Pot Stickers with Stir-Fried Green Beans

Pot stickers: Heat the two oils in a sauté pan and cook the leek, carrot, garlic and the salt until tender. Tip into a bowl and cool. Combine with the ginger, coriander, pork mince, 5 spice, soy and the shaoxing. Season and beat well to combine.

Lay 6 wrappers on the bench and put 2 teaspoonfuls of mixture in the centre of each wrapper. Brush round the edges of one dumpling at a time with a little water and fold in half to form a half moon. Press the edges together and pinch to make small pleats. Lift each dumpling up by the pleats and press down lightly to flatten the bottom. Place on a baking paper lined tray until ready to cook.

To cook: Heat 1 tablespoon of oil in a large non stick sauté pan. Place the dumplings close together but not touching, on their sides and cook over a medium heat for 1 minute or until golden and crisp. Do not turn them over. Add ½ a cup of water, cover tightly and steam for 10 minutes over a medium to low heat until all the water has evaporated.

Beans: Combine all the sauce ingredients in a wok or sauté pan. Add the capsicum and cook for 1 minute. Add the beans and a splash of water and cook until the beans are heated through.

To serve: Arrange the pot stickers on a serving platter and garnish with extra spring onions. Serve with stir fried beans and soy sauce, chilli sauce and red vinegar for dipping. 

Pantry Note:Shaoxing Rice Wine is derived from glutinous rice, China’s most famous rice wine has a soft rich flavour and is enjoyed like a fine sherry, although wine specified for cooking is rather harsh in comparison. The flavour enriches braised dishes and marinades.