Potsticker Pork Dumplings
Potsticker pork dumplings are moreish mouthfuls, filled with spices, chilli and juicy pork that make a great dish to share. Whether they’re steamed, fried in butter or served up with in a warm broth, these will satisfy the hungriest of bellies!
Steamed Pork Dumplings
Butter-Fried Pork Dumplings
Steamed Pork Dumplings served in Beef Broth
I lived in Melbourne for a couple of years, a city with a rich culture of Asian food. In the heart of Melbourne’s China Town, they have multi-story restaurants serving up tables covered in plates, stacked high with dumplings with all kinds of fillings. It’s a tradition in Melbourne to have a mid-week beer & dumpling night with friends and now that I’m back home in Northern Ireland I love making these dumplings at home and share them with friends over a couple of beers.
To get a really juicy dumpling, it’s important to use good quality minced pork otherwise it will be too dry and our own pork from Northern Ireland is of the highest quality. Check with your butcher or on the label at a supermarket that the origin of the pork is Northern Irish Assured Origin Pork. I get all of my pork from Owen McMahon’s Butcher Shop on the Antrim Road; he supplies the pork that I use in my black pudding and he’s supplying 100% NI assured origin pork. I know Corries Butchers also only supply 100% NI assured origin pork and they have outlets across the greater Belfast area. It’s safe to say McMahon’s and Corries guarantee high quality meat, supplying only Northern Irish pork, and importantly they also guarantee a local supply chain which keeps local farms in business and keeps our local economy rolling and that’s important to me too!
The cut of pork is also important for a juicy dumpling; I don’t use lean pork mince, it’s not juicy enough! Owen’s butchers minced up a pork shoulder for me and that has a nice blend of meat & fat for a mouth-watering dumpling!
I’ve included a recipe for the dumpling dough below; but if you’re stuck for time you can also find packs of pre-rolled dumpling casings in Asian supermarkets in the freezer section. Be creative with your potsticker fillings, the recipe I’m sharing below suits me because I don’t like my food to pack too much heat and if I’m picking a beer to wash them down with, I’d drink Barney’s Brew from Hilden which is a Belfast Bap Wheat Beer with a hint of coriander & black pepper. Enjoy!! And as always, these recipes taste best when eaten with good company!
Potsticker Pork Dumplings
For The Dough:
170g Plain Flour
140mL Hot Water
For The Filling:
350g Northern Irish Pork, Minced
1 Egg Yolk
1 Tsp Freshly Grated Ginger
1 Birdseye Chilli, Finely Chopped
Freshly Grated Zest of 1 Lemon
2 Scallions, Finely Chopped
1 Handful of Fresh Coriander, Coarsely Chopped
1 Clove Fresh Garlic, Crushed/Pressed
1 Tsp Caster Sugar
1 Pinch Of Salt To Season
Preparation time: 50 minutes
Cooking time: 6-12 minutes
To prepare the dough, gradually add the hot water to the flour while continually mixing until a dough ball forms (you may not need all of the water).
Turn the dough onto a floured surface and knead until smooth (around 8-10 mins) then seal the dough with cling film and refrigerate for 20 minutes.
Roll the dough on a floured surface to 1cm thick then cut circles of the dough using a very small pastry cutter with a 35mm diameter.
Once cut, dust the circles again with flour and roll the dough again to form a very flat pancake around 9cm diameter.
Arrange the dumpling pancakes on a large board ready to fill.
Mix the filling ingredients in a large bowl and pinch off cherry-sized portions of the filling to place off-center on the dough.
Wet the edges of the dough and fold over the pastry bringing the edges together, pushing any air bubbles out.
Pinch the dough around the edges to seal the dumpling and steam the dumplings over a boiling pot of water for 6 minutes to cook.
Serve the dumplings on their own with soy sauce, or in a hearty bowl of broth, or fry the dumplings in butter before serving to crisp up the dough! Enjoy!
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