Recipe: Sesame chicken pot stickers

By Donna Hay

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Sesame chicken pot stickers. Photo / Donna Hay Magazine
Sesame chicken pot stickers. Photo / Donna Hay Magazine

Pot stickers are dumplings that have been lightly pan-fried, as opposed to just boiled or steamed, giving them lovely browned sides and an irresistible crispy bite. These delicious golden parcels are easier to make yourself than you might think. Filled with ground meat, vegetables and spices, simply fold over the store-bought wrappers and press to seal.

Makes 30

• 2 Tbsp vegetable oil
• 2 cups thinly sliced Chinese cabbage
• 2 cloves garlic, crushed
• 1 x 3cm piece ginger, peeled and finely grated
• 1 Tbsp sesame seeds
• 250g chicken mince
• 1 egg white
• 2 Tbsp oyster sauce
• 1 Tbsp sesame oil
• 2 Tbsp finely chopped chives
• 30 gow gee wrappers
• Soy sauce and chilli sauce, to serve


1. Heat ½ Tbsp of the oil in a frying pan over medium heat. Add the cabbage, garlic, ginger and sesame seeds and cook for 3-4 minutes or until softened. Transfer to a large bowl and allow to cool. Add the mince, egg white, oyster sauce, sesame oil and chives and mix well to combine.

2. Place the gow gee wrappers on a clean surface and brush the edges with water. Place 1 tsp of the chicken mixture into the centre of each wrapper, fold over the edges and press to enclose the filling. Gently pinch and fold the top of each dumpling.

3. Place ½ Tbsp of the oil and ½ cup water in a frying pan over medium heat. Add one-third of the dumplings and cook, covered, for 5 minutes. Remove the lid and cook for a further 5-6 minutes or until the water is evaporated and the dumplings have a golden crust on one side. Remove from the pan, cover to keep warm and repeat until all the dumplings are cooked. Serve with soy and chilli sauce.


Tips and tricks

• Keep the gow gee wrappers covered with a tea towel while assembling your pot stickers, so they don't dry out and crack.

• Use any mince you like, simply replace the chicken mince with the same amount of pork, beef, veal or turkey mince.

• You can freeze the uncooked dumplings. Place them in a single layer on a baking tray lined with non-stick baking paper. Once frozen, pack them in airtight containers and use within 1 month.

• You can cook the dumplings directly from the freezer - just add an extra ¼ cup water and cook, covered, for 10 minutes. Uncover and cook for a further 5-6 minutes or until the water is evaporated and the dumplings have a golden crust on one side.

For more recipes visit the Donna Hay website, www.donnahay.com.

- NZ Herald

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