Pot Stickers with Stir-Fried Green Beans

, from Issue #14. September, 2015
Photography by Minka Firth.
Pot Stickers with Stir-Fried Green Beans

Serves: 4

INGREDIENTS

1 tablespoon vegetable oil
1 teaspoon sesame oil
1 small leek, finely sliced
1 small carrot, grated
1 clove garlic, crushed
½ teaspoon salt
2 teaspoons grated fresh ginger
3 tablespoons chopped coriander
200 grams pork mince
½ teaspoon Chinese 5 spice
2 teaspoons soy sauce
2 teaspoons shaoxing or sherry
30 dumpling wrappers
1-2 tablespoons vegetable oil for cooking

Green beans
350 grams round green beans, blanched
½ red capsicum, very thinly sliced
2 tablespoons each oyster sauce and shaoxing wine
1 teaspoon each sesame oil and toasted sesame seeds
2 teaspoons grated fresh ginger
1 clove garlic, crushed

METHOD

Pot stickers: Heat the two oils in a sauté pan and cook the leek, carrot, garlic and the salt until tender. Tip into a bowl and cool. Combine with the ginger, coriander, pork mince, 5 spice, soy and the shaoxing. Season and beat well to combine.

Lay 6 wrappers on the bench and put 2 teaspoonfuls of mixture in the centre of each wrapper. Brush round the edges of one dumpling at a time with a little water and fold in half to form a half moon. Press the edges together and pinch to make small pleats. Lift each dumpling up by the pleats and press down lightly to flatten the bottom. Place on a baking paper lined tray until ready to cook.

To cook: Heat 1 tablespoon of oil in a large non stick sauté pan. Place the dumplings close together but not touching, on their sides and cook over a medium heat for 1 minute or until golden and crisp. Do not turn them over. Add ½ a cup of water, cover tightly and steam for 10 minutes over a medium to low heat until all the water has evaporated.

Beans: Combine all the sauce ingredients in a wok or sauté pan. Add the capsicum and cook for 1 minute. Add the beans and a splash of water and cook until the beans are heated through.

To serve: Arrange the pot stickers on a serving platter and garnish with extra spring onions. Serve with stir fried beans and soy sauce, chilli sauce and red vinegar for dipping. 

Pantry Note:Shaoxing Rice Wine is derived from glutinous rice, China’s most famous rice wine has a soft rich flavour and is enjoyed like a fine sherry, although wine specified for cooking is rather harsh in comparison. The flavour enriches braised dishes and marinades.