Chicken and hoisin pot stickers are a mouthwatering creation that seamlessly marries the savory allure of chicken with the rich sweetness of hoisin sauce.
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Combine the mince, wombok, spring onion, ginger, garlic, coriander, hoisin sauce, soy sauce and five spice in a large bowl. Season with white pepper.
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.
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.
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.
COOK. STORE. SAVE.
Smart swap: Got beef mince in the fridge? Use it here instead of chicken mince.