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Wrinkly crispy pork and sardine dumplings (potstickers) with vinegar dipping sauce, are filled with pork, canned sardines, green onions and Asian seasoning. | aheadofthyme.com

Pork and Sardine Dumplings (Potstickers)


  • Author: Sam | Ahead of Thyme
  • Prep Time: 45 minutes (+1 hour to marinate)
  • Cook Time: 12 minutes
  • Total Time: 1 hour 57 minutes
  • Yield: 50 dumplings

Description

Wrinkly and crispy pork and sardine dumplings (potstickers) with a vinegar dipping sauce, are filled with pork, canned sardines, green onions, and Asian seasoning.


Ingredients

For the Dumplings:

  • 1 (125 g) can Gold Seal wild sardines in spring water, drained
  • 1 lb. ground pork
  • 1 cup green onions, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garlic, minced
  • 1 tablespoon rice cooking wine
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white pepper
  • 1 teaspoon sugar
  • 1 teaspoon Sichuan peppercorn powder (optional)
  • 50 round dumpling wrappers

For Pan-Frying:

  • 2 tablespoons vegetable oil
  • 1/2 cup cold water (more or less depending on size of pan)
  • 1 tablespoon black sesame seeds (for garnish)
  • 1 tablespoon green onions, finely chopped (for garnish)

For the Vinegar Dipping Sauce:

  • 2 tablespoons black vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon green onions, sliced
  • 1 teaspoon Sriracha hot sauce (optional)

Instructions

Make the Dumpling Filling:

  1. Chop the sardines into small pieces and transfer into a large mixing bowl. Add in ground pork and stir well to mix evenly. Add in green onions, ginger, garlic, cooking wine, soy sauce, sesame oil, white pepper, sugar and peppercorn powder (if using). Stir with a spatula until evenly combined.
  2. Cover and marinate for at least one hour in the refrigerator.

Wrap the Dumplings:

  1. Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.
  2. Transfer a tablespoon of filling into the centre. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.
  3. Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.

Pan-Fry the Dumplings:

  1. Heat vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 3 minutes. Place a batch of 12-15 dumplings on the pan and place them approximately 1/2-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown.
  2. Add water into the pan to cover half of the dumplings' height (1/2-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.
  3. Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.
  4. Repeat the same steps for another batch of 12-15 dumplings.

Serve:

  1. In a small bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions. You can also add some Sriracha for a spicy kick.
  2. Transfer the crispy potstickers onto a plate and sprinkle some black sesame seeds and green onions on top. Serve with vinegar dipping sauce.

Notes

How to steam dumplings. To steam these dumplings instead, bring a pot of water to a boil and place dumplings on a steamer on top. Steam for 15-20 minutes until tender.

How to store dumplings. I always recommend making a double batch or more because you can store uncooked pork and sardine dumplings in the freezer for another day. To store, place the dumplings in one layer on a parchment-lined baking tray and freeze for 1 hour. Then, transfer them to a large ziploc bag or airtight container and use as desired.

To cook from frozen. You can cook these dumplings straight from the freezer. Follow the same steps in this recipe, but when you cover and cook until the water has evaporated, then add another 1/4 cup of water and cover. Keep cooking until water almost evaporates, about 5 more minutes.

  • Category: Dim Sum
  • Method: Pan Fry
  • Cuisine: Chinese

Keywords: sardine and pork dumplings, sardine dumplings, pork dumplings, sardine potstickers, pork potstickers, pork and fish dumplings, fish potstickers, chinese dumplings, potstickers