Potstickers (American term) are made in various versions round the world including the most well known as Goyoza in Japan. They are small wrap parcels, fried then steamed. Mine are filled with turkey mince and Chinese cabbage and served with a chilli/soy sauce dip. It makes 30, each one is about 40 calories so a portion of 5 is 200 calories tops.
- 1 tbs groundnut oil
- 30, 10cm gyoza wrappers
- Cornflour (for dusting)
- 1 tablespoon sesame seeds, lightly toasted
- 2 spring onions, finely chopped
- 150g Chinese cabbage, finely shredded
- 250g lean turkey mince
- 1 tbs sesame oil
- 1 tbs rice wine
- 2 tbs light soy sauce
- 5 cm piece of ginger, grated
- 4 cloves of garlic, crushed
- Dipping Sauce:
- 2 tbs rice wine vinegar
- 4 tbs light soy sauce
- 1 red chilli, finely chopped
What to do
- Mix all the filling ingredients together in a bowl.
- Put one teaspoon of the filling into a wrapper, dampen the edge with a wet finger, fold in half and pleat one side as you do. It is a bit tricky but as long as they stick together don’t panic!
- As you make them lay them on a plate covered in corn flour and cover with a damp cloth.
- Heat the oil in a lidded frying pan on a high heat and put the potstickers, flat side down (you make have to do 2 batches).
- Cook for 2 or 3 minutes until the bottoms are golden then add a centimetre of water in the pan, turn the heat down and put the lid on while they simmer.
- Cook for 6 or 7 minutes gently shaking the pan to stop them sticking.
- Take the lid off towards the end making sure the liquid all evaporates.
- Mix the dipping sauce and serve along side the potstickers.