Beef, shiitake and five spice potsticker dumplings
- ⏱ 1 hour
- Medium
- Serves 1
- 👥 2-cook recipe
Potsticker dumplings filled with beef, shiitake mushrooms, aromatics and Chinese five spice, served with a dipping sauce.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Beef, shiitake and ...
0/0
COOK 1COOK 2
1Prepare filling aromatics
Grate the garlic cloves to a paste
Grate the ginger for filling and very finely chop the...
2Rehydrate mushrooms
3Plate and serve
+ 16 more steps in the app
Beef, shiitake and ...
0/0
COOK 2COOK 1
1Prepare filling aromatics
2Rehydrate mushrooms
Cover the dried shiitake mushrooms with boiling water...
3Plate and serve
+ 16 more steps in the app
Ingredients
- 40 g dried shiitake mushrooms
- 250 g beef mince
- 50 ml beef stock
- 1 tbsp light soy sauce for filling
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 3 garlic cloves (grated to a paste)
- 3 in ginger for filling (grated)
- 3 spring onions for filling (very finely chopped)
- 1 tsp Bart Chinese Five Spice
- 1 pinch salt
- vegetable oil, to taste
- 20 dumpling wrappers (defrosted if frozen)
- 1 tbsp black vinegar
- 1 tbsp light soy sauce for dipping sauce
- 1 spring onion for dipping sauce (finely shredded)
- 1 cm ginger for dipping sauce (finely chopped)
- 1 bird's eye chilli (finely sliced)
The full plan
Split between two cooks — each step says who's on it.
1. Prepare filling aromatics COOK 2
- Grate the garlic cloves to a paste
- Grate the ginger for filling and very finely chop the spring onions for filling
🤝 Cook 2 picks up the filling.
2. Rehydrate mushrooms COOK 1
- Cover the dried shiitake mushrooms with boiling water and set aside for 20 minutes to rehydrate, chop finely
3. Prepare dipping aromatics COOK 1
- Finely shred the spring onion for dipping sauce, finely chop the ginger for dipping sauce and finely slice the bird's eye chilli
4. Combine filling COOK 2
- In a large bowl, combine the beef mince, beef stock, light soy sauce for filling, Shaoxing wine, sesame oil, dried shiitake mushrooms, garlic cloves, ginger for filling, spring onions for filling and Bart Chinese Five Spice with a pinch of salt
🤝 Cook 1 hands over mushrooms.
5. Test seasoning COOK 2
- Heat a small frying pan over medium-high heat and add a splash of vegetable oil
- Cook a small piece of the filling, about a teaspoon, and taste to see if it is seasoned enough, If the filling needs more salt, add it to the mixture
6. Make the dumplings COOK 1
- Have a couple of damp tea towels ready for covering the wrappers, along with a small bowl of water
- Cover the dumpling wrappers with a damp tea towel so that they do not dry out
- Place a wrapper in your hand and place a teaspoon of filling in the centre of the wrapper
- Dip your finger in the bowl of water and moisten the edge of one half of the wrapper
- Fold the dumpling in half, and either pleat it shut or simply press the two sides together in a crescent moon shape
- Place the uncooked dumplings onto a lightly oiled baking tray and cover with another damp tea towel to stop them drying out
🤝 Cook 2 hands over filling.
7. Cook dumplings COOK 1
- In a large, lidded frying pan, heat 1 tablespoon of vegetable oil over medium heat
- Add the dumplings, pleated side up, and cook for a few minutes until their bottoms are golden and crisp
- Add a splash of water to the pan
- Cover the pan with a lid, trapping the steam
- Steam the dumplings for a few more minutes, or until the filling is cooked through
8. Make dipping sauce COOK 1
- In a small bowl, combine the black vinegar, light soy sauce for dipping sauce, spring onion for dipping sauce, ginger for dipping sauce and bird's eye chilli, mixing well
9. Plate and serve BOTH
- Serve the dipping sauce on the side of the dumplings
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