I really feel like these today…its cold and raining and I have been on the computer all morning…these are really simple to make as long as you don’t have to run out and get any ingredients. I cook Asian all the time, so have these condiments in my pantry.  I also love the gow gee wrappers that the mince is wrapped in and often have them in my fridge. If they start to get  close to the “use by date”, I throw them in the freezer, and that way I always have some on hand.

Freeze made ahead  Pot stickers in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator before cooking. Not a pork fan? Use chicken mince instead, or try adding a few chopped prawns to the pork mixture. I sometime fry these dumplings. Just heat a frypan with some vegetable oil over high heat and once they have cooled down a little form steaming, toss them in a pan fry on one side. This gives a wonderful crunch, but also leaves a couple of sides that are still silky soft from steaming.


Photo credit goes to Omid  photography http://omid.com.au

Styling  and recipe credit Sydney Food stylist Jane Collins http://janecollins.com.au

Steamed Pork Dumplings

makes approx 30

Prep 25 minutes

cook  10-15 minutes

300g pork mince

2 cloves garlic, crushed

2 green onions, ( the long green ones )
thinly sliced

1 Tbsp grated ginger

1 Tbsp oyster sauce

2 Tbsp soy sauce, plus extra, to serve

1 tsp sesame oil

1 Tbsp caster sugar

1 x 275g pkt round gow gee wrappers( approx 30 wrappers )

1 tsp sesame seeds, toasted to serve

1 red chilli, sliced to serve

Torn basil & coriander  leaves to serve

Dipping sauce-

1/4 cup soy sauce

1 Tbsp vegetable oil

1 Tbsp white vinegar

2 tsp caster sugar

1 tsp sesame oil

1 Combine mince, garlic, onions, ginger, sauces, sesame oil, and sugar in a bowl.
Arrange wrappers on work bench. Working with about 5-6 wrappers  at a time . Lightly wet edge of one side of each wrapper. Place a heaped teaspoon of mince mixture on
one side of each wrapper. Fold wrapper in half to enclose filling and make a half moon shape. Pleat edge to seal. ( if the pleating is too fiddly for you , just fold them over and secure as a half moon shape, they will still taste the same. You can work on your pleating… a good skill to master and impressive if you like to cook dumplings. )

pork dumpling- raw


2 Heat a large wok or wide mouthed saucepan( one that will fit your steamer basket over)  to high and fill with water, when  water is boiling, place dumplings in a steamer basket, on a layer of baking paper,( you can stack them
if you have a couple )  steam for 7-8 minutes till cooked through. Repeat with remaining dumplings.

4 To make Dipping Sauce: Combine all ingredients in a small bowl. Serve dumplings with dipping sauce, topped with extra shallots, herbs ,chilli and extra sesame seeds.


Sizzle tip-  I also love to eat these steamed , but fried on one side. Heat 1 Tbsp vegetable oil in a  large non stick frypan, over high heat,  add dumplings into pan in a circular fashion. Add 1/2 cup water and place lid on saucepan,  reduce heat to medium and cook for 7-8 minutes, remove lid and once all the water has evaporated, cook the dumplings  for a minute or so more till golden on one side. Serve with dipping sauce. pork dumplings fried