

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
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