“My first chef tasting judge for my student’s exams is Nardia Adams, one of my closest friends whereby we met when training and got out first job placement together. She owns Fudart. What she does… or should I say – what doesn’t she do?”
— Jackie Cameron
Potstickers / Chinese Dumplings Recipe
- 140g Cake Flour
- 125ml Hot Water
- Place the flour into a large bowl stainless steel bowl and pour the hot water gradually while stirring with a spoon until the water is incorporated.
- Place this mix on clean, slightly floured work surface and knead it with your hands, dusting the dough with a little flour if it’s sticky. Continue kneading until it is smooth.
- Beware not to add to much flour to your hands and surface area or you will need to add more water.
- Put the dough back in the bowl, cover it with cling film completely and let it rest for about 20 minutes.
- Now prepare the filling.
- Once rested. Place the mix on a slightly flour dusted surface and Roll the dough into a snake and cut off pieces -15g each.
- Make a ball and roll into round circle shapes. This will stretch out.
- Cover with a damp cloth if working slowly as you would not want this to dry out.
- 80g Chicken Mince from Breast
- 40g Chicken Mince from Thighs (or finely chopped to add texture)
- 1 tsp Chopped Garlic
- 1 tsp Chopped Ginger
- Small Handful Chopped Coriander
- 1 tbsp. light Soy Sauce
- ½ tbsp. Dark Soy Sauce
- Pinch White Pepper ground
- 1 tsp white Sugar
- 1 tsp Sesame Oil
- 1 Green Chilli deseeded and Finely Chopped
- 1 tbsp Chicken Stock
- 1 tsp Rice Wine Vinegar
- Place all the filling ingredients into a bowl and stir well.
- I like to test the seasoning by cooking a teaspoon of the mix in a hot pan.
- Add more Salt, Pepper or Herbs as per your taste preference
- Once the filling is prepared and the dough is rolled out into equal 15g flat pieces.
- Place 1 tbsp of filling into the middle of each piece. Brush the ends with a drops of water
- Using your fingers, pinch the sides together into a half moon shape. Enclosing it completely.
- You want to use the wet edges to secure the filling inside quite firmly.
- 1 tbsp. SUNFOIL Sunflower Oil
- ¼ cup of Water
- To cook, heat a non-stick pan on medium to high heat. Add the Oil and once warmed, Add the dumplings on the flat side down. Do not turn them.
- Reduce the heat and this process is to get the bottoms golden brown.
- Add the water and cover the pan with the lid. This process is to steam the dumplings. The steaming process should take 10 minutes.
- Remove the lid and continue cooking until all the water evaporates and the Dumplings…. Start sticking to the Pot.
- You now have Potstickers.
- 4 tbsp Soy Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tsp Siracha (IS A HOT SAUCE OR CHILLI SAUCE TYPICALLY SERVED WITH VIETNAMESE AND THAI FOOD.)
- Stir all sauce ingredients together, serve in a bowl next to the Pot stickers for Dipping. Be careful not to bite into it too early as the mixture inside stays warm for a long time.
- Tip: If it’s too hot to hold, it’s too hot to eat!