Gok’s chicken and leek pot stickers
From Gok Cooks Chinese, these tiny bites are a fantastic introduction to dim sum
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
200g minced chicken
2 tbsp leek, very finely chopped
1 spring onion finely chopped
1-2cm piece of root ginger, peeled and grated
2 tsp sesame oil
1 tsp Shaoxing rice wine or dry sherry
salt
black pepper
1 egg, separated
cornflour, for dusting
12 round white wonton wrappers
1 tbsp groundnut oil
For the dipping sauce:
2 tbsp runny honey
1 tbsp light soy sauce
1 tbsp chopped fresh chives
150ml water
Method
Put the chicken, leek, spring onion and ginger into a bowl or on to a board, and mix together well, adding the sesame oil, Shaoxing rice wine and a pinch of salt and pepper. Add a little egg white if the mixture needs binding together.
Dust a work surface with cornflour and lay out the wonton wrappers. Place a small spoonful of the chicken mixture in the middle of a wrapper and brush the outside rim lightly with egg white.
Fold over the wrapper to make a half-moon shape, enclosing the filling inside. Press out any air bubbles and seal the join, pinching the ends to shut at the rim. Repeat with the remaining wonton wrappers and chicken mixture.
Heat a non-stick frying pan with deep sides, or a wok, over a medium to high heat. Add a glut of oil and place the dumplings in the pan. If using a wok, arrange them around the bottom and lower sides.
Cook for 30 – 60 seconds over a medium heat until crisp and dark golden on the base. Then pour in enough water to create steam around the dumplings (about 200ml) at the base of the wok or pan.
Cover the pan and steam the dumplings for 5 – 8 minutes (topping up the water if the pan is drying out) or until the filling is cooked through.
To make the dipping sauce mix together the honey and soy sauce in a small bowl. Sprinkle with the chives to garnish.
Remove the pot stickers from the pan and serve coloured side up with the dipping sauce on the side. Serve immediately.
