Pork and prawn pot stickers
Get the help of kids or friends and create a large batch of these tasty pot stickers, and freeze some uncooked ones ready to pull out for next time.
Raw pork mince
Raw peeled prawns
50 g, peeled, finely chopped
Chinese cabbage (wombok)
1 cup(s), (80g), shredded
2 individual, finely chopped
Gow gee wrappers
- Combine pork, prawn, wombok, shallots and soy and oyster sauces in a medium bowl.
- Working with a few at a time, place gow gee wrappers on a flat surface. Spoon 2 teaspoons pork mixture into centre of each wrapper. Brush edges of wrappers with water. Fold in half and pleat edges to seal. Repeat with remaining wrappers to make 24 pot stickers.
- Heat half the oil in a large non-stick frying pan over medium heat. Add half the pot stickers and cook for 1–2 minutes or until browned. Add ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 4–5 minutes or until water has evaporated and pot stickers are cooked through. Repeat with remaining oil and pot stickers. Serve.
SERVING SUGGESTION: Steamed gai lan (Chinese broccoli), plus soy or chilli sauce. TIP: Uncooked pot stickers suitable to freeze for up to 1 month.