Potsticker dumplings with pork and prawn

Ready in 45 minutes / Makes 40

3 tightly packed cups very finely shredded cabbage, Chinese cabbage or bok choy leaves (not stems)

2 tsp salt

200g pork mince

150g minced prawn meat (or use all pork) 1 fat clove garlic crushed

to a paste with ½ tsp salt

¼ cup chopped

coriander leaves

2 Tbsp finely chopped

chives or spring onions

2 Tbsp soy sauce

1 Tbsp mirin or sake

1 tsp grated fresh ginger

1 tsp sesame oil

40 round dumpling wrappers

2 Tbsp neutral or sesame oil, to cook Toasted sesame seeds, to garnish

(optional)

Microgreens, to garnish (optional)

Soy vinegar dipping sauce, to serve

Place cabbage or bok choy leaves in a bowl with salt and work between your fingertips to soften. Set aside for 10 minutes then rinse and squeeze very dry. While the greens are salting, place pork, prawn meat, garlic, coriander, chives or spring onions, soy sauce, mirin or sake, ginger and sesame oil in a bowl. Add the greens and mix to combine. Place a heaped teaspoon of mixture in the centre of a dumpling wrapper, ensuring at least a 1½cm border around the edges. Wet your finger with water and run it around the edges. Pull up sides and press firmly to seal. Gently push the dumpling down on the bench to flatten the base. Use the tips of your fingers to fold the sealed edge in little pleats from one end to the other. Repeat with remaining ingredients. Dumplings can be prepared ahead, covered and chilled for 24 hours or frozen. To cook dumplings, heat neutral or sesame oil in a large frying pan. Add dumplings, standing them up so the joined edge faces upwards and fit them in snugly (it’s okay if they touch). Cook over a medium heat for about 2 minutes. Add water to a depth of 1½cm, cover and cook until water has all but evaporated (about 8 minutes). Remove lid and continue to cook until bases are brown and crisp (about 2 minutes). To cook from frozen, increase the water depth and cook for 12 minutes. Place dumplings on a platter, on their sides so the bases stay crisp. Scatter with sesame seeds and microgreens, if desired. Serve with soy vinegar dipping sauce.

Match this with ...

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