Mahjong Night Potstickers

Mahjong Night Potstickers

Recipe by Nigel Stanislaus

They got their name translated from the mandarin word guo-tie which means 'pot-stick' in English.

Legend has it that the imperial chef of the Chinese palace carelessly left the dumplings on the pan for too long and burnt the bottom of the dumplings to a crisp leaving the top soft and smooth. With no time to re-cook, the nervous imperial chef presented the dumplings upside down with the crispy side facing up and courageously declared a new style of dumplings. Alas the court loved it and we commoners get to enjoy it today.

The best way to get a good result is to use a nonstick frypan like my Italian made, RACO Bravo 24cm Frypan for even heating and a crispy golden finish executed on a low to medium heat.


  • 400g quality beef mince
  • 2 tablespoons of minced ginger
  • 1 teaspoon of sesame oil
  • 2 tablespoons oyster sauce
  • 2 tablespoons Japanese mirin
  • 1 egg
  • 1 cup of chopped shiitake mushrooms
  • 1 teaspoon of white pepper
  • 1 tablespoons rice bran oil
  • 4 tablespoons of corn starch solution

Note: Create a corn starch solution by adding 1/2 teaspoon of corn starch to about 4 tablespoons of water, briskly whisk it for 3-4 seconds to make a cloudy white liquid.


  1. In a large mixing bowl, mix all the ingredients together except the last two on the list. Keep stiring the mixture in a clockwise direction to amalgamate the ingredients properly.
  2. Cover with a plastic wrap and refrigerate for 20 minutes.
  3. Once the mixture is chilled and more firm, spoon the filling on each dumpling skin and fold them in half using water dabbed around the edges to make them stick.
  4. Join the edges together, start to pleat the edges and place on a plate. I find freezing the dumplings after helps keeping the shape better when pan frying later.
  5. To cook, place the RACO Bravo Frypan over a medium heat for two minutes then turn it down slightly. Add oil and fry for a couple of mins until the bottom starts to crisp then add the corn starch and cover for 3 mins.
  6. Remove lid to let the moisture evaporate. I personally like to flip my dumplings on another side so I get two crispy surfaces (yum!).
  7. Remove and toss in sesame oil and garnish with sesame seeds and chives.

Tip: Dumplings can be made a few days in advance until its reading to cook. The pros of freezing the dumpling helps them to retain a better shape while cooking.

If you cook your dumplings frozen, removed from the freezer and place them straight into the pan and steam for an extra 2 mins over a medium fire. Do not defrost.

For best results, use the RACO Bravo 24cm Frypan.

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