food
step by step
Potstickers
We show you three ways to fold these Chinese dumplings, using store-bought wonton wrappers.
1
Prepare the ingredients Makes about 24 wonton wrappers FILLING Mix the following ingredients in a bowl, ready for use: • about 200g pork mince* • 2 spring onions, chopped • 1cm fresh ginger, peeled and finely grated • 15ml soy sauce • pinch of white pepper • 15ml sesame oil • fresh chilli, to taste
2
Fill and fold Cover the prepared potstickers (and extra dough) with a damp cloth to prevent them from drying out while you work. Make sure there are no air pockets around the filling; the dough must be snug against the filling to prevent the wontons from bursting during cooking.
In a triangle
Place a teaspoon of filling on a dough square. Use a brush or your finger to wet the edges. Fold into a triangle and pinch the edges gently to seal the filling inside. Wet the long side of the triangle then fold the corners across each other and pinch together.
Triangle
* Shredded cooked rotisserie chicken, prawns, mashed potatoes, cream cheese or cooked mushrooms are great substitutes for pork mince.
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A bowl of water is the ‘glue’ that seals the dumplings.
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24 wonton wrappers
In a semicircle
Place a teaspoon of the filling on a dough circle (if you only have squares, use a cookie cutter to make circles). Wet the edges and fold into a semicircle. Start off by only pinching the middle together. To create the pleats, work on one side at a time and pleat just the side facing you. Fold over the right front edge of the dough to form a pleat towards the left (see photo); pinch closed. Make another pleat to the right of the first one; pinch to seal. Repeat on the left.
By Johané Neilson Photographs Francois Oberholster
Semicircle
In a square
Once again, place a teaspoon of filling on a dough square and wet the edges. This time, fold all four corners over the middle of the filling towards the centre. Pinch the edges together to form a cross. Remember to make sure that there are no air pockets around the filling.
Square
