A stickler for potstickers

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While the dish has been around for generations, potstickers are making a comeback as the rustic dim sum. Whoever invented potstickers should get a prize. These are momos or dim sums for those of us who do not have momo steamers. The concept is very simple.

The potstickers are assembled like one would a momo and are shallow fried, before adding a bit of stock so that they do not stick.

Chicken potstickers
Ingredients
2 cups cabbage, finely chopped
1 teaspoon salt
120 gm prawns, peeled, deveined and finely chopped
300 gm chicken mince
2 tbsp light soy sauce
2 tbsp white wine or cooking sherry
1 tbsp chopped spring onion
1 tbsp sesame oil
2 tsp fresh ginger, chopped
2 garlic cloves, minced
I packet wonton wrappers
1/4 cup vegetable oil
1 cup chicken stock
For the dipping sauce
2 tbsp light soy sauce
1 tbsp vinegar
1 tsp fresh ginger, minced

Method
Sprinkle some salt over the cabbage and let stand for 5 minutes and squeeze out the liquid. Pat dry the prawns.
Mix the cabbage, prawns, chicken mince, soy sauce, wine, onion, oil, ginger and garlic and set aside (this can be done up to a day in advance).
Remove the wontons from the packet (keep them covered with a damp cloth so they do no dry out). Take one, place about 2 teaspoon full of the mixture and seal the edges with a bit of water. Repeat with the rest.
At this stage you can also freeze the potstickers for as long as a month in a plastic bag. Defrost before frying.
Around 20 minutes before serving, heat 1 tbsp of oil on a large fry pan and shallow fry around 16 potstickers for one minute on high on one side, add 1/4 cup of the stock, reduce heat to low, cover and cook without turning for about 7 minutes or until most of the liquid has evaporated. Uncover and cook on high heat for another 5-7 minutes or until the bottoms are dark brown.
Mix the dipping sauce ingredients and serve with warm potstickers.