Potstickers are an Asian dumpling that is lightly fried before being steamed in the same pan. Mr Munchies loves Asian food, me not so much. I’m constantly trying to come up with authenticish (totally a word right?) dishes, which have that Asian flavour, are simple to make and suited to my palette as well. Potstickers are a favourite in our house. Even the cookie monster loves ‘stick pots’.
You can use the recipe as a standard dumpling mixture to make steamed dumplings, add them into Asian soups or follow the instructions below to make potstickers. Crunchy bottoms with a juicy smooth filling.
- 500g chicken mince
- Half a large bunch of coriander
- 1 stem spring onion
- 1 tsp salt
- 3 tblsp soy sauce (I used kacup manis, but normal soy is fine too)
- 1 green chilli (optional)
- 1 tsp crushed garlic
- 3/4 tsp crushed ginger
- To Assemble
- 2 packs wonton wrappers*
- a little water for sticking the wonton wrappers
- *I use the round wrappers which are called Gow Gee, there’s usually 30 wrappers in each bag
- To Cook
- 2 tblsp oil
- 3/4 cup water
Finely chop your coriander, be sure to use the stems, it’s packed full of flavour. Finely slice your spring onion. Combine this and all other ingredients with the chicken mince and mix thoroughly.
Set your wonton wrappers out on a clean surface. Place a flat level teaspoon of the chicken mince mixture into each wonton wrapper. Dip your finger into the water and run it around the edge of the wrapper. Fold the wrapper in half, pushing out any air and sticking down the edges. You can crimp the edges, but it’ not necessary.
You could just let them be at this point, poach or steam them and they make delicious Asian dumplings. Or an addition into an Asian soup.
To enjoy them as potstickers place a large pan on the stove and set to a medium to high heat. Add in your oil and wait for it to get hot. Place you dumplings filling side down into the pan. You may need to press on them a little to flatten the bottom so they stay standing in place. Fry the potstickers until they start to get golden and crispy. Add in your water, cover with a lid and let simmer for 5 minutes, remove the lid and let the water cook out. Once the water is cooked out serve these hot.
To make a simple sauce, add in a few tablepoons of chopped coriander with a finely chopped green chilli to 3 tablespoons of soy sauce.
Alternatively you could use 500g breast fillets and process it up with all the filing ingredients.
It’s hard to get toddlers to eat everything you want them to eat, or rather everything they need to eat. My little man is crazy into superheroes at the moment, so to get him to eat his green veggies I just put the word Hulk onto it. We now regularly eat Hulk beans (green string beans), Hulk peas, Hulk rice (a flavoured rice with added peas and broccoli) among other ‘hulk’ green veggies and then I came up with this winner…
See what it did there?
I know most kids don’t have a problem eating mash, but this one has the benefit of the spinach for colour as well as some added garlic for flavour and with a name like ‘Hulk Smash’ it’s a lot of fun for little eaters. This would be great for a superhero themed party or a great accompaniment with dinner.
- 6 medium to large potatoes
- 1 tsp salt
- 120g baby spinach
- 1 cup cream or milk
- 1/2 tsp garlic
- 2 tblsp butter
Peel and chop your potatoes into rough cubes. Wash your potatoes and place them into a large pot. Cover the potatoes and boil them until soft. In the meantime blend the raw spinach with 1/2 a cup of cream/milk. Once soft, drain your potatoes, use the same pot to melt the butter add in the garlic, once cooked add in the blended spinach and cook for a few seconds. Turn the stove off and throw in the drained potatoes, Mash the potatoes, spinach and garlic well together with the additional 1/2 cup of cream/milk. Add in more cream or milk if required.
Hulk Smash, you don’t need to be a kid to enjoy this one!
Hi there, do you remember me? I used to blog once upon a time. Sorry I’ve been away, on the 8th of Feb we welcomed our gorgeous little girl, Amaanah. I’ve been busy looking after her and of course a son and a husband, and the usual run of the mill everyday stuff.
For now, I’m back, so be prepared to have your inbox’s flooded.
Please don’t put me into that blackhole you have in your inbox, AKA the SPAM folder, my flood will be more like a drizzle, a sprinkle even, I promise.
Now let’s talk about jam.
Don’t ask me why but I have something against store bought jam. I’m not a health freak, I try to be at times, but I’m not. I do however find myself looking more seriously at ingredients these days, especially when it comes to feeding things to my little man. I’m not a Nazi about what he eats, I try my best to avoid excessive sweet, chocolate and soft drink intake, but he is your typical kid and does enjoy indulging in all those “wonderful” things.
One thing I particularly look at is jam, I’m not sure why it’s jam that gets under my skin, I just figure it’s something that should be fairly natural since it’s made from fruit, but instead I find it has a tonne of sugar, preservatives and colourings in the ingredient list. Like I said, I’m not a health nut, and my son (and I) probably eat way worse things, that have way more sugar, preservatives and colourings than jam, (M&Ms I’m looking at you), but jam seems to be my sticky point (excuse the pun). So in the interest of my son and because it is so easy, I make my own. I have been for a while now, in fact I have an earlier version of a raspberry jam. I’ve revised the recipe and made it better suited to a larger quantity. This recipe makes approximately 2 jars (2.5 – 3 cups), but you can half, double, or triple the recipe, it would work just as well, it will keep in the fridge for a few weeks.
- 1.5 kg strawberries (before cleaning the leaves off)
- 1 1/2 cup raw sugar
- 1/2 tsp lemon juice
Wash your strawberries well and clean the leaves of the tops. Place the strawberries in a big pot on a low-medium heat. Add in the sugar and lemon juice and let cook. Don’t let it get too hot, you don’t want it to be boiling over, just simmering, put it on a lower heat if you need to. Skim off the foam that forms at the top of the mixture, continue to do this until jam is reduced and foam no longer forms. You can also smash the strawberries from time to time so you don’t have massive chunks. It can take 1-2 hours to cook.
Keep a bowl to the side of the pot for the foam skimmings, you can strain the foam off and it makes a really yummy strawberry syrup.
Hope you’ll try this jam out. It may take a little while to cook, but it’s easy and I think it tastes better than store bought. The best part is that the little man loves it, and that’s the most important thing.