One from the archives here but one I return to again and again and again – two reasons 1. they’re ridiculously delicious and 2. there’s a bit of theatre and drama involved in the cooking.
Doing pot stickers is a crackin’ party piece especially if you’re lucky enough to have a hob that people can sit around and observe as they quaff down your expensive imported Hong Kong Ale ale (I’m not bitter).
Pot stickers are named appropriately – they stick to the pot (or wok) and as a result you end up with a wonderful crispy skin…BUT…you also include a steaming element resulting in a soft and silky skin…”what wicthcraft is this” – well it’s kinda cool as you are essential melding the Steamed wonton and the Deep fried wonton which gives you a pot sticker.
So Pot Stickers are simply dumplings, filled with whatever you want – the ever classic chicken and Prawn or the less known Beef and Mushroom. This recipe adheres to the classic Chicken and Prawn.
Get your mates round and give this a shot.
Makes 12 Pot Stickers
12 wonton wrappers
10 raw tiger prawns
4 small chicken thighs, boned and skinned
2tbs Hoisin sauce
2tbs Oyster sauce
1tbs light Soy sauce
2 spring onions
1/2 birds eye chili
1tps cane sugar
1tps Chinese 5 spice
4 cloves garlic
Kick off by making the Prawn and Chicken filling – drop all of the ingredients (except the wonton wrappers) into a blitzer and wazz to a rough paste. To check the seasoning just take a small teaspoon of the mix and nuke it in the microwave for a few seconds – this is the only opportunity to check it so season until you are happy before wrapping things up. I prefer the nuke method as this represents more accurately what the final steamed version will taste like.
Making the wrappers is entirely up to your own groove – fold in half, make a little ‘beggars purse’ or just bring up the corners like this:
Next up is the fun bit – heat up a wide frying pan with about 2 tbs veg oil and get it spitting hot. Drop in the wrapped dumplings and brown on one side only – then sling in about 100mls of boiling water – be warned things get pretty funky now so stand back and cover the pan with a wide baking tray to create a steamer.
A cool alternative to water is to use rice wine – it will give the wontons a funky kick but it’s entirely optional.
Simply leave the pot stickers in the pan until the water boils off completely – your pot sticker should now be done but just cut into them to check.
To serve I usually lug over some seseame oil and soy – but these pot stickers are equally perfect on their own eaten as an accompaniment to your really good expensive imported Hong Kong ale (!!!!!)