Beef and Carrot Potstickers with Chilli Dipping Sauce
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Ingredients
- 32 dumpling wrappers
- 300 g beef mince
- 1 carrot, grated
- 3 spring onions, finely sliced
- 1 tsp fresh ginger, grated
- 2 tbsp light soy sauce
- 2 tbsp chilli oil
- 1 tbsp rice vinegar
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 433 kcal
- Protein
- 19.7 g
- Carbohydrate
- 29.4 g
- of which sugars
- 2.1 g
- Fat
- 26 g
- of which saturates
- 7.2 g
- Fibre
- 1.9 g
- Salt
- 1.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the beef mince with the carrot, spring onions, fresh ginger and 1 tablespoon of the light soy sauce.
- 2
Lay out the dumpling wrappers and spoon a teaspoon of filling into the centre of each, dampen the edges and pleat or press firmly to seal.
- 3
Heat the groundnut oil in a large non-stick frying pan and fry the dumplings in a single layer for 2 minutes, until golden on the base.
- 4
Pour in 100ml water, cover immediately and steam for 6 minutes, until the filling is cooked through with no pink beef remaining.
- 5
Uncover and cook for a final 2 minutes to let any remaining water evaporate and the bases crisp up again.
- 6
Mix the remaining soy sauce with the chilli oil and rice vinegar for a dipping sauce, and serve the potstickers hot alongside.
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