25 fresh dumpling skins
Plain flour for dusting
300g minced pork/ chicken/Quorn
50g Chinese leaves, finely chopped, drained of excess water
5 Chinese mushrooms, rehydrated and finely diced
1 tsp ginger, finely chopped
- 1 spring onion, finely chopped
1 tbsp Lee Kum Kee Premium Oyster Sauce
1 tbsp Lee Kum Kee Double Deluxe Soy Sauce (or Premium Light Soy Sauce)
1 tsp Lee Kum Kee Sesame Oil
Dipping Sauces (choose 1 or more)
Spicy: 1 tbsp Chiu Chow Chilli Oil (add in 1 tsp into the sauce make it even tastier) *
Soy & Vinegar: 2 tbsp Oriental Sesame Dressing or mix 1 tbsp Sweet Soy Sauce + 2 tbsp Balsamic vinegar + 1 tsp Sesame oil and ½ tsp chilli oil *
* Add a handful of chopped coriander leaves to the dressing for a nice twist!
Oriental Sweet Soy Dressing: 2 tbsp Sweet Soy Sauce + 1 tsp fresh grated ginger + 1 tsp sesame oil
Hoisin Dipping Sauce: 2 tbsp Hoisin Sauce + 2 tbsp Hot water + a dash of sesame oil
Prepare the filling ingredients, mix together in a bowl and marinate.
Place heaped teaspoon of filling in the centre of each dumpling skin and moisten the edges with water. Fold the skin in half and seal the edges by pinching it together in pleat. Practice pleating with a Chinese chef - click for the video!
Heat a frying pan and add 1 tbsb oil. Place the folded dumplings one by one in the hot pan, add boiling water into the bottom of the pan (about 1cm). Cover with a lid. See the video on how to cook pot-stickers here!
Keep covered and cooking until water has disappeared (~ 6min), remove from the pan. Meanwhile mix the sauces.
Enjoy hot, dipped into your favourite dressing sauce!
Note: To skill up, make your own dumpling skins from scratch. Watch our instructional recipe video here.
* Tips: Dumplings can also be boiled or steamed for an even healthier version.