Authentic beef and prawn Chinese dumplings, also called pot-stickers. These morish dumplings make a great Chinese starter, and are freezer friendly too! Feel free to use minced pork instead of beef, if desired.
Prep time: 50 mins
Cooking time: 12mins
Ready in: 1hr 2 mins
450g raw prawns, peeled and de-veined
1.75kg minced beef
1 tablespoon minced fresh root ginger
1 shallot, minced
1 bunch spring onions, chopped
3 leaves Chinese cabbage, chopped
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
salt and white pepper to taste
1 pinch sugar
280g round dumpling (gyoza/pot-sticker) wrappers
3 tablespoons vegetable oil
4 tablespoons water
Place the prawns in the work bowl of a food processor, and process until finely ground. Set aside in a large bowl. Working in batches, process the minced beef to a fine grind, and set aside with the prawns. Combine the prawns and mince with ginger, shallot, spring onions, cabbage, soy sauce, sesame oil, salt, pepper and sugar, and mix the ingredients until thoroughly combined.
To fill the dumplings, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the centre. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It’s nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Chill the filled wrappers on a parchment-lined baking tray while you finish filling and sealing the rest.
Heat the oil in a large non-stick frying pan with a lid over medium heat. Place pot-stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the frying pan, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
This recipe makes a large batch of filling, enough for several packs of dumpling wrappers. You can freeze filled, uncooked potstickers by placing them on parchment-lined baking trays without touching, letting them freeze solid, then placing the individually frozen dumplings into plastic bags for storage.