CHICKEN AND CORN POTSTICKERS

CHICKEN AND CORN POTSTICKERS

(MAKES ± 50)

500 g chicken mince

3          spring onions, finely chopped

125 ml coriander, chopped

2          garlic cloves, crushed

1          lime, zested

1          small lemon, zested

15 ml   lime juice

30 ml   finely grated ginger

2          green chillies, finely chopped

200 ml cooked, drained corn kernels

15 ml   soya sauce

10 ml   sesame oil

1 packet GYOZA wrappers (about 50)

45 ml   sunflower oil

METHOD:

• Combine all the ingredients (except the wrappers) and mix very well to make the filling
• Place 1 wrapper on a flat surface. Place 1 l teaspoons mince mixture in the centre of the wrapper. Brush a little water around the edge of the wrapper. Fold the wrapper in half, pleating the edges together to seal. Transfer to a large tray. Repeat process with the remaining wrappers.
• Heat 15 ml oil in a large, flat-bottomed frying pan over medium heat. Add 1/3 of the potstickers and cook potstickers for ±3 minutes or until the bases are dark brown and crisp. Carefully pour about 150 ml water into the pan and cover. Reduce heat to low and cook for 8 minutes or until wrappers become translucent.
• Serve with and Asian dipping sauce of choice