Chicken Pot Stickers with Cucumber Sesame Salad

Serves makes 30

Time 45 minutes

Ingredients

For the Pot Stickers

300g chicken mince

½ cup shiitake mushrooms, chopped

2 spring onions, finely sliced

1 tsp grated ginger

1 clove garlic, crushed

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp finely chopped coriander (optional)

25 round dumpling wrappers

1 tbsp extra virgin olive oil, for frying

For the dipping sauce

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp honey or maple syrup

1 tsp crispy chilli oil (plus extra for serving)

Sesame oil (optional)

For the cucumber sesame salad

1 large cucumber, thinly sliced into ribbons

1 tsp sesame oil

1 tsp rice vinegar

1 tsp honey

1 tsp toasted sesame seeds

For the Asian greens

2 cups mixed Asian greens (bok choy, choy sum or gai lan), chopped

1 tsp soy sauce

1 tsp crispy chilli oil

Method

In a bowl, mix chicken mince, shiitake, spring onions, ginger, garlic, soy sauce, sesame oil and herbs until well combined.

Place 1 tsp filling in the centre of each wrapper. Moisten the edges with water, fold in half and pleat to seal.

Heat EVOO in a large non-stick frypan over medium-high heat. Add dumplings flat-side down and cook for 3-4 minutes until golden and crisp on the base. Add ¼ cup water, cover with a lid, and steam for 3–4 minutes until the water evaporates and dumplings are cooked through.

Whisk together soy sauce, rice vinegar, honey and crispy chilli oil.

For cucumber sesame salad, toss cucumber ribbons with sesame oil, rice vinegar, honey and sesame seeds.

For asian greens, quickly steam or stir-fry greens until tender, then drizzle with soy sauce and crispy chilli oil.

Arrange pot stickers on a platter with the cucumber salad and greens. Serve with the dipping sauce and an extra drizzle of crispy chilli oil for those who love more heat.