Singapore, Asia · Bak Chor Mee

Bak Chor Mee Potstickers with Black Vinegar Chilli Dip

Name: Bak Chor Mee Potstickers with Black Vinegar Chilli Dip
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 2
Cuisine: Singapore
Ingredients: Dried shiitake mushrooms 2; Minced pork 200 g; Spring onions 1; Ginger 6 g; Light soy sauce 2 tsp; Oyster sauce 1 tsp; Toasted sesame oil 1 tsp; White pepper 1 pinch; Cornflour 1 tsp; Round dumpling wrappers 16; Vegetable oil 1 tbsp; Water (for steaming) 60 ml; Chinese black vinegar 2 tbsp; Sambal chilli paste 2 tsp

All the pork-and-shiitake savour of bak chor mee folded into crisp-bottomed potstickers, dunked in a black vinegar sambal dip.

ServingsServes 2

Total cooking time50 min

Soaking mushrooms+ 20 min

DifficultyMedium

Method

Cover the dried shiitake with hot water and soak for . Squeeze dry, remove the stems and chop very finely. Keep 1 tbsp of the soaking water.
Add in this stepDried shiitake mushrooms 2
In a bowl put the pork, mushrooms, finely sliced spring onions, half the ginger (finely grated), light soy, oyster sauce, sesame oil, white pepper, cornflour and the 1 tbsp mushroom water. Stir in one direction for 1 minute until sticky; this keeps the filling juicy and in one piece.
Add in this stepMinced pork 200 gSpring onions 1Ginger 3 gLight soy sauce 2 tspOyster sauce 1 tspToasted sesame oil 1 tspWhite pepper 1 pinchCornflour 1 tsp
Put a heaped teaspoon of filling in the centre of a wrapper, wet the edge, fold in half and pleat to seal tightly. Stand each one on a plate so the bottom is flat. Don't overfill or they will burst.
Add in this stepRound dumpling wrappers 16
Heat the oil in a 24 cm non-stick pan on medium-high heat. Working in 1 batch(es), arrange the dumplings flat-side down in a circle and fry for , until the bottoms are deep golden.
Add in this stepVegetable oil 1 tbsp
medium-high heat
Pour in the water (divided between batches) and immediately cover with a lid; cook on medium heat for . Hold the lid like a shield as you pour, because it spits. When the water has almost gone and the wrappers look translucent, uncover and leave for 1 more minute to re-crisp the bottoms. The filling must be piping hot with no pink.
Add in this stepWater (for steaming) 60 ml
medium heat
For the dip, mix the black vinegar and sambal with the rest of the ginger cut into fine shreds. Serve the potstickers crisp-side up with the dip.
Add in this stepChinese black vinegar 2 tbspSambal chilli paste 2 tspGinger 3 g

Cook's tip

Keep unused wrappers under a damp cloth; dry edges won't seal. Freeze shaped dumplings on a tray without touching, then bag them for up to a month and cook from frozen, adding 2 minutes to the steaming.

Cooking it at camp

Shape and freeze them at home; they stay cold longer in the cooler. At the campsite one lidded pan does the frying and steaming. Mix the dip at home in a small jar.