Potstickers

This recipe is from Susan Austin’s new book Frost Bite – Easy Cooking for Your Freezer (New Holland). “Our lives seem to be busier and faster than ever, yet one thing doesn’t change – we still have to stop to eat,” says Austin. “Just as we’re moving away from the freezer we should be using it more than ever.  It makes sense that we should cook when we have the time – on the weekends, or late in the evening…Freezing makes it easy to prepare ready-to-eat meals.”
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About this Recipe

By: Sheridan Rogers

This recipe is from Susan Austin’s new book Frost Bite – Easy Cooking for Your Freezer (New Holland). “Our lives seem to be busier and faster than ever, yet one thing doesn’t change – we still have to stop to eat,” says Austin. “Just as we’re moving away from the freezer we should be using it more than ever.  It makes sense that we should cook when we have the time – on the weekends, or late in the evening…Freezing makes it easy to prepare ready-to-eat meals.”

Ingredients

  • chicken, turkey or pork mince (ground meat) 200g
  • spring onions 3, finely chopped
  • soy sauce 1 teaspoon
  • fresh coriander leaves small handful, chopped
  • round wonton/gow gee wrappers 1 packet
  • large red chillie 1, seeds removed, finely chopped (optional)
Later
  • vegetable oil
  • chicken stock 1/3 cup

Makes approx 25 potstickers Combine the meat, spring onions, soy sauce and coriander (and chilli, if using) together in a bowl and mix well. Place a wonton wrapper on a plate and place a teaspoon of the filling on the wrapper, slightly off-centre. Spread it out a little so that the filling is fairly flat, making sure you leave a border around the edge of the wrapper. Dip your fingers in water and brush around the edge then fold in half to produce a semi-circle shape and press the edges of the pastry together.Repeat with remaining wrappers and filling. To freeze: ‘Flash freeze’ the potstickers on trays lined with baking paper then transfer to a freezer bag or plastic container.Defrost: Allow to defrost in the fridge (or partially defrost on the kitchen bench before finishing in the fridge). Not suitable for the microwave. To cook: Heat a frypan over medium heat. When hot, add a little oil to the pan and swirl to coat the base. Add enough potstickers to cover the base of the pan and cook for 2–3 minutes or until lightly browned on the bottom. Add 1/3 cup of chicken stock and cover quickly with a lid or large oven tray. Cook for another 2–3 minutes then transfer to a serving plate with the browned side facing upwards. To serve: Serve as is, no dipping sauce is required.