chicken prawn and chilli pot stickers
yummy
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Chicken, prawn and chilli pot stickers
If you're entertaining a crowd, prepare the pot stickers ahead and store, covered with a damp clean tea towel in the refrigerator and cook when required.
Ingredients
- 200 gm minced chicken
- 6 large cooked king prawns, cleaned, finely chopped
- 3 tsp finely grated ginger
- 2 red shallots, finely chopped
- 1½ tbsp Thai chilli jam
- 2 tsp oyster sauce
- 3 tsp each finely chopped coriander and Vietnamese mint
- 1 egg, lightly beaten
- 24 gow gee wrappers (see note)
- 60 ml (¼ cup) vegetable oil
- 1 long green chilli, thinly sliced, plus extra chopped to serve
- Micro coriander, kimchi and dumpling sauce (see note), to serve
Direction
- For filling, place chicken, prawn meat, ginger, garlic, shallots, chilli jam, oyster sauce, herbs and egg in a bowl; season to taste and mix to combine. Roll into 24 even oval-sized balls.
- Place gow gee wrappers on a clean work surface and brush edges with water. Place one ball in the centre of each wrapper. Fold edges of the wrappers over and press together to seal, then pleat as desired.
- Heat oil in a large non-stick frying pan with a lid over medium-high heat. Add dumplings, followed by 250ml water. Cover with lid and cook for 5-7 minutes. Remove lid and cook until water has evaporated, and dumplings are cooked and golden underneath (4-6 minutes).
- Divide pot stickers between plates and scatter with sliced green chilli and micro coriander. Serve with kimchi, finely chopped green chilli and dumpling sauce on the side.