Crispy Base Chicken Potstickers

Serves 4
Time 45 minutes



100g chopped prawns

300g chicken mince

¼ cup spring onions, finely chopped

¼ cup garlic chives

1 tbsp Light soy

½ tsp Pure sesame oil 

1 tbsp minced ginger

1 tbsp Toasted sesame seeds

Pinch 5 spice

Pinch salt 


Dumpling wrappers

3 tbsp cornflour

¼ cup water


Dipping Sauce

1 tsp black vinegar 

1 tsp crispy chilli oil 

1 tsp minced ginger

3 tbsp soy sauce

½ tsp sesame oil

1 tbsp spring onions, finely diced 

1 tbsp garlic chives, finely diced


To serve

Spring onions, finely chopped


Mix all of the ingredients for the filling in a bowl until all of the ingredients are distributed through the mince. 

Use a rolling pin to gently flatten the dumpling wrappers. Place ¾ of a tablespoon of filling in the centre of the wrapper, brush a little water around the edges of the wrapper, fold over and pinch the edges together to seal. Set aside and repeat until all of the filling has been used. 

Place enough oil to coat the base of your fry pan, add the dumplings to the pan and turn on low heat. Add the water and cornflour mixture, add a lid and steam for 5-8 minutes. Remove the lid and cook for a further 5 minutes, or until the water evaporates and the base has fried. Place on your serving plate, scatter with spring onions and serve with your dipping sauce.