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Chooks in a shawl

Tuesday, February 23, 2010

Dressed for a day out...
Pigs in a blanket have their moments, but potstickers I could eat anytime. Compared to pigs in a blanket, however, these dumplings take a little more effort to make. But then, anything enjoyable is worth working for, right?

Leftovers make good potsticker fillings and that's why I make potstickers all the time. Braised mushrooms are nice and so is tofu; very often all these leftover dishes can be combined and put into the won ton skin. I particularly like using a mixed vegetable stir-fry of lotus root, mangetout (snow peas) and carrot. There's crunch and colour. As a filling, however, the vegetables have to be chopped up into little dice.

It seems there are different versions of the potsticker from around Asia. Some of the legends behind the origin of potstickers are also quite interesting. According to one story, they were actually an accident­­ – a cook during the Song Dynasty burnt some dumplings but served them anyway and said they were his own special creation. (A good excuse with everything!) Potstickers are also said to be exceptionally good for the human soul. No argument there.

Makes 30 dumplings

30 round won ton wrappers
Vegetable oil

375g chicken mince
90g finely chopped ham
4 spring onions, finely chopped
½ cup finely chopped water chestnuts (or 1 stick of celery)
¼ cup chopped bamboo shoots
1 tablespoon soy sauce
1 clove garlic, crushed
1 teaspoon grated ginger
Dash of sesame oil
 ½ teaspoon corn starch
  • Combine all filling the ingredients and mix well. Place about 1 teaspoon of the filling in the centre of each won ton wrapper. Brush the edges with a little water. Fold over and press the edges together firmly.
  • Heat a non-stick frying pan over high heat. Add 1 tablepoon of oil and swirl it around the base. Working in batches (do not crowd the pan), put dumplings into the pan in a single layer and fry until the bottom are golden brown, about 2 minutes.
  • Add ¼ cup water to the pan and cover. You will hear a sizzling sound as the dumplings steam. When the sizzling stops, the dumplings are done. Remove to a plate and keep warm while you cook the remaining dumplings.
...with a spritz of perfume...
Dipping sauce
Combine all the ingredients. The quantity of each one depends on individual tastes.

Japanese vinegar
Soya sauce
Hot chilli sauce
Sesame oil
Chopped spring onions

...and in swimsuits.
Serves 2

6-8 chicken dumplings

1 clove garlic, minced
500 ml water
1 vegetable stock cube
2 leaves bak choy, shredded
Chopped spring onions
  • In a saucepan, fry the garlic briefly in a little oil. Add water and stock cube; bring to the boil. Simmer for a few minutes. When ready to serve, divide dumplings between two bowls, add some shredded bak choy and pour the broth over. Sprinkle with spring onions and eat immediately. Broth can also be served on the side with the potstickers and dipping sauce.


  1. Yum, I think I will be Vege-plagiarising this recipe in the near future ...

    Like the new look of your blog btw

  2. I like the pot stickers, and the new blue plate :-)

  3. I learned two new words from your post - pigs in a blanket and potstickers. The latter is like "wor tip". I love eating "wor tip" dipped in vinegar.

  4. @VeggieChick, feel free to use the recipe!

    @hungryc, thanks for taking me to the shop that sells the blue plate!

    @Mei Teng, oh yes, wor tip are great. I'll try and make my own dough wrappers in the future. Won ton skins are convenient but they can't hold a lot of filling, and I'm sure we all like fat little dumplings!


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