STONEKING’S CHICKEN & POT-STICKER DUMPLINGS

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Ingredients

200g chicken mince

8 green prawns, tails removed, finely chopped

225g can water chestnuts, drained, chopped

2cm piece ginger, finely chopped

3 green shallots, thinly sliced

1 Tbsp oyster sauce

½ tsp sesame oil

1 Tbsp light soy sauce

6 shiitake mushrooms, thinly sliced

500g packet white gow gee wrappers

240ml canola or vegetable oil

1.2L hot water

Dipping sauce

3 Tbsp light soy sauce
1 red chilli, thinly sliced
2cm piece ginger, cut into fine batons
1 tsp sugar
½ tsp sesame oil

Preparation time:  30 mins  Cooking time:   25 mins

Makes:   48

Preparation

1. Put mince and prawn in a medium bowl and stir to combine. Add water chestnut, ginger, shallot, oyster sauce, sesame oil, soy sauce and mushroom. Stir well.

2. Lay 4 of the gow gee wrappers on a clean, dry surface. Wet 1 side of each with a little water. Put 1 tsp of the filling in center of each wrapper, then fold edges together and press into pleats to seal. Repeat to make 48 dumplings.

3. Put dumplings on a tray and keep, covered, in the fridge until ready to cook (put any leftover wrappers in freezer for later use).

4. Heat 60ml of the oil in a large non-stick frying pan over a medium-high heat. Add about 12 of the dumplings, pleat-side up, and cook for 2-4 minutes or until deep-golden on bottom. Pour in 300ml of the water and cover pan with a tight-fitting lid. Cook for 5-6 minutes or until water has evaporated. Repeat, in batches, to cook remaining dumplings.

5. Meanwhile, to make dipping sauce, combine all ingredients in a small bowl.

6. Serve dumplings immediately with dipping sauce on the side.

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About stonekingseminars

Poet, screenwriter, producer, mentor
This entry was posted in Miscellaneous, Recipes. Bookmark the permalink.

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