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Chicken and corn potstickers
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Kid-friendly chicken and corn potstickers bursting with ginger and garlic flavors that will disappear quickly! Easy to make in large batches.
Ingredients:
  • 250g chicken mince
  • 100g green cabbage, finely chopped
  • 1 small carrot, grated
  • 125g can creamed corn
  • 2 green onions, finely chopped, plus extra to serve
  • 3cm piece fresh ginger, finely grated
  • 1 tsp sesame oil
  • 21.00 gm salt-reduced soy sauce
  • 2 x 275g packets gow gee wrappers
  • 75.90 gm vegetable oil
  • 86.63 gm salt-reduced soy sauce, extra
Instructions:
  • Preheat the oven to 130C (110C fan-forced) to ensure the perfect cooking environment.
  • In a bowl, mix together the mince, cabbage, carrot, creamed corn, onion, garlic, ginger, sesame oil, and soy sauce until well combined. Season with pepper to taste.
  • Lay a gow gee wrapper down and spoon 2 level teaspoons of mince mixture onto the center. Moisten the edge with water, fold in half, and press the edges to seal. Place on a tray and continue with the rest of the wrappers and filling.
  • In a large, flat-bottomed frying pan, heat a third of the oil over high heat. Add a third of the potstickers and cook for 3 minutes until the bases are dark brown and crisp. Pour enough water into the pan to come 1cm up the side (be cautious, as it may splatter). Cover, reduce heat to low, and cook for 8 minutes until wrappers turn translucent. Transfer to a large baking paper-lined tray and keep warm in the oven. Repeat with the remaining potstickers.
  • Mix additional soy sauce with 1/4 cup water in a small bowl. Place potstickers on a serving plate, garnish with more green onion, and serve with the dipping sauce.

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