurry between the dumplings and around it but not too much as it may have trouble crisping up and won't look lacy.
- Cover the pan and lower the heat, let it cook for 5 to 6 minutes or until the slurry has dried up and is crispy. Carefully remove the dumplings with a big spatula. If you like to present the skirt facing up, cover the pan with a plate and flip the pan upside down.
Notes
(NOTE 1) Gow Gee pastry can be found in Asian specialty shops and in some supermarkets. The wrappers I used were circle (slightly oval) shaped.
(NOTE 2) Prawns - For convenience, I used peeled and cleaned frozen prawns. However, fresh raw peeled and deveined prawns can also be used.
(NOTE 3) Garlic chives are sold in Asian speciality shops but can be found in some Veggie shops. Unlike regular chives. garlic chives are flat and not hollow inside, it also has a distinct garlicky smell.
(NOTE 4) Bamboo shoots can be found in Asian specialty shops and in supermarkets. Bamboo is mild in flavour but adds a crunchy texture.
(NOTE 5) Shaoxing wine – can be found in Asian specialty stores. Shaoxing wine can be substituted with dry sherry.
The Pork and Prawns Potstickers can be cooked without the skirt. To do this heat oil into a frypan on medium-high heat, fry the dumplings until they are golden brown at the base. Add in 1/4 cup of water, cover and cook for 7 minutes, remove the lid and cook until the base has crisped up again.
Cooked dumplings should be served immediately with Chinese vinegar, soy and chilli. The dumpling can be frozen raw for 3 months.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only.
Nutrition
Serving: 1dumplingCalories: 64kcalCarbohydrates: 5gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 19mgSodium: 128mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 16IUVitamin C: 1mgCalcium: 13mgIron: 1mg