Beef Potstickers (Dumplings)

Step 1

In a large mixing bowl, add ground beef, green onions, ginger, cooking wine, soy sauce, sesame oil, white pepper, sugar and salt. Stir with a spatula until evenly combined. Add carrots, corn and peas until evenly mixed.

Step 2

Cover the bowl with plastic cling wrap and marinate for at least one hour in the refrigerator to soak in all the flavours.

Step 3

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.

Step 4

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.

Step 5

Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.

Step 6

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. (To get all sides crispy rather than just the bottom like we did, then cook on both sides until golden and crispy).

Step 7

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.

Step 8

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.

Step 9

Repeat the same steps for another batch of 12-15 dumplings.

Step 10

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.

Step 11

Transfer the crispy dumplings onto a plate and sprinkle some black sesame seeds and green onions on top. Serve with a side of homemade vinegar dipping sauce or spicy chili oil.