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Prawn and cabbage pot-stickers
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Pot-stickers: Dumplings with a satisfyingly crispy bottom.
Ingredients:
  • 57.50 gm vegetable oil
  • 750.00 ml wombok cabbage, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp grated ginger
  • 400g raw peeled prawns
  • 2 spring onions (shallots), finely chopped
  • 1 long red chilli, chopped
  • 24.40 gm fish sauce
  • 21.00 gm soy sauce
  • 250g packet Supreme Quality Foods Fresh Wonton Wrappers
  • Coriander leaves, to serve
  • 1 small red chilli, thinly sliced
  • 42.00 gm soy sauce
  • 18.40 gm vegetable oil
  • 1 tsp sesame oil
Instructions:
  • In a frying pan over medium heat, warm 1 tablespoon of oil. Sauté wombok, garlic, and ginger for 2-3 minutes until the cabbage has softened. Let it cool.
  • Combine cabbage, prawns, onion, chilli, fish sauce, and soy sauce in a food processor and blend until a smooth paste forms. Spoon 1 teaspoon of the prawn mixture onto the center of each wonton wrapper. Moisten the edges with water, then fold and pleat to seal the filling inside.
  • In a large frying pan over medium heat, combine half of the remaining oil and 1/2 cup of water. Place wontons in 2 batches, cover, and cook for 5 minutes. Uncover and cook for an additional 2 minutes until water evaporates and wontons turn golden and crisp on one side. Repeat with the rest of the oil and wontons.
  • In a small bowl, mix together all ingredients along with 2 tablespoons of water. Drizzle the potstickers with coriander and the flavorful dipping sauce.

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