Weekend Australian Recipes Saturday 17 february Pot stickers and Dumplings

Pot stickers and dumplings

Making pot stickers and dumplings may at first appear daunting but with won ton and gow gee wrappers readily available in many supermarkets, they are simple to make to home. The recipes here can all be prepared in advance and then cooked and served when needed. Mostly I serve them accompanied with a dipping bowl of soy sauce or some sweet chilli sauce or a dipping sauce made by combining 2 tablespoons soy sauce, 4-6 slices of red chilli, 1 teaspoon grated ginger and 1 tablespoon rice wine vinegar (or sherry).

Chicken pot-stickers

500g cooked chicken

1 clove garlic, crushed

1 chilli, chopped

3 spring onions, finely sliced

1 tablespoon light soy sauce

2 tablespoons each chopped fresh basil and coriander leaves

About 30 wonton or gow gee wrappers

Vegetable oil, for frying

1-2 cups chicken stock, for steaming

Put the chicken, garlic, chilli, spring onions, soy sauce and herbs in a food processor and pulse until roughly chopped. Place 2 teaspoons of the mixture in the centre of a wonton wrapper. Wet the edges and fold over and seal by pressing around the edges to seal well. Ensure they have a flat bottom. Lay on a tray covered with non stick paper and chill until needed.

Add a little oil to a frying pan and fry gently for 1-2 minutes or until the bottoms are golden (you may have to do this in two batches). Add enough chicken stock to the pan to cover the surface, bring to a rapid boil and cover with a lid. Stream for an additional 5 minutes, removing the lid half way through or until the wonton wrappers are cooked through and most of the stock has evaporated. Remove carefully. Serve with sweet chilli sauce or with light soy sauce for dipping.

 

Wonton noodle soup

250g uncooked peeled prawns, de-veined and chopped

250g pork or chicken mince

3 spring onions, finely sliced

1 teaspoon grated fresh ginger

2 teaspoons light soy sauce

1 egg white, lightly beaten

1.5 litres chicken stock

1 tablespoon light soy sauce

1 teaspoon sesame oil

sliced spring onions, to garnish

Combine the chopped prawns, chicken, spring onions, grated ginger, soy sauce and egg white. Season to taste. Put about 1 tablespoon of the filling in the centre of a wonton wrapper, then dampen the edges with a little water and bring up the sides around the filling, pinching to seal. They should look like little money bags. Repeat with remaining mixture. Lay on a tray covered with non stick paper and chill until needed.

To serve, bring the stock, soy sauce and sesame oil to a simmer in a large pan. Carefully add the wontons and simmer gently for about 4 minutes; they will float to the top. Garnish with the spring onions and serve at once. Serves 4

Steamed prawn dumplings

500g uncooked peeled prawns, de-veined and chopped

2 teaspoons grated fresh ginger

2 cloves garlic, chopped

1 tablespoon each chopped chives and coriander

1/2 cup finely shredded Chinese cabbage

1 tablespoon soy sauce

2 teaspoons sherry or Chinese rice wine

20 gow gee or large wonton wrappers

soy sauce, to serve

Combine the prawns, grated ginger, garlic, herbs, cabbage, soy sauce and rice wine. Season to taste. Put about 1 tablespoon of the filling on half of a wrapper. Wet the edges and fold over. Seal by pressing and pleating around the edges. Repeat with remaining mixture. Lay on a tray covered with non stick paper and chill until needed.

Line a steamer basket with non stick paper and place over a wok or large saucepan of simmering water. Cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through. Serve with soy sauce. Makes 20