Ethnic and fusion recipes
Chicken and prawn pot stickers
5 (1)
30 min
Serves 8
Chinese
Ingredients
- For the pot stickers filling For the pot stickers filling
- 2 chicken breasts 2 chicken breasts
- 1 cup frozen prawns 240 ml frozen prawns
- 1 inch fresh ginger root (finely grated) 2.5 cm fresh ginger root (finely grated)
- 2 green onions, finely chopped 2 green onions, finely chopped
- 1 tbsp oyster sauce 15 ml oyster sauce
- 3 tbsp light soy sauce 44 ml light soy sauce
- 1 tsp corn starch 4.9 ml corn starch
- Wonton wrappers Wonton wrappers
- For the sauce For the sauce
- 4 tbsp light soy sauce 59 ml light soy sauce
- 1/3 tsp sesame oil 1.6 ml sesame oil
- 1 tsp Worcestershire sauce 4.9 ml Worcestershire sauce
Method
Prepare the pot stickers filling
Put the chicken breast, prawns, grated ginger, green onions, oyster sauce, soy sauce and corn starch in a food processor and process in short pulses for a few seconds, until all ingredients are finely chopped. Do not over process.
Assemble the pot stickers
Take a wonton wrapper and place about a teaspoon full of the chicken filling in the center. Wet the edges of the wonton wrapper using your index finger and fold it, diagonally, so that one corner meets the opposite one. Press the edges using your fingers and try to get rid of any air pockets inside the wonton. Repeat the process until you use all of the chicken filling.
You should make 40 to 60 dumplings, depending on the amount of filling you use in each dumpling.
Cook the dumplings (pot stickers)
Add one or two tablespoons of vegetable oil in a skillet over high heat. Add a few dumplings at a time and cook on one side only for a few seconds, until the side being cooked turns dark brown. When all the dumplings have been fried, cook them in water in batches of 10 to 12. Add 1/4 cup of water each time and cook covered over medium to low heat for 8 to 10 minutes, until the dumplings are cooked through.
Serve the pot stickers with stir fried vegetables (see below) and the sauce. To make the sauce, combine all ingredients in a small bowl and stir well.
Put the chicken breast, prawns, grated ginger, green onions, oyster sauce, soy sauce and corn starch in a food processor and process in short pulses for a few seconds, until all ingredients are finely chopped. Do not over process.
Assemble the pot stickers
Take a wonton wrapper and place about a teaspoon full of the chicken filling in the center. Wet the edges of the wonton wrapper using your index finger and fold it, diagonally, so that one corner meets the opposite one. Press the edges using your fingers and try to get rid of any air pockets inside the wonton. Repeat the process until you use all of the chicken filling.
You should make 40 to 60 dumplings, depending on the amount of filling you use in each dumpling.
Cook the dumplings (pot stickers)
Add one or two tablespoons of vegetable oil in a skillet over high heat. Add a few dumplings at a time and cook on one side only for a few seconds, until the side being cooked turns dark brown. When all the dumplings have been fried, cook them in water in batches of 10 to 12. Add 1/4 cup of water each time and cook covered over medium to low heat for 8 to 10 minutes, until the dumplings are cooked through.
Serve the pot stickers with stir fried vegetables (see below) and the sauce. To make the sauce, combine all ingredients in a small bowl and stir well.
Cook's notes
You can serve stir fried cabbage and onion together with the pot stickers. To prepare the vegetables, roughly chop 1/2 a cabbage and 1 or 2 onions. Stir fry them in 1 tablespoon of vegetable oil for 1 or 2 minutes (do not overcook them). Add a splash of Chinese rice wine and 2 tablespoons of light soy sauce, cook for 1/2 a minute more and serve.
Here is a recipe for pot stickers with pork filling
Ingredients
500 g minced pork
1 inch ginger, peeled and grated
2 green onions, finely chopped
1 Tbsp oyster sauce
4 Tbsp light soy sauce
1 Tbsp Chinese rice wine
1 tsp corn starch
1 cup Chinese or regular cabbage, finely chopped
1 tsp sesame oil
Dash of freshly ground black pepper
Combine all ingredients in a bowl and stir well until combined. Refrigerate for 15 minutes. Fill the dumpling skins and cook as directed above. Serve with the soy, sesame and Worcestershire sauce with stir fried cabbage and onion.
The dumplings can be frozen for 1 to 2 months and used when needed. Just cook them like fresh dumplings for 2 to 3 minutes more. They taste almost like fresh dumplings.
Here is a recipe for pot stickers with pork filling
Ingredients
500 g minced pork
1 inch ginger, peeled and grated
2 green onions, finely chopped
1 Tbsp oyster sauce
4 Tbsp light soy sauce
1 Tbsp Chinese rice wine
1 tsp corn starch
1 cup Chinese or regular cabbage, finely chopped
1 tsp sesame oil
Dash of freshly ground black pepper
Combine all ingredients in a bowl and stir well until combined. Refrigerate for 15 minutes. Fill the dumpling skins and cook as directed above. Serve with the soy, sesame and Worcestershire sauce with stir fried cabbage and onion.
The dumplings can be frozen for 1 to 2 months and used when needed. Just cook them like fresh dumplings for 2 to 3 minutes more. They taste almost like fresh dumplings.
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