Chicken and vegetable potsticker dumplings
Home-made dumplings are one of life's great joys. And in theory, they're fun to make too. So why aren't we all making them all the time then? Well, it's because they're, frankly, a bit of a fiddle.
The filling is pretty simple and healthy - it's just a mix of minced free-range chicken, shredded Chinese cabbage and carrots, flavoured with ginger, soy, sesame oil and rice wine. It's the stuffing and crimping bit that takes time, patience and neatness.
We dust them in a little flour so they don't stick, then dish them up in packs of 12, with a soy-vinegar dipping sauce.
Dumplings: free-range chicken mince, carrot, Chinese cabbage, spring onion, ginger, garlic, coriander, rice bran oil, salt, chicken mince, soy sauce, sesame oil, Shaoxing wine,
Frozen product. Best cooked straight from frozen. Once defrosted cook and consume within 48 hours.
Please note: this product contains raw chicken and must be fully cooked before consumption.
Heat a non-stick frypan with a light coating of oil and place the frozen dumplings on their sides in the pan. Fry for 1-2 minutes or till golden on one side, then add enough water to come a quarter of the way up the dumplings and cover with a lid. Steam for 10 minutes, then remove the lid and fry dumplings till the water is evaporated, and the dumplings crisped on one side. Alternatively, line a bamboo steamer with perforated baking paper and steam dumplings for 15 minutes.
Serve with the rice vinegar/soy dipping sauce - add some chopped chilli if you'd like.