Prawn and Ginger PotstickersYum
As a big fan of Japanese cuisine, potstickers were always high on the list to try out: I mean, what’s not to love about these delicious little parcels? They’re always so popular on any trip to a Japanese restaurant, so when these guys make an appearance in your home, people will be crazy impressed! The thing is, they’re super easy. The fact that we used pre-made gyoza wrappers, which are pretty easily found in any good Asian supermarket, makes it even simpler (though you can make your own if you are so inclined).
But genuinely, they’re perfect for so many situations. Both adults and kids will love trying the folding. Although there is a knack to it, it can be easily simplified by just sealing without a pleat. You’ll also get a good laugh at some of the results less-adept pleaters get (Don’t worry; they’ll still taste great!). The filling is totally adaptable. Pork and Prawn is more traditional, but chicken is also common. You could also make a vegetarian version; the world’s your oyster! They’re pretty elegant too, making them great for dinner parties or more formal occasions.
Potstickers are just asking to be dipped, so dipping sauces become as important as ever. For this batch, I used a selection of sweet chilli, satay and hoisin. You could use a simple sweet soy dipping sauce for something simple, or something from the shops if you’re feeling a little lazy (let’s be honest, we’re all guilty of it).
If you’re a fan of Japanese cuisine, these are worth trying. They’re as good (if not better!) as anything you’ll get in a restaurant or take-away, and it’ll take no time at all to whip them up. Just look at those crispy golden bottoms. There are literally no excuses.
- One packet pre-made Gyoza Wrappers
- 200g peeled prawns.
- 1 medium pak choi, finely chopped.
- 3 medium spring onions, finely chopped.
- a small handful of coriander (leaves & stalks), finely chopped.
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- A half inch piece of ginger, grated.
- One garlic clove, grated.
- Chilli, to taste.
- Chop up your prawns into medium/small pieces.
- Chop Pak Choi, spring onion and coriander, and combine with the soy sauce, oyster sauce, ginger, garlic and chilli.
- Mix all ingredients together.
- Add the mixture to a food processor and pulse a few times until the mixture is a little more combined. This step is optional, but I find this makes the filling a little easier to handle.
- Place a gyoza wrapper in the palm of your hand.
- Using a teaspoon, place a small portion of the filling in the centre of the wrapper.
- Wet the edges of the wrapper, and pinch one side closed.
- Seal the dumpling by pleating the edge of the wrapper into a fan-like design.
- To cook, add 2 tablespoons of vegetable or sesame oil to a heated pan.
- Pack the dumplings tight into your pan and fry for about 1/2 minutes on a medium/high heat, until the bottoms are brown and crispy.
- Reduce heat slightly and add hot water until the entire bottom of the pan is covered (be careful here as the pan may spit!).
- Place a lid over your pan and allow the dumplings to steam for around 5 minutes.
- When all the water has boiled off, your dumplings are ready!
- You can make a simple dipping sauce by mixing some soy sauce, chilli oil or sesame oil, and a little honey.
- Serve with some sliced spring onion and coriander leaves.