Chicken and Prawn Potstickers

2013-09-02 17.00.36

I’m not a huge fan of potstickers, but Mangy loves them and will often order them at restaurants or buy packets of frozen dumplings to steam at home. We were grocery shopping recently and had a list in hand and were doing pretty well sticking to that list until Mangy spied a packet of Gyozas in the freezer section…and just like that he was like a three year old in the confectionery aisle. 

It took a lot of cajoling, but I managed to steer him away from the Gyozas and because he finally decided to be reasonable, I thought I’d give him a treat and make them at home. They were surprisingly easy to prepare and I served them with a soy and chili sauce poured right on top.

I would strongly recommend that you take the time to chop up the individual ingredients. I was very tempted to throw everything into the food processor with the chicken and prawn, but I’m glad I resisted. This way, the filling had a nice texture and wasn’t too pasty.

You’ll need (filling):

  • 2 chicken breasts (skin off)
  • 6 medium sized prawns (cleaned and deshelled)
  • 2 cloves garlic (minced)
  • 1 inch piece ginger (grated)
  • 1/2 carrot (grated)
  • 1 teaspoon coriander (chopped finely)
  • 1/2 teaspoon Chinese celery (chopped finely)
  • 3 green chilies (chopped finely)
  • 1 large mushroom (chopped finely)
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger oil
  • 1 teaspoon sesame oil
  • 1 teaspoon white pepper
  • 2 teaspoons Cognac (I would have preferred Chinese wine, but we didn’t have any at home)
  • 1 teaspoon Chinese 5 spice powder
  • 1/2 teaspoon Thai seasoning powder
  • 1 teaspoon fried onions
  • 1 teaspoon oyster sauce
  • 2 tablespoons chili sauce (I use chicken rice chili)
  • salt to taste

You’ll need (dumplings):

  • 20 dumpling (Swee Kao) wrappers (the round ones)
  • 3/4 cup warm water or chicken stock
  • oil
  • 3 thick slices ginger

Method:

Pulse the chicken breasts and prawns in a food processor until finely minced. Add all other ingredients and mix well. At this stage, I would fry off a little of the filling to check for seasoning.

Once you’re happy with the filling, place a couple of teaspoons of the mixture into the middle of a dumpling wrapper. Brush water on the edge of one half of the dumpling skin, and fold over. Using your fingertips, gently pleat the edges. Prepare all the dumplings and set aside.

Heat a wide pan and add enough oil to cover the bottom of the pan. Add ginger slices. Brown the dumplings on the bottom and then flip over to brown both sides. Place dumplings back on their bottoms and crank up the heat. Quickly add water or stock and cover the pan. The liquid will steam the dumplings. When there is no liquid left, dumplings are done. They will be sticking slightly to the pan (hence the name!), using a spatula, gently release the dumplings and serve with a sauce of your choice. Enjoy!

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