CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chicken And Corn Potstickers

1

  • Overview
  • Ingredients
    14 items
  • Directions

Chicken and corn potstickers are savory dumplings filled with a flavorful mixture of chicken mince, fresh herbs, and spices, perfectly complemented by a crispy exterior. These bite-sized delights are great for sharing at any gathering.

  • 500g chicken mince
  • 3 spring onions
  • 125ml coriander
  • 2 garlic cloves
  • Zest of 1 lime
  • Zest of 1 lemon
  • 15ml lime juice
  • 30ml finely grated ginger
  • 2 green chillies
  • 200ml tinned corn kernels
  • 15ml soy sauce
  • 10ml sesame oil
  • 1 pack gyoza wrappers
  • 45ml sunflower oil

  • Combine all the ingredients (except the wrappers) and mix very well to make the filling.
  • Place 1 wrapper on a flat surface. Place 1 teaspoon of the 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 the 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 for approximately 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 the wrappers become translucent.
  • Serve with an Asian dipping sauce of choice.