{Chicken Pot Sticker Dumplings}

I had planned to make some steamed chinese brocolli to go along with these but then I totally forgot so we just had dumplings for dinner, turns out thats ok because they are really filling and the recipe makes thirty so I even packed the Mr off to work with them for lunch the next day, lets not mention the fact I didn't put the top on the dipping sauce properly, mmmmmm sorry about your bag babes.

...the dumplings

500g chicken mince (or pork mince or even add some chopped prawns)

1 clove garlic, microplaned (finely chopped)

thumbsize piece of ginger, microplaned (finely chopped)

3 spring onions, sliced thinly

1 tbsp soy sauce

1 tsp sesame oil

1/2 red chilli (or more, but I wanted my kids to eat them)

5 tbsp fresh finely chopped herbs, I used coriander, basil, thai basil and mint

packet of gow gee round dumpling wrappers (30)

vegetable oil for frying

2 cups chicken stock

Combine everything except the last three ingredients and give it a good mix to combine. Now lay out your dumpling wrappers, I did four at a time, put a generous tsp of filling in the middle of each, dip your finger in water and run it around the circumference of the dumpling wrapper then bring the two sides together and pinch them closed, making sure they have a flat bottom. Pop onto a tray lined with baking paper and once they are all filled, you can put them in the fridge to chill or use them immediately (or even freeze some).

Put a little drizzle of vege oil in the bottom of a frypan with a lid, put 6 dumplings into the pan and over a medium heat brown the bottoms, once they are a nice golden brown tip in a splash of chicken stock enough to cover the bottom of the pan but not too much, chuck on the lid and leave them to steam for five minutes. Done. Serve with soy sauce or your favourite dipping sauce.  I like these two.

...pickled cucumber + chilli
125ml (1/2 cup) rice vinegar
125ml (1/2 cup) water
100g (1/2 cup) caster sugar
1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
1 fresh long red chilli, halved, deseeded, finely chopped

To make the dipping sauce, combine the vinegar, water and sugar in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl. Add the cucumber and chilli and combine. Cover and place in the fridge for 1 hour to chill.


...soy + ginger dipping sauce
3 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp grated ginger

Combine, taste add more ginger if you like.