These delicious potstickers use traditional ingredients to make a superb combination of fillings. Perfect!
- 150 g shiitake mushrooms
- 150 g beef mince
- a handful of soya beans
- 1 clove of garlic
- a thumb-sized piece of ginger
- 1 chopped spring onion
- a shot of groundnut oil
- 1 tsp cornflour
- 1 tbsp soy sauce
- 1 tbsp mirin
- a small handful of thai basil
- plenty of dumpling wrappers
- 100 ml Sake
- 1 juiced orange
- 2 tsp sesame oil
- 1 tbsp soy sauce
Trim the mushrooms, roughly chop the soya beans and finely mince the garlic and ginger.
Slice the spring onion.
Heat the groundnut oil in a wok (or frying pan) and chuck in the beef and mushrooms to get them really browned.
Add the soya beans, garlic, ginger and spring onions to the pan and cook until everything has just softened.
Stir through the teaspoon of cornflour, then pour over the soy sauce and the mirin.
Finely chop the Thai basil and chuck half of it in with the mushrooms.
Leave the mushroom mixture to cool.
Making The Dumplings
Grab a dumpling wrapper and hold it in your hand.
Place 1 tsp of mixture into the middle of a wrapper and use your finger to coat the edges with a little water.
Fold the wrapper over into a half moon shape, pressing the edges together to seal the mixture in.
Repeat until you use up all the mixture.
The Dipping Sauce
Pour the sake, juice of the orange, sesame oil and remaining soy sauce into a small pan and bring to the boil.
Leave to cool, then add the remaining Thai basil.
Cooking The Potstickers
Heat some groundnut oil in a non stick frying pan or saucepan with a lid.
Place the dumplings into the oil.
Fry for a minute or so on each side until well browned and crisp.
Splash in a few tablespoons of water and cover with a tight fitting lid.
Steam until cooked through and the water has evaporated.
Serve the hot potstickers with the sake dipping sauce.
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