A HERITAGE WE CAN BE PROUD OF...
Chilli Beef Potstickers are a flavourful dish that evolved as a fusion of traditional Chinese Potstickers and a spiced beef filling. The origins can be traced to the culinary creativity of chefs, combining elements of Chinese dumplings with a zesty chilli-infused beef mixture, resulting in a popular and savoury appetizer.
INGREDIENTS
Filling:
200g Mince
1 Egg
½ cup Onion, finely chopped
1 Tbsp Garlic
1 tsp Salt
1 Tbsp Soy Sauce
2/4 tsp Ginger
2 Tbsp IMANA Chilli Beef Flavoured Super-Sheba Stew Mix
Wrappers:
½ cup Water
1 cup All-purpose flour
½ tsp Salt
Oil
Cornstarch (for dusting)
METHOD
Wrappers:
In a bowl, mix the flour and salt together.
Slowly add in water, mixing continuously until a dough has formed.
With your hands, form the dough into a rough ball. Transfer the ball onto your counter and knead for approximately 10 minutes, or until smooth.
Once smooth, form the dough into a ball and place it into a lightly floured bowl, seal the bowl tightly with cling wrap and allow the dough to rest for an hour.
After resting, remove the dough and separate into 2 halves.
Working on one half at a time, dust your counter with cornstarch before using a rolling pin to roll out the dough as thin as possible.
Use a round cookie cutter to cut out your wrappers, keep them to one side under a damp cloth to ensure they don’t dry out.
Filling:
Add oil to a pan and warm over medium heat, add the finely diced onion and cook until translucent.
Once your onions are cooked, add in the garlic and cook until fragrant for 1 - 2 minutes, then leave one side to cool.
In a bowl, mix together the mince with the rest of the ingredients before adding the onion and garlic and combining.
Add a dash of oil to the pan before adding your mix and cook over medium heat. Cook until almost, but not fully cooked (it will finish cooking when steamed in the dumplings).
Remove from the heat and allow to cool.
Preparing The Dumplings:
To form your dumpling, place a small amount of filling onto the center of a wrapper, be careful not to over fill.
With your finger, wet the edges of the wrapper with a little bit of water.
Fold the wrapper so that the edges on either side of the wrapper are together, gently pinch along the edge to ensure it is sealed.
Cooking The Dumplings:
In a clean pan, add ½ cup of water.
Add the dumplings, ensuring that they are spaced out so they do not stick to each other (you may have to do this in a few batches).
Place the pan’s lid on and cook (steam) until all the water has evaporated.
Remove dumplings.
Once all the dumplings have been steamed, add a dash of oil to the bottom of the pan and fry the dumplings until they have formed a crisp bottom.
Serve and enjoy straight away, plain or with a dipping sauce of your choice.
