Chicken and vegetable potstickers

Method

Step 1:

Place the carrot, zucchini, shallots and cabbage into a food processor and pulse until finely chopped.

Step 2:

Heat a frypan to a medium-high heat and add 1 tablespoon of olive oil and the processed vegetables, ginger, garlic and a pinch of salt. Sauté for around 5 minutes or until the mixture is soft. Set aside to cool slightly.

Step 3:

Place the chicken mince into the food processor along with the cooled vegetable mix, soy sauce and sesame oil, and pulse until combined.

Step 4:

Set up a dumpling making station. You’ll need a tray lined with baking paper and a tea towel to cover the dumplings, a small bowl of water and a clear space to work.

Step 5:

Take one dumpling wrapper and place a heaped teaspoon of filling into the centre. Dip your finger into the water and run it around the edge of half the wrapper, then fold in half and press firmly to seal. Place on the baking tray, cover with tea towel and repeat.

Step 6:

To make the potstickers, heat a frypan on medium to high heat and add 1 tablespoon of oil. Place in as many dumplings as can fit comfortably without overcrowding.

Step 7:

Cook one side of the dumpling for 3 minutes or until golden. Then turn the heat down a little and hold the lid up to protect yourself (as it will spit) as you pour in about 1/4 cup of water. Quickly place the lid on for around 5 to 7 minutes or until the water has nearly evaporated. Then take the lid off and cook for another minute until the bottom of the pan is dry. Repeat the process with the remaining dumplings.

Step 8:

To make the sauce, mix all of the ingredients together in a small bowl, using more or less chilli to your liking.

Step 9:

Serve potstickers with dipping sauce.