CORIANDER CHICKEN POTSTICKERS

MAKES 18-24 DUMPLINGS PREPARATION: 30 MIN COOKING: 10-12 MIN

FILLING 2 pork sausages, meat removed from the casings 2 chicken breast fillets, chopped 4 spring onions, chopped 2 garlic cloves, chopped generous handful of fresh coriander, chopped DUMPLINGS 18-14 readymade wonton wrappers 250ml (1c) water 15ml (1T) cornflour 15ml (1T) oil

TO SERVE homemade spicy soy dipping sauce

Grease a large pan with a lid with non-stick spray. 1 Filling Mix all the

ingredients together. 2 Dumplings Wet the edges of a wonton wrapper and add a lump of filling to the middle. Close the edges and seal using your fingertips. Repeat until all the filling and wrappers are used. Chill until needed. 3 Heat the pan and then arrange the dumplings in it, making sure they don’t touch one another. 4 Mix the water, cornflour and oil in a jug. Fry the dumplings for 30 seconds, then carefully pour the cornflour mixture into the pan with the dumplings (don’t pour it over the dumplings). Cover with the lid and steam for 5 minutes. 5 Remove the lid and fry the dumplings until all the water has evaporated – don’t try to move the dumplings in the pan. Then fry for another minute or two, until a goldenbrown crust forms in the pan. 6 Remove from the heat and leave to stand for 1 minute, then carefully remove the potstickers from the pan – the cornflour will have created a deliciously crispy outer crust on each dumpling. 7 To serve Serve with homemade spicy soy dipping sauce (see recipe on page 29).