Jiaozi/Gyoza/Potstickers

To make dumpling skins

• 360g flour
• 1½ cups just boiled water

In a stand mixer with dough hook, add flour and water.

Mix on low til combined then knead on medium for 8-10 mins til smooth and elastic.

Dust a sheet of clingfilm and the ball of dough with flour, wrap tightly and set aside for 30-60 mins.

Chop chunks off the dough and keep the rest wrapped to prevent drying.

Roll into a sausage about 1in diameter.

Chop sausage into even pieces about 1in square.

Sprinkle some flour so they don’t stick to each other.

Stand each on its cut end and flatten with the heel of your thumb one by one.

Roll it into thin rounds. Use your thumb to hold the middle.

Right-hand rolls it. Left-hand holds in the middle and turns it.

For the filling

• 750g ground pork (15% fat)
• 3 cloves garlic, minced
• 2in ginger, minced
• ½ tsp salt
• ½ tsp sugar
• ½ tsp chinese 5 spice powder
• ½ tsp white pepper
• ½ tsp cooking wine
• few drops toasted sesame oil
• 2 carrots finely chopped can also use same amount of spring onion, cabbage or mushroom

Boil the finely chopped veg for a couple of minutes to soften then drain.

In a stand mixer, add ground pork, ginger and garlic, sugar, salt, spice and white pepper.

Mix on low and add in the wine and oil.

Increase the speed to high and let it run for 5 minutes. It should be soft and gooey. Almost like a meat paste.

Add finely diced veg. Mix until well combined.

Cook a small amount of the filling in a microwave to see if you want to adjust the flavour.

Making the dumplings

Take about 1 tbsp filling on a butter knife of narrow spatula. Smear it on the skin.

Fold to meet in the middle and pinch to seal. Then pinch 2 sides.

Crimp or thumbs/forefingers technique

Place bottom side down on baking paper til ready to use.

To Cook

Add a small amount of oil in a non-stick pan over a medium heat and lay in dumplings, crimp up, to fit.

When you see the edge starts sizzling add½ cup of water - Beware of spitting fat.

Cover and let steam. Cook this on medium heat until the water is all gone, about 3-5 minutes.

Check the dumpling bases. They’re done once golden and crispy

Freezing

To freeze, leave on tray with some space between them and put them in the freezer. Once they are frozen, put them in a sealed plastic bag. They will last 2 months.

Whenever you want to eat them again, don’t need to defrost, just directly fry them.