Chicken and Kale Potstickers

Potstickers are the ultimate ticket to teaching yourself the art of cooking Asian-style dumplings. They usually have a chicken or pork filling, but you can easily experiment with new fillings once you have found your confidence in these.

INGREDIENTS

For the chicken and kale filling:

3 Free-range chicken breasts, chopped
1 x 5cm thumb of fresh ginger, grated
3 cloves garlic, crushed
2 chillies, chopped
100g kale, finely shredded
100g baby spinach, finely shredded
3 Spring onions, finely sliced
¼ cup soy sauce
Freshly ground rainbow pepper, to taste

For the potstickers:

250g Gyozo wrappers (potsticker skins), thawed in the fridge overnight
4 Tbsp vegetable oil or coconut oil
Pink radishes, sliced and grated to garnish
Micro herbs, to garnish

For the spicy sriracha soy dipping sauce:

½ cup soy sauce
Juice of 2 limes
Zest of 1 lime
1 Tbsp honey
1 Tbsp sriracha
¼ cup water

METHOD

To make the dipping sauce, mix the ingredients together.

To make the filling, blitz the chicken breasts in a food processor with the ginger, garlic and chilli to form a mince. Remove and place in a large bowl, add the kale, spinach, spring onions and soy sauce. Season, then fry off a spoonful to check the flavour.

To form a potsticker, hold a wrapper in your palm, lightly brush the edges with a little water to act as a “glue”. Add a heaped teaspoon of filling to the middle. Secure the potsticker by bringing up each side to make a taco shape, then press together. Fold and pinch to pleat and seal the edges. Alternatively, you can purchase ready-made potstickers from the freezer sections of your local Asian supermarket or restaurants. To cook, bring a saucepan of salted water to the boil. Simmer the potstickers in batches for 3-4 minutes. Drain and toss in vegetable or coconut oil to prevent sticking.

Just before serving, heat a little vegetable oil or coconut oil in a Le Creuset Signature Buffet Casserole over a medium heat. Sauté the potstickers in batches, for 2 – 3 minutes a side. Do not turn until properly browned to prevent sticking.

Drizzle with sesame oil and serve immediately with the dipping sauce, garnish with radishes and micro herbs.