In my ongoing quest to cook at least two new recipes each week I made my first ever pot
sticker dumplings. They're not a food I've eaten much, but I saw the won ton wrappers at the store and wanted to try them.
Most pot sticker recipes use gow gee wrappers (white & round, made with only flour and water) but I used won ton wrappers (yellow & square, made with flour, water and egg) as I knew I was going to make them more on the fried side rather than steamed and the won ton wrappers crunch up nicely.
I served the dumplings with a noodle stir fry. I tossed the noodles with the same sauces I used to flavour the filling and added red capsicum, carrot and snow peas.
The process: 1-2 teaspoons placed in the middle of each wrapper, wet the outside edge and press together.
I used this recipe from Pot Sticker Dumplings at taste.com.au with the following changes:
- I didn't worry about salting the cabbage first.
- I used 500g of chicken mince and then kept a portion of the chicken and cabbage mixture aside to toss through the noodle stir fry that I made to serve with the dumplings.
- I combined all of the filling ingredients at once and cooked them in the fry pan until the chicken mince was almost cooked through. That way I could cook the dumplings to my preference and not worry about the mince not being cooked in the middle.
- I added sesame seeds to the mix.
Do you eat dumplings out or make them at home?