Pot Stickers with Stir-Fried Green Beans
Photography by Minka Firth.
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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.