Name: 8-minute Chicken and Chive Pot Stickers
Prep time: 27 min
Cook time: 8 min
Total time: 35 min
Ingredients: 18 gow gee pastry wrappers; FILLING; 150g chicken mince; ½ cup thinly shredded Chinese cabbage; ¼ cup finely chopped fresh chives, plus extra to garnish; 2 tsp finely grated ginger; 1 clove garlic, crushed; 1 tbsp soy sauce; DIPPING SAUCE; 2 tbsp soy sauce; 1 tbsp sriracha hot chilli sauce; 2 tsp rice wine vinegar; 1 tsp brown sugar; ½ tsp sesame oil

From jiaozi to gyoza and mandu, dumplings take many delicious forms, so it’s no wonder the dumpling craze continues to grow. These tasty morsels are easy to track down on any city street, and you’ll also find them ready to heat and eat in supermarket freezers.

But… have you tried making them at home? Because it’s easier and more affordable than you think. It’s a fun solo or group activity with family and friends.

If you’re making them for the first time, this Chicken and Chive Pot Sticker recipe is a great place to start.

Organisation is always key. Start by setting up a dumpling station. Have the filling ready, and a small bowl of water with some paper towels nearby. Keep the extra wrappers covered with a damp paper towel.

I recommend doubling or even tripling the recipe to make a big batch. Cook what you want to eat and freeze the leftovers in a container with baking paper between the layers. That way, you’ll have plenty on hand for another meal or two. Simply cook them from frozen, increasing the cooking time by a couple of minutes.

Conjured up by our fabulous New Idea recipe developer, Kez, this recipe has become one of my favourites. The juicy little parcels with their crispy bottoms, served with a traditional dipping sauce are umami-packed delights.

Give it your own spin by swapping the chicken for pork mince or add in some extra vegies to make the meat go a bit further. While cabbage is the usual addition, I like to add finely chopped mushrooms or grated carrot, but even frozen peas work a treat.

If you’re trying to cut costs, dumplings are a great way to stretch out a small amount of meat, and with this recipe coming in at just 34 cents per dumpling, it makes a very cheap and tasty meal.

Gow gee wrappers are available from major supermarkets, but I recommend hitting up your local Asian grocer for a larger selection at a fraction of the cost. You’ll find them in the fridge section.

So, give them a go, those lucky enough to try them will thank you for it!

Ingredients

18 gow gee pastry wrappers

FILLING

150g chicken mince

½ cup thinly shredded Chinese cabbage

¼ cup finely chopped fresh chives, plus extra to garnish

2 tsp finely grated ginger

1 clove garlic, crushed

1 tbsp soy sauce

DIPPING SAUCE

2 tbsp soy sauce

1 tbsp sriracha hot chilli sauce

2 tsp rice wine vinegar

1 tsp brown sugar

½ tsp sesame oil

Method

Step 1

SAUCE: Whisk all ingredients with 1 tbsp water in a small bowl. Set aside.

Step 2

FILLING: Combine all ingredients in a medium bowl. Mix well.

Step 3

Place a wrapper on a clean board. Place 2 tsp of filling in centre. Brush edge with a little

water. Bring sides up to meet in the middle and pinch edges together to seal and enclose filling. Sit dumplings, seam-side up, on a tray lined with baking paper. Repeat with remaining wrappers and filling.

Step 4

Heat an oiled, large, deep frying pan over a medium-high heat. Arrange dumplings in pan, seam-side up, without touching. Cook for 3 mins, or until bases are lightly golden. Carefully add 1/3 cup water. Immediately cover pan with lid. Reduce heat to low. Simmer for 5 mins, until liquid has evaporated and dumplings are cooked.

Step 5

Serve with sauce. Garnish with extra chives.

Lara Carlucci Editorial Assistant

Lara is an Editorial Assistant to Managing Food Editor Karen Buckley for New Idea, New Idea Food, Woman’s Day, Take 5, and That’s Life, and an Assistant and Writer for Diabetic Living. With a Bachelor of Media (Communications & Journalism), a Bachelor of Arts, and a Bachelor of Arts and Social Sciences (Honours), she’s always nurtured a passion and love for writing in whatever form it takes, wanting to share stories that matter. Food is her second love: shaped by her Italian heritage, and the countless large family gatherings that are always comprised of wholesome, generous meals prepared by loved ones. If not around the banquet table, she’ll take every opportunity to sample Sydney’s endless supply of cuisines – having visited over 70 food joints in the last year alone!

Jane Ash Food Editor

Jane’s love of food began at a young age and led to her studying home economics at TAFE before embarking on a career in food media and TAFE hospitality teaching that has spanned over 30 years. Today, as a Food Editor across New Idea, New Idea Food and Woman’s Day, she’s all for sharing fresh, delicious and achievable recipe ideas, plus the tricks of the trade so everyone can experience the joy of cooking. Attaining a certificate in Nutrition and Diet from Beck Health & Nutrition, Jane has a sound knowledge of the role a wholesome diet plays in overall health and wellbeing, and a growing interest in developing recipes for those on special diets. A believer in everything in moderation, her love of food extends to sweet treats too, especially cakes and desserts, of which she’s developed hundreds while working in numerous leading magazine test kitchens. She knows she’s in the right job when she finds herself still dreaming up new creations to share and inspire others.