Pine Mushroom & Pork Pot Stickers… Dumplings have always held a soft food spot to my stomach, and luckily for me, they are found in most countries around the word in some form or another – ravioli, ebelskiver, pierogi, gyoza or samosa just to name a few.
These pot stickers are one of my favourite dumplings with the crusty, browned base and the soft, velvety top. What happens inside almost takes second place to the perfectly cooked skin.
These pot stickers can be eaten straight up, but I choose not to flavour the filling too strongly with seasonings so as to keep the flavour of the mushrooms. The flavour boost comes in the form of the dipping sauce. This is where you can go wild with flavour, maybe having several different sauces to dip into.
Makes about 60
Replace the pork with 200g of mushrooms if you want a vegetarian version… and a bigger mushroom hit!
Ingredients
200g pine mushrooms, finely chopped
150g white cabbage, finely sliced
2 spring onions, finely sliced
200g pork mince
1 tsp ginger garlic paste
1 tsp fish sauce
2 packs of Wonton wrappers
1/4 cup water
Dipping sauce:
2 tbs soy sauce
a squeeze of lemon
1 tsp sweet chilli sauce
1 slice of ginger, thinly sliced into sticks
Method
Finely chop the mushrooms.
Sautee the mushrooms and then leave them to cool for 10 minutes.
Once the mushrooms are cooled, place all the ingredients into a food processor and give a very quick blitz to combine.
Place a teaspoon of the mixture onto a wonton wrapper, wet the edges and then crimp them together. 
Place the dumplings in a hot, oiled frypan and cook for 3 minutes. Without disturbing the dumplings, reduce the heat and pour in 1/4 cup of water and cover. Cook for a further 8 minutes
If you want to freeze the dumplings then place the uncooked dumplings onto a baking tray lined with greaseproof paper and then place in the freezer. Once frozen you can then place them into a zip lock bag. To use, cook them from frozen as above, do not defrost.
- 200 g pine mushrooms, finely chopped
- 150g white cabbage, finely sliced
- 2 spring onions, finely sliced
- 200g pork mince
- 1 tsp ginger garlic paste
- 1 tsp fish sauce
- Wonton wrappers
- ¼ cup water
- 2 tbs soy sauce
- a squeeze of lemon
- 1 tsp sweet chilli sauce
- 1 slice of ginger, thinly sliced into sticks
- Finely chop the mushrooms.
- Sautee the mushrooms and then leave them to cool for 10 minutes.
- Once the mushrooms are cooled, place all the ingredients into a food processor and give a very quick blitz to combine.
- Place a teaspoon of the mixture onto a wonton wrapper, wet the edges and then crimp together.
- Place the dumplings in a hot, oiled frypan and cook for 3 minutes. Without disturbing the dumplings, reduce the heat and pour in ¼ cup of water and cover. Cook for a further 8 minutes.
- If you want to freeze the dumplings then place the uncooked dumplings onto a baking tray lined with greaseproof paper and then place in the freezer. Once frozen you can then place them into a bag. To use, leave the dumplings to defrost in the fridge completely the cook as above.