- 20ea pot sticker skin
- 300g pork butt (ideally 30% fat)
- 10g Shaoxing rice wine
- 30g sugar
- 45g soy sauce
- 15g corn syrup
- 50g peeled garlic (crushed)
- 2g star anise
- 20g chopped scallion
- 50g hoisin sauce
- 50g sriracha sauce
- Canola or any neutral cooking oil
Grandma’s Pork Pot Stickers
Yeoh Chee
29th July 2022
Grandma’s Pork Pot Stickers
480 min
I learned this recipe from my grandma in Malaysia, and it has been a family favourite for many years.
Occasionally, I make it for our family meal at Monsieur Benjamin, and the staff love them as well.
Serving size: 20 pot stickers
Ingredients
Method
Make the marinade by combining Shaoxing rice wine, sugar, soy sauce, corn syrup, crushed garlic and star anise in a small pot and cook until sugar is dissolved.
Chill in an ice bath or refrigerator until cold and remove star anise pods.
Cut pork butt into 1-inch strips and mix with cooled marinade.
Cover and place in refrigerator overnight to marinate (minimum 8 hours or maximum 24 hours).
Mince pork through a meat grinder (ideally using a ⅛” fine grind disc plate).
Add the marinade and chopped scallions to the meat and mix by hand to incorporate everything together.
To assemble, place 1 tsp of mix on the centre of a single pot sticker skin. Wet the entire rim with water and make five pleats to seal.
Cover and store in refrigerator until ready to cook (up to 3 days or freeze for longer storage).
When ready to cook, make the dipping sauce by combining the hoisin and sriracha in a small dish. Set aside.
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