Dim Sum Cookery Class

• Shred the Chinese leaf very finely, mix with a pinch of salt and let it sit for 5 minutes. Squeeze out as much water as possible.
• Combine the pork, squeezed Chinese leaf, and all other ingredients in a bowl. Mix vigorously in one direction until the mixture becomes sticky

Assemble

• Place a small amount of filling (about 1–2 teaspoons) in the center of each wrapper. Wet the edge with water and fold/pleat to seal

Choose your Cooking Method

Steamed Method

• Place non-stick materials such as cabbage leaves or baking paper in a steamer and place the dumpling on it. Make sure the dumplings are not touching each other. Put the lid on. Place the steamer over a saucepan of boiling water and cook for 6-12 minutes on medium-low heat.
• When cooked the dumpling should look slightly translucent Serve immediately.

Pan Fried Potsticker Method

• In a well-heated pan, add some cooking oil. Place your dumplings and cook over medium-high heat until the bottom of the gyoza is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low. Add the water (1/4 cup) and put the lid on to cook with the steam.
• This will ensure the meat is thoroughly cooked without burning. Your gyoza should be ready to eat when most of the water disappears from the pan (about 5 mins).

• Pre soak shiitake mushrooms in hot water until soft, 5-10mins and dice finely.
• Dice pork and prawns, slice spring onions.
• Mix the pork and prawns, salt, pepper in a bowl, then add the rice wine and soy sauce, chicken powder, sugar and spring onions
• Set aside.
• Cup the wrapper in your hand and fill - keep compressing with a spoon or butter knife.  Then seal by pinching the money bag together.  The should be full but not overflowing.
• Steam in Bamboo steamer for 8 minutes

• Mix the flour and water together in a small bowl to create the "glue" and set aside.
• Heat the sesame oil in a pan. Add garlic (and chilli if using) and sauté until fragrant.
• Add carrot, Chinese leaf, bamboo shoots, and mushrooms. Stir-fry on high heat for 2-3 minutes until softened. Add bean sprouts last and cook for another minute.
• Stir in the oyster sauce, MSG, soy sauce, and white pepper. Mix well. Remove from heat and let the filling cool completely. This is crucial to prevent soggy pastry.
• Place a spoonful of filling on a wrapper, fold according to package directions, sealing the edge with your flour glue
• Add vegetable oil to the pan and shallow fry for about 8 minutes

• Mix all the ingredients in a bowl and refrigerate until needed.

How to use:

• If using a new bamboo steamer, soak the base in water for 5 minutes, then dry thoroughly. This helps remove any residual oils or odours from the manufacturing process.
• Line each basket with lettuce leaves, cabbage, or parchment paper to prevent sticking.
• Cut ingredients into uniform pieces and arrange them in a single layer, leaving space between items so the steam can circulate properly. Avoid overcrowding.
• Place meat and fish in the lower tiers, with dumplings or pre-soaked rice in the middle or upper layers.
• Add approximately 2cm of water to a wok or pan and bring to a gentle simmer over medium heat.
• Position the steamer over the pan and cover with the steamer lid or a tight-fitting pan lid.
• Steam until the food is cooked through or to your desired doneness.