Justines pork pot stickers in lettuce cups

Recipes / Meat

"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.

Recipe «Justines pork pot stickers in lettuce cups» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 200g pork mince, 4 whole fresh or dried shiitake mushrooms, finely chopped, 3 green shallots, white part only, finely chopped, 3cm piece fresh ginger, peeled, finely chopped, 1 garlic clove, finely chopped , 1 tbsp light soy sauce, 2 tsp Chinese rice wine, 1/2 tsp sesame oil , 1/2 egg white, 1 tsp cornflour, Pinch of caster sugar, Pinch of salt, 16 gow gee wrappers, 1 tbsp vegetable oil, 300ml water, 1 iceberg lettuce, leaves carefully separated.

Ingredients:

  • 200g pork mince 
  • 4 whole fresh or dried shiitake mushrooms, finely chopped 
  • 3 green shallots, white part only, finely chopped 
  • 3cm piece fresh ginger, peeled, finely chopped 
  • 1 garlic clove, finely chopped 
  • 1 tbsp light soy sauce 
  • 2 tsp Chinese rice wine 
  • 1/2 tsp sesame oil 
  • 1/2 egg white 
  • 1 tsp cornflour 
  • Pinch of caster sugar 
  • Pinch of salt 
  • 16 gow gee wrappers 
  • 1 tbsp vegetable oil 
  • 300ml water 
  • 1 iceberg lettuce, leaves carefully separated 
  • Fresh coriander sprigs, to serve 
  • Bean sprouts, to serve 
  • 60ml black vinegar 
  • 60ml light soy sauce 

Instructions

  1. 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.
  2. 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.
  3. Crimp the edges with your fingers to seal the parcel. It should resemble a half moon. Repeat with the remaining wrappers and mince mixture.
  4. 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.
  5. 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.
  6. 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.