Pork Pot sticker Dumplings or Steamed Dumplings, however you choose to cook them, are delish. It’s a recipe from a restaurant I previously worked at, so this dish holds a special place in my heart. Whether you’re using a Thermomix Varoma or a traditional fry pan, these dumplings are sure to delight your taste buds.
This recipe features a harmonious blend of tender minced pork, crisp wombok, and aromatic seasonings like ginger, soy sauce, and sesame oil. All encased in delicate dumpling wrappers. Whether steamed in a Thermomix Varoma for a healthier option or pan-fried to golden perfection, these pork dumplings offer a delectable balance of textures and flavours. Ideal for appetizers, family dinners, or as a comforting meal on their own, these potstickers are sure to become a cherished addition to your culinary repertoire. Dive into the art of dumpling making and enjoy a bite of tradition mixed with homemade goodness!
Apart from over or under cooking, the primary problem I frequently encounter is overmixing. This may not be an issue you’ve considered, but I want to highlight it because it can lead to problems and result in your dumplings not being as good as they could be. The filling for any dumplings can have several unintended consequences that impact the texture and cooking characteristics of your dumplings.
- Tough Texture: When you overmix, especially a meat-based filling like minced pork, the proteins in the meat can start to develop too much. This results in a tougher and chewier filling rather than tender and juicy, which is the ideal texture for dumplings.
- Density Increases: Overmixing can cause the filling to become overly dense and compact. The light, airy texture that makes each bite of a dumpling delightful is lost, leading to a more solid and heavy feel in each dumpling.
- Uneven Cooking: An overmixed filling can also cook unevenly. Because the meat’s structure becomes denser, it may not cook through uniformly. This may result in some parts being under cooked while others are overdone.
- Loss of Flavor: The beauty of dumpling fillings lies in the distinct flavours of each ingredient coming through. Overmixing can sometimes cause these flavours to meld too much. The result is a loss of the nuances of individual ingredients like ginger, spring onions, or seasoning.
- Moisture Loss: Overworking the meat can lead to a loss of moisture, as it squeezes out the natural juices from the meat and other ingredients. This results in drier dumplings post-cooking as the liquid separates from the mix.
To avoid these issues, mix your dumpling filling just until the ingredients are combined and evenly distributed. It’s important to handle the filling gently and not to be too vigorous or prolonged in the mixing process. This will ensure that the dumplings retain their intended texture and flavour.
Addressing the issue of under or over-cooking is also important. The Gow Gee wrappers should change colour, becoming somewhat translucent as shown in my image. If they are still white, they are not cooked. But if they start to puff up too much, they will be waterlogged and overcooked.
Serving Suggestions: Serve these mouth-watering potstickers with a dipping sauce of your choice – a mix of soy sauce and chilli oil works wonders.
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- 1 Thermomix (optional)
- 200 g wombok chiffonade
- ½ teaspoon salt I like flaked
- 250 g mince pork
- 15 – 20 g light Soy Sauce
- 10 g Toasted Sesame Oil
- 10 g Rice Wine
- knob grated fresh ginger about 6g
- 4 small spring onions finely sliced or 2 large
- 1/2 tsp white pepper
- 1 pack Gow Gee Wrappers These are round or slightly oval
- Start by preparing the wombok. After chiffonading, Finely slicing sprinkle with a little salt to draw out moisture. This step is crucial for the perfect texture. Allow the womok to sit for around 30 minutes then rinse and pat dry with paper towel.
- In a mixing bowl, combine the minced pork, light soy sauce, toasted sesame oil, rice wine, and grated ginger. The fusion of these flavors creates the unique taste of our potstickers. See tips about mixing
- Add the finely sliced spring onions and white pepper to the mixture, blending everything evenly.
- Lay out your dumpling wrappers and place a small amount of the filling in the center of each. Remember, the art of dumpling making is in the folding – seal them well!
- Place 500 g water into mixing bowl, place Varoma into position and steam 20 min/Varoma/speed 2 Check after around 12 minutes to see how they're going.
- Remove Varoma and serve dumplings immediately.
- For those who love a bit of crunch, pan-frying these dumplings gives them a wonderfully crispy texture. Fry in a touch of oil for a few minutes until they brown underneath, then add stock to the pan (or water), pop on the lid and wait for them to release from the pan and steam through on top