by Farzana Kumandan @sprinklesandspicect
300g chicken mince
1 cup finely grated cabbage
½ cup finely grated carrot
1 heaped tablespoon garlic and ginger
2 tablespoon sesame oil
2 heaped tablespoons green dana chutney or strong chilli chutney
Salt to taste
Drain chicken mince and veg of all excess water.
In a large bowl add all your ingredients and mix well.
Line all your wrappers up on a table and add a teaspoon of filling in the middle of each wrapper.
With your finger dab water along the outer edges of your wrapper.
Fold over the wrapper to create a half moon shape and gently pinch the edges, while firmly sealing the pot sticker.
In a skillet or pan, heat 2 tablespoons of oil on a high heat for 2 minutes.
Reduce the heat to medium and add your pot stickers. Fry the pot stickers for 3 minutes per side on a medium heat until its golden.
Do not try and move them until they are firm and golden.
If you are frying them from frozen the same applies, however after they are golden brown, add 3 tablespoons water to your pan, cover with a lid and steam for a further 4 minutes.
This will ensure, they’re steamed through completely and not frozen or cold in the middle.
Serve with soy sauce and saucy concoction of your choice or a simple chilli and soy sauce on the side.
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