24 wonton wrappers
Peanut or vegetable oil, for frying
250ml prepared NOMU Chicken Stock
FILLING:
Vegetable or peanut oil, for frying
2 small shallots, finely chopped
150g shiitake mushrooms, finely chopped
¼ cup spring onion, finely chopped
1 thumb-sized piece of ginger, finely grated
1 tsp sesame oil
½ tsp NOMU Garam Masala or Oriental Rub
300g chicken or pork mince (see Tips)
1 tbsp oyster sauce
1 tsp cornstarch
DIPPING SAUCE:
4 tbsp light soy sauce
3 tbsp rice vinegar
½ tsp chili oil or paste
1 tsp brown sugar, or to taste
½ clove garlic, peeled and chopped
1 tsp minced ginger
1 tsp lime juice
1 tbsp coriander, finely chopped
To make the dipping sauce, combine all ingredients and stir through. Allow to stand for ½ hour to allow the flavours to infuse.
To make the wonton filling, sauté the shallots in a little oil until soft and lightly golden. Add the mushrooms, spring onion, ginger, sesame oil and NOMU Rub and fry until the mushrooms are cooked. Place in a mixing bowl and allow to cool before adding the mince, oyster sauce and cornstarch.
Lay out the wonton wrappers on the counter. Place a teaspoon of the filling mixture onto one side of a wrapper. Wet the edges with some water or egg white and fold over the other side to close. Press the edge down firmly and then, using your thumb and forefinger, crimp the edge to create a “fan”. Repeat with the remaining wrappers and filling.
Heat another splash of oil in a non-stick pan and fry the wontons on their bases until golden brown and crispy. Add the hot stock and immediately place the lid on the pan. Steam the potstickers for 5 minutes until the filling is just cooked through and still succulent.
Serve immediately with dipping sauce.
Tips: Finely chopped prawns will also make a tasty filling for these potstickers, or a combo of pork and prawn.
Wonton wrappers can be bought at Asian markets.
You can check the flavours of your filling by fry a small amount until cooked. Taste and adjust to your preference.
You can make the potstickers ahead of time. Dust with a little flour and freeze in a single layer on a baking tray. Once frozen, they can be placed into bags and stored in the freezer until needed.
24 wonton wrappers
Peanut or vegetable oil, for frying
250ml prepared NOMU Chicken Stock
FILLING:
Vegetable or peanut oil, for frying
2 small shallots, finely chopped
150g shiitake mushrooms, finely chopped
¼ cup spring onion, finely chopped
1 thumb-sized piece of ginger, finely grated
1 tsp sesame oil
½ tsp NOMU Garam Masala or Oriental Rub
300g chicken or pork mince (see Tips)
1 tbsp oyster sauce
1 tsp cornstarch
DIPPING SAUCE:
4 tbsp light soy sauce
3 tbsp rice vinegar
½ tsp chili oil or paste
1 tsp brown sugar, or to taste
½ clove garlic, peeled and chopped
1 tsp minced ginger
1 tsp lime juice
1 tbsp coriander, finely chopped
To make the dipping sauce, combine all ingredients and stir through. Allow to stand for ½ hour to allow the flavours to infuse.
To make the wonton filling, sauté the shallots in a little oil until soft and lightly golden. Add the mushrooms, spring onion, ginger, sesame oil and NOMU Rub and fry until the mushrooms are cooked. Place in a mixing bowl and allow to cool before adding the mince, oyster sauce and cornstarch.
Lay out the wonton wrappers on the counter. Place a teaspoon of the filling mixture onto one side of a wrapper. Wet the edges with some water or egg white and fold over the other side to close. Press the edge down firmly and then, using your thumb and forefinger, crimp the edge to create a “fan”. Repeat with the remaining wrappers and filling.
Heat another splash of oil in a non-stick pan and fry the wontons on their bases until golden brown and crispy. Add the hot stock and immediately place the lid on the pan. Steam the potstickers for 5 minutes until the filling is just cooked through and still succulent.
Serve immediately with dipping sauce.
Tips: Finely chopped prawns will also make a tasty filling for these potstickers, or a combo of pork and prawn.
Wonton wrappers can be bought at Asian markets.
You can check the flavours of your filling by fry a small amount until cooked. Taste and adjust to your preference.
You can make the potstickers ahead of time. Dust with a little flour and freeze in a single layer on a baking tray. Once frozen, they can be placed into bags and stored in the freezer until needed.
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