Chicken and Lemongrass Potsticker Dumplings

Makes 24 dumplings, serves 6
For the dumplings
  • 250 g lean chicken mince
  • 4 cloves garlic finely chopped
  • Thumb size piece ginger peeled and finely chopped
  • 2 stalks fresh lemongrass
  • 2 shallots
  • 1 tsp sesame oil
  • 2 tsp soy sauce or tamari
  • 2 tsp hot chilli sauce
  • pinch salt
  • 24 round gow gee / gyoza wrappers
  • 1 tbsp olive oil
  • ½ cup water
For the dipping sauce
  • 1 tbsp fresh ginger
  • 1 finely chopped shallot
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 1 tbsp water
  • A squeeze of fresh lemon juice.
  1. Finely mince the garlic, ginger, lemongrass and shallots and place into a bowl.
  2. Add the chicken mince, sesame oil, soy sauce, salt and chilli and mix well.
  3. Lay out your gow gee wrappers and place half a tablespoon of the mixture in the centre of each.
  4. One at a time, wet your finger and moisten the outer edge of one wrapper with water.
  5. Take the left and right side of the wrapper and bring them together at the top in the centre.
  6. Ensure there is no air in the dumpling and pinch the edges to form a seal all around.
  7. Repeat with the rest of the wrappers.
  8. Steamed dumplings: you can now choose to steam the dumplings over a pan of simmering water in a steamer for around 20 minutes.
  9. Pour in the half cup of water and place the lid on. Let the dumplings steam for 12 minutes.
  10. Remove the lid and continue to cook until the water evaporates.
  11. Potsticker fried dumplings: or you can choose to cook them in a frying pan so that the bottoms get crispy. Heat 1 tablespoon of oil in a large pan. Add the dumplings, ensuring there is a little space in between. You may need to do this in batches depending on the size of your pan.
  12. Fry the dumplings for around 3-4 minutes, or until the bottoms look golden.
  13. Serve with a dipping sauce made by combining all of the ingredients in a small bowl.
  14. Enjoy!
Serves: 6.RECIPE NOTES Calories per dumpling, including sauce: 57.

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