Pork, Galangal and Sesame Potstickers with Tamari Dipping Sauce | The Source Bulk Foods
Pork, Galangal and Sesame Potstickers with Tamari Dipping Sauce https://www.thesourcebulkfoods.co.uk/wp-content/uploads/2021/04/Pot-Stickers.jpg Lunch, Dinner Dough 250g organic plain white flour 130-150mL water Filling 500g pork mince Thumb size piece ginger, finely grated 1 clove garlic, finely grated 2 spring onion, finely chopped, extra to serve 1 red chilli, finely chopped, extra to serve 1 small carrot, finely grated 2 tbs organic tamari 2 tsp galangal powder 1/2 tsp fresh cracked pepper 30g organic white sesame seeds 30g organic black sesame seeds Sunflower oil, for frying Sauce 5 tbs organic tamari 1 tbs organic apple cider vinegar 2 tsp organic black sesame oil 2 tsp organic maple syrup or honey To prepare the dough, place the flour into a large bowl and then gradually add the water, mixing with a metal spoon until just wet enough to bring together with hands. Knead briefly, wrap tightly with a beeswax wrap and leave for 15 minutes. Knead again until dough is very smooth, about 5 minutes. Wrap tightly and leave to rest for 1 hour. Weigh the dough and divide the weight by 30 pieces. On a floured surface, use hands to roll and press each piece into a disc, then use a rolling pin to flatten into a 10cm round. Stack dumpling wrappers with a sprinkle of flour in between and then cover and put in the fridge until ready to use. To make the filling, in a large bowl combine the pork, ginger, garlic, onion, chilli, carrot, tamari, galangal and pepper then use hands to mix well. Combine all sauce ingredients in a small jar and shake well to combine. Set aside until ready to serve. Combine white and black sesame seeds in a small bowl. Place a tablespoon of filling into the centre of each dumpling wrapper. Brush edges with water and use fingers to pinch and seal. Brush bottoms with water and press into sesame seeds. Heat a few tablespoons of sunflower oil in a large, non-stick frying pan over medium heat. Add the dumplings, sesame seed side down and cook until the bottoms are lightly golden, about 2 minutes. Carefully add 65mL water (be careful, it will splutter) and cover with a lid. Turn heat to medium low and steam dumplings for a further 4-5 minutes until cooked. Serve immediately with dipping sauce, extra spring onion and chilli. PT1 Hour 40M
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Pork, Galangal and Sesame Potstickers with Tamari Dipping Sauce

Pot Stickers DOWNLOAD RECIPE

Pork, Galangal and Sesame Potstickers with Tamari Dipping Sauce

INGREDIENTS

Dough

250g organic plain white flour
130-150mL water

Filling

500g pork mince
Thumb size piece ginger, finely grated
1 clove garlic, finely grated
2 spring onion, finely chopped, extra to serve
1 red chilli, finely chopped, extra to serve
1 small carrot, finely grated
2 tbs organic tamari
2 tsp galangal powder
1/2 tsp fresh cracked pepper
30g organic white sesame seeds
30g organic black sesame seeds
Sunflower oil, for frying

Sauce

5 tbs organic tamari
1 tbs organic apple cider vinegar
2 tsp organic black sesame oil
2 tsp organic maple syrup or honey

TIME

1 Hour 40 Minutes

SERVES

30 Potstickers

DIFFICULTY
METHOD

To prepare the dough, place the flour into a large bowl and then gradually add the water, mixing with a metal spoon until just wet enough to bring together with hands. Knead briefly, wrap tightly with a beeswax wrap and leave for 15 minutes. Knead again until dough is very smooth, about 5 minutes. Wrap tightly and leave to rest for 1 hour.

1

Weigh the dough and divide the weight by 30 pieces. On a floured surface, use hands to roll and press each piece into a disc, then use a rolling pin to flatten into a 10cm round. Stack dumpling wrappers with a sprinkle of flour in between and then cover and put in the fridge until ready to use.

2

To make the filling, in a large bowl combine the pork, ginger, garlic, onion, chilli, carrot, tamari, galangal and pepper then use hands to mix well.

3

Combine all sauce ingredients in a small jar and shake well to combine. Set aside until ready to serve.

4

Combine white and black sesame seeds in a small bowl.

5

Place a tablespoon of filling into the centre of each dumpling wrapper. Brush edges with water and use fingers to pinch and seal. Brush bottoms with water and press into sesame seeds.

6

Heat a few tablespoons of sunflower oil in a large, non-stick frying pan over medium heat. Add the dumplings, sesame seed side down and cook until the bottoms are lightly golden, about 2 minutes. Carefully add 65mL water (be careful, it will splutter) and cover with a lid. Turn heat to medium low and steam dumplings for a further 4-5 minutes until cooked.

7

Serve immediately with dipping sauce, extra spring onion and chilli.

8

Lunch

WHERE TO

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