Potstickers, step by step

step by step

Potstickers We show you three ways to fold these Chinese dumplings, using store-bought wonton wrappers.

By Johané Neilson Photographs Francois Oberholster

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

* Shredded cooked rotisserie chicken, prawns, mashed potatoes, cream cheese or cooked mushrooms are great substitutes for pork mince. A bowl of water is the ‘glue’ that seals the dumplings. +

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. 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. 2

Triangle

Square

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.

Semicircle

Note Wonton wrappers are usually sold at Chinese supermarkets. You should also find them at your local deli or check in the freezer at smaller speciality stores.

3

Steam Heat a generous splash of sunflower oil in a large flat-bottomed pan or pot with a lid. Fry your wontons in a single layer until golden-brown on the bottom (about 1 minute). Add about 125ml water to the pan and immediately put the lid on. Let the wontons steam for about 3 minutes. Remove the lid and let the excess moisture evaporate.

Serve with your favourite dipping sauce – store-bought chilli sauce or hoisin sauce, or a combination of soy sauce and sesame oil flavoured with chopped chilli, ginger and fresh coriander is delicious!