NOTE: The term “Chinese dumplings” is pretty broad, but for the purpose of this post, I’ll assume you’re looking for side dishes that pair well with jiaozi, AKA potstickers. Whether you’re cooking up frozen dumplings or making your own BBs from scratch (check out my foolproof pork dumpling recipe, dumpling folding techniques & must-have dumpling tools if you are), here are some truly tasty sides to serve with Chinese dumplings and potstickers that are wayyy better than takeout. It’s easy to get overwhelmed by the possibilities though, so if you’re on the hunt for what to serve with Chinese dumplings & potstickers, I’ve got you. for more info.ĭumplings are one of those rare magical foods that (in my opinion) go amazing with everything. Check out our Privacy Policy and Disclosure. Also, as an Amazon Associate I earn from qualifying purchases. Can also serve with fresh vegetables of your choice.*FYI - this post may contain affiliate links, which means we earn a commission at no extra cost to you if you purchase from them. Step 11: Coat the steamed dumplings with fried garlic oil and Serve with chillies and corianders. Step 10: Place the dumplings on the place coated with garlic oil, and steam for 15 to 20 minutes until the tapioca loses it white colour and starts to turn transparent. Keep your hands wet to prevent the tapioca sticking to you. Add about 1/2 tablespoon of stuffing and then gently curl the tapioca around the stuffing and pinch to seal. Step 9: Grab a golf ball sized ball of tapioca, and flatten it in the palm of your hand. Step 8: Now coat a plate with some garlic oil (to make the garlic oil simply fry some chopped garlic in cooking oil until the garlic turns light brown in colour) This will prevent the dumplings from sticking to the plate when we steam them. Knead them for about five minutes until they are are more dough like as you can see here. Step 7: Now drain the tapioca pearls, and place them into a mixing bowl. Once everything is mixed thoroughly you should now be left with a thick filling for the dumplings that looks like this. Step 6: Finally add the paste that we made in the mortar and pestle earlier, and stir in. Stir and fry for about 5 minutes until everything is thoroughly mixed. Step 5: Add the minced pork that we fried earlier, and the 70g of ground peanuts, stir together, then add the palm sugar, the 1/2 tbsp of fish sauce, a dash of salt. Then add the 50g of preserved radish and 2 tbsp of minced shallots, and fry for about 5 minutes. Step 4: Add 3 tbsp of cooking oil to a pan, and heat on a medium high heat.
Step 3: Fry the 50g minced pork in a pan without oil until cooked.
Step 2: Add 1 tbsp of coriander stalks, about 5 balls of whole black pepper, and 1 clove of garlic to a mortar and pestle, and crush everything into a paste. Place the tapioca back into the mixing bowl and add enough fresh water so that the pearls are completely submerged, and leave them to soak for 30 minutes. Rinse the tapioca thoroughly, then drain the water away. Pour the 250g of tapioca pearls into a bowl and add water to the bowl. Step 1: First we need to wash the tapioca.
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