Tuesday 27 May 2014

Turkey and Gochujang Potstickers
















Happiness is having a plate of steaming potstickers in front of you and your chopsticks at the ready.


Turkey and Gochujang Potstickers 
Makes 30

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. 

14 comments:

  1. I looooove potstickers and your pictures makes me crave for making some. Ah la la!

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  2. I totally agree with you! Those crispy bottoms and that meaty filling! Looks delicious. : ) I need to get some gochujang.

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    1. Oh yeah. I don't think I've ever met a dumpling I didn't like.

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  3. Those photographs are making me SO hungry right now. The recipe sounds delicious too! :)

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    1. Thanks June. They are easy to make. You could have a plate of your very own steaming potstickers in under an hour if you start now.

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  4. These are definitely going on the table at our next dinner party! I have a feeling we are about to become very popular...

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    1. Make sure you make heaps Amy, my gang inhaled them. You can make some veggie ones using finely chopped mushrooms instead of the meat.

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  5. I love everything about these, the combination is wonderful!

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    1. Thanks Cheri. They are very popular here too.

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  6. Ohhhh yum. I am terrible at making things like this. I mean, not that I can't make dumplings or potstickers, I just.. well, I end up eating them all. One for quality assurance, another to test the dipping sauce, another for dipping sauce adjustment and another because its edge is a little bit wonky. Am I the only one? Dangerous little suckers.

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    1. Haha. I hear you. I had two young men keeping an eye on me while I was making them to make sure they were all present and accounted for.

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  7. I've never heard of gojuchang but I love hot pepper in general. I suddently feel like having potstickers for lunch!

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    1. I'm a terrible influence. Gochujang is a Korean hot red pepper paste and it utterly addictive. I put it on everything that's not nailed down. If you cant find it, you could substitute it with your favourite chilli sauce.

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