Chicken and Kale Potstickers
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
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.