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Justine's pork pot stickers in lettuce cups
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Combine lettuce cups and pot-sticker dumplings for a delightful fusion of Chinese flavors - perfect for entertaining.
Ingredients:
  • 200g pork mince
  • 4 whole fresh shiitake mushrooms or dried shiitake mushrooms, finely chopped (see Notes)
  • 3 green shallots, white part only, finely chopped
  • 3cm piece fresh ginger, peeled, finely chopped
  • 1 garlic clove, finely chopped
  • 21.00 gm light soy sauce
  • 2 tsp Chinese rice wine
  • 1/2 tsp sesame oil
  • 1/2 egg white
  • 2.50 gm cornflour
  • Pinch of caster sugar
  • 16 gow gee wrappers
  • 18.40 gm vegetable oil
  • 300ml water
  • 1 iceberg lettuce, leaves carefully separated
  • Fresh coriander sprigs, to serve
  • Bean sprouts, to serve
  • 60ml (1/4 cup) black vinegar
  • 60ml (1/4 cup) light soy sauce
  • 5.00 gm caster sugar, or to taste
  • 41.60 gm chilli sauce
Instructions:
  • Combine the pork, mushroom, shallot, ginger, garlic, soy sauce, wine, sesame oil, egg white, cornflour, sugar, and salt in a bowl, stirring until thoroughly mixed.
  • Place 1 level tablespoon of the pork mixture on a wrapper, moisten the edge with a bit of water, fold the wrapper, and gently press the filling into the center.
  • Using your fingers, gently crimp the edges to seal the parcel, shaping it into a delightful half-moon. Repeat this process with the remaining wrappers and mince mixture.
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Arrange the dumplings in a single layer and cook for 1-2 minutes until golden brown on one side. Do not flip. Pour in the water.
  • Steam the dumplings for 4-5 minutes until the water evaporates. Then cook uncovered for an additional 2-3 minutes to crisp up the bottom.
  • Combine dipping sauce ingredients in a jar by shaking them together. Serve by placing 2-3 dumplings in each lettuce cup, drizzle sauce over dumplings, and sprinkle with coriander and bean sprouts.

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