Happiness is having a plate of steaming potstickers in front of you and your chopsticks at the ready.
Turkey and Gochujang Potstickers
For the Potstickers:
250g ground turkey
1/2 cup shredded wombok (chinese cabbage)
2 cloves garlic, minced
1 teaspoon gochujang (Korean hot pepper paste)
2 teaspoons hoisin sauce
2 teaspoons fresh ginger, minced
2 tablespoons finely snipped chives
1 teaspoon sesame oil
30 gow gee wrappers
2 tablespoons peanut oil
For the Dipping Sauce:
4 tablespoons Japanese soy sauce
1 tablespoon Chinese black rice vinegar
1/2 teaspoon sesame seeds
Make the Potstickers:
Put the turkey, cabbage, garlic, gochujang, hoisin, ginger, chives and sesame oil n a bowl and mix well.
Place the wrappers on a work surface and put a heaped teaspoon of filling in the centre of each wrapper. Dip your finger into some water and wet the edges of the wrapper. Fold the dough in half to create a half circle and squeeze the edges together to seal. Pleat the edges by over-lapping small amounts of dough on the circle edge and pinching them together. Put them on a baking tray, pleated-side up, pressing them down slightly to create a flat bottom.
Heat the oil in a large wide frying pan to medium-high heat. Add the potstickers, flat-side down, in a single layer and cook for about 2 minutes, until golden and crisp on the bottom. Add 3 - 4 tablespoons water to the pan, cover with a tight fitting lid and steam for about 4 - 5 minutes, until the water has evaporated and the potstickers are cooked.
Make the Dipping Sauce:
Combine all the ingredients in a bowl and stir to combine.