• NFMK

Siu Chui Li’s Potstickers

I have learned nearly all my Chinese cooking from my parents who are amazing cooks. My dad bought a ticket to travel from Hong Kong to England in 1957 when he was 17, in the engine room of a boat which was bound for Liverpool, with £6 in his pocket and hopes of a bright future, and built up his business from scratch. They ran 4 Chinese take-aways and worked extremely hard to earn money to provide for four children.  I didn’t start cooking these until a few years ago, as my mum would make huge batches of these and give them to us to store in our freezer. But since I actually love cooking I thought I’d better learn. My mum makes them all the time for our children, so they are in big demand. My parents aren’t musical and actually my mum has little interest in classical music so this is how we bond. You can use Chinese cabbage or spinach. I will use spinach in his recipe. They are either put in noodle soup or fried and dipped in soy sauce and ginger, here I will do the fried ones.



Ingredients


500g minced pork (or 300g pork + 200g minced prawns)

1 bag of spinach, steamed, squeezed of water and chopped finely.

3-4 spring onions finely chopped

1 tsp finely chopped or grated ginger

1 clove finely chopped garlic

1 tbsp soy sauce (Kikkoman brand is best)

2 tbsp shaoxing wine

1/2 tsp sesame oil

Good pinch of white pepper

1 tsp cornflour

Gyoza wrappers


Method


In a good sized bowl mix all the ingredients together with your hands, you need to get messy!

Prepare a small bowl of water for dipping your finger into.

Take a gyoza wrapper in one hand and put a teaspoon of the mix into the middle. Dip you finger in the water and moisten the edges of the wrapper. Fold the parcel in half and seal with no gaps. You can do a few fancy folds if you are feeling creative.


Heat a frying pan and add  1 tbsp oil. Fry on one side then add a splash of water and cover to steam. When the water has gone leave to fry without the lid on for a short while longer, checking that the bottom is going nicely golden. Remove onto kitchen towel to soak up excess oil.


Dip in soy sauce, a dash of rice vinegar and finely sliced ginger and eat as many as you can manage in one sitting.





© 2020 | MP DESIGN

© 2020 | MP DESIGN

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