Gallery example: Delicious Won Tons with Sweet Chilli Dipping Sauce!
Yield: Approximately 50 potstickers
- 1 napa cabbage
- 1.5 cups of finely chopped asparagus
- 1.5 cups of finely chopped mushrooms (I used shitake mushrooms)
- 2-3 sprigs of spring onions (chopped)
- 2 cups of water chestnuts (finely diced)
- 2 garlic cloves (minced)
- splash of soy sauce
- 2 tbsp of chilli paste
- tpsp toasted sesame oil
- tbsp rice wine
- tbsp minced ginger
For the dipping sauce
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
2 chopped spring onions for garnish
1 tsp toasted sesame seeds for garnish
1 teaspoon chilli paste with garlic
1/2 cup cold water
50 round gyoza or potsticker wrappers
1. Heat 1 tablespoon of vegetable or peanut oil in a wok over medium-high heat. Add minced ginger and garlic. Cook for about 1 minute then add all the vegetables to cook for a few mins. Add the sesame oil, soy sauce and chilli paste, then add a splash of rice wine and cook off. Mix together until the sauce thoroughly mixed in.
2. Once all vegetables are nice and tender, take off heat and cool the mixture for about 20mins. I usually transfer my mixture to a bowl set in ice water to cool it down faster.
3. Assembling: There are different ways to fold dumplings, my mum taught me how to fold it this particular style, which is fairly common.
How to fold potstickers (image from newasiancuisine.com)
4. For cooking in small batches: Add 2 tablespoons of oil to a nonstick frying pan over medium heat. Once hot, place the dumplings in the pan, flat side down. Fry for 2-3 minutes, until the bottoms are nicely browned. Add a small splash of water and immediately cover the pan to start the steaming. Steam for 3 to 4 minutes and remove from heat.
Transfer to serving plate and serve with dipping sauce. yum!