Sesame Crusted Chinese Dumplings are just the most moreish thing you can eat. So, my advise is that you make as many as you can, they literally fly off the plate.

We loved the Sesame Crusted Chinese Dumplings so much that they have become a regular item on our menu. I know, I know, you look at the images and say to yourself: “I can’t make those”. Well you can, the dumpling skins, I buy from local Chinese Supermarket and they freeze well, so buy in bulk. You can buy round or square ones, but it does not really matter in the end. Making these dumplings, they are a version of potstickers, is a wonderful activity for the whole family, even the little ones can make them.

The most wonderful thing with these little devils are that you can stuff them with anything, beef, chicken, pork or mushrooms. I made my potstickers with salmon and they were so good. I use some leftover beef from the shredded beef I made in my Instant Pot.

Sesame Crusted Chinese Dumplings

makes about 20

Ingredients

20 round wrappers (dumpling skins)

about 1½ cups shredded beef or any other filling you are using

water

1 egg

125 ml sesame seeds

30 ml peanut oil or vegetable oil is also good

Next make the dipping sauce

½ cup/125 ml soy

15 ml/1 T honey

1 red chili

juice and zest of 1 lime

2 t sesame oil

½ spring onion – finely chopped

Mix all the ingredients and pour into small cups to serve with dumplings

Method

Take one wrapper in the palm of your hand and with your finger, wet the edge of  the wrapper with water. Place a teaspoon of filling in the middle and bring the points together like a little pouch. Give the edges a little squeeze to secure that the filling stays inside while cooking. Whisk the egg in a small bowl and have another bowl ready with the sesame seeds. Dip the bottom of the wrappers in the egg wash and then in the sesame seeds.

Heat a big pan with a lid on the stove. Add a little peanut or vegetable oil to the pan and make sure the whole bottom of the pan is coated. Pack as many dumplings as you can manage into the pan and fry on medium heat until the bottoms of the potstickers have a golden color and the sesame seeds have form a crust. Add ½ cup of water to the pan and immediately close the lid of the pan. Cook until the water has evaporated and fry for a little longer – you will see there is some stickiness happening in the pan. That’s what you want. Serve immediately with the dipping sauce.

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