Chicken and hoisin pot stickers are a mouthwatering creation that seamlessly marries the savory allure of chicken with the rich sweetness of hoisin sauce.
- Serves30
- Cook time15 minutes
- Prep time30 minutes
Ingredients
- 350g Coles RSPCA Approved Chicken Mince
- 1 cup finely shredded wombok (Chinese cabbage)
- 2 spring onions, thinly sliced
- 1 tsp finely grated ginger
- 1 garlic clove, crushed
- 2 tbs finely chopped coriander
- 2 tbs hoisin sauce
- 2 tsp light soy sauce
- 1/4 tsp Chinese five spice
- Ground white pepper, to season
- 30 wonton wrappers
- 1 tbs sesame oil
- Sliced spring onion, extra, to serve
- Hoisin dipping sauce
- 1/4 cup (60ml) hoisin sauce
- 2 tbs plum sauce
- 1/2 Lebanese cucumber, finely chopped
- 1/2 spring onion, thinly sliced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the mince, wombok, spring onion, ginger, garlic, coriander, hoisin sauce, soy sauce and five spice in a large bowl. Season with white pepper.
Step 2
Place 1 wonton wrapper on a clean work surface. Spoon 1 tsp of mince mixture onto the centre of the wrapper. Brush edges with a little water. Fold 1 corner over diagonally to the opposite corner to make a triangle. Press to seal. Lightly brush the edge with water. Pleat edge of pastry. Place on a lined baking tray. Repeat with the remaining wrappers and mince mixture.
Step 3
To make hoisin dipping sauce, combine hoisin sauce, plum sauce and 2 tsp water in a small bowl. Sprinkle it with cucumber and spring onion.
Step 4
Heat half the oil in a large non-stick frying pan over high heat until just smoking. Remove from heat. Arrange half the pot stickers over the base of the pan. Return to heat and cook for 2 mins or until the bases are golden. Pour ¼ cup (60ml) water evenly over pot stickers. Cook, covered, for 3-4 mins or until pot stickers are cooked through and water evaporates. Transfer to a serving platter. Repeat with the remaining oil, pot stickers and ¼ cup (60ml) water.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Got beef mince in the fridge? Use it here instead of chicken mince.
Chicken and hoisin pot stickers
- Serves30
- Cook time15 minutes
- Prep time30 minutes
Ingredients
- 350g Coles RSPCA Approved Chicken Mince
- 1 cup finely shredded wombok (Chinese cabbage)
- 2 spring onions, thinly sliced
- 1 tsp finely grated ginger
- 1 garlic clove, crushed
- 2 tbs finely chopped coriander
- 2 tbs hoisin sauce
- 2 tsp light soy sauce
- 1/4 tsp Chinese five spice
- Ground white pepper, to season
- 30 wonton wrappers
- 1 tbs sesame oil
- Sliced spring onion, extra, to serve
- Hoisin dipping sauce
- 1/4 cup (60ml) hoisin sauce
- 2 tbs plum sauce
- 1/2 Lebanese cucumber, finely chopped
- 1/2 spring onion, thinly sliced
Description
Chicken and hoisin pot stickers are a mouthwatering creation that seamlessly marries the savory allure of chicken with the rich sweetness of hoisin sauce.
Method
Step 1
Combine the mince, wombok, spring onion, ginger, garlic, coriander, hoisin sauce, soy sauce and five spice in a large bowl. Season with white pepper.
Step 2
Place 1 wonton wrapper on a clean work surface. Spoon 1 tsp of mince mixture onto the centre of the wrapper. Brush edges with a little water. Fold 1 corner over diagonally to the opposite corner to make a triangle. Press to seal. Lightly brush the edge with water. Pleat edge of pastry. Place on a lined baking tray. Repeat with the remaining wrappers and mince mixture.
Step 3
To make hoisin dipping sauce, combine hoisin sauce, plum sauce and 2 tsp water in a small bowl. Sprinkle it with cucumber and spring onion.
Step 4
Heat half the oil in a large non-stick frying pan over high heat until just smoking. Remove from heat. Arrange half the pot stickers over the base of the pan. Return to heat and cook for 2 mins or until the bases are golden. Pour ¼ cup (60ml) water evenly over pot stickers. Cook, covered, for 3-4 mins or until pot stickers are cooked through and water evaporates. Transfer to a serving platter. Repeat with the remaining oil, pot stickers and ¼ cup (60ml) water.