Prawn and Chive Potstickers
- For the Dumplings
- 225g large shrimp, peeled, deveined and minced
- 3 tbsp Chinese chives (or spring onions), finely chopped
- 1 tbsp oyster sauce
- 1 tbsp Shaohsing rice wine
- Sea salt
- Freshly ground white pepper
- 30 Gyoza dumpling wrappers
- Cornflour, for dusting
- 2 tbsp peanut oil
- For the Dipping Sauce
- 2 tbsp light soy sauce
- 2 tbsp clear rice vinegar
- 2 tsp toasted sesame oil
- Small handful coriander leaves, finely chopped
Mix all the filling ingredients into a bowl and with clean hands squeeze the filling through your fingers so that all the flavors are combined well. Wash your hands and dry well.
Sprinkle a sheet tray or a plate with some cornflour. Then place a dumpling wrapper in the palm of your hand. Place a heaped teaspoon of the filling in the middle of the dumpling skin. Then dip your finger into a water bowl and brush around the rim.
Fold in half so you have a half moon shape pressing down on the edges to make sure the dumpling wrapper sticks together well. Pleat the edges of the dumpling four times pinching well to secure. Place the pot stickers on the cornflour dusted sheet tray until ready to cook. (Tip: you could make ahead to this point and freeze in an air-tight container, then cook from frozen when desired.)
In a small bowl, combine the ingredients for the dipping sauce and set aside.
Heat a wok over medium heat. Cook the pot stickers in two batches, so you don’t over-crowd the pan. Add one tablespoon of oil and arrange half the pot stickers standing up in oil. Cook uncovered until bottoms are pale golden, about one to two minutes. Add 60ml of water around edges of wok, then cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, five to seven minutes. Repeat with next batch.
Serve alongside the dipping sauce.