Guotie- Pot-Stickers (with Beef & Coriander)

Individual Christmas Plum Puddings

Ingredients (Serves 4)

  • ½ teaspoon grated ginger
  • ½ teaspoon cornflour
  • A small pinch each of salt and pepper for seasoning
  • Non-flavoured oil for pan-frying
  • ¼ cup of water
  • Soy sauce for dipping
  • 12 dumpling wrappers
  • 75g beef mince
  • ½ small bunch of coriander, finely chopped
  • 1 spring onion, finely chopped
  • 1 small red chilli, deseeded & finely chopped
  • 1 small clove of garlic, finely minced


Mix the beef, coriander, spring onion, chilli, garlic, ginger and cornflour together in a bowl. Season with salt and pepper and add a drop of water to bind. Place ½ tablespoon filling onto each wrapper and seal by wetting ½ circle of the wrappers.

Heat a small amount of oil in a wok and add the dumplings, arranging them like the petals of a flower. This should be done on the boiling plate of your AGA.

Fry the dumplings until the bottoms are a light brown colour. Pour over a big splash of cold water and cover immediately with a close-fitting lid or tray to steam the upper part of the dumplings. When you can no longer hear the popping and sizzling of the potstickers, remove the lid and let any further moisture evaporate.

Invert a small plate over the potstickers and tip them out carefully so as to keep the shape of the petals. Serve piping hot with soy sauce or your dipping sauce of choice.