"This brings two of my favourite Chinese dishes together. I've put lettuce cups from san choy bau with irresistible pot-sticker dumplings to make the perfect dish for entertaining" - Justine Schofield.
- Place the pork, mushroom, shallot, ginger, garlic, soy sauce, wine, sesame oil, egg white, cornflour, sugar and salt in a bowl. Mix until well combined.
- Spoon 1 level tablespoonful of the pork mixture onto a wrapper. Brush with a little water around the edge. Fold the wrapper, gently pushing the filling into the centre.
- Crimp the edges with your fingers to seal the parcel. It should resemble a half moon. Repeat with the remaining wrappers and mince mixture.
- Heat the oil in a large frying pan over medium-high heat. Add the dumplings to the pan in a single layer and cook for 1-2 minutes on 1 side or until golden brown. Do not turn over. Add the water.
- Cover and steam for 4-5 minutes or until the water evaporates. Uncover and cook for a further 2-3 minutes without turning, to ensure the bottom of the dumplings crisp up again.
- Place the dipping sauce ingredients in a jar and shake to combine. To serve, place 2-3 dumplings in each lettuce cup. Drizzle sauce over each dumpling. Sprinkle with coriander and bean sprouts.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set