Potsticker (鍋貼 guōtiē)
Potstickers are pan-fried Northern Chinese dumplings with one crisp, golden base and a soft, steamed top. This version mixes ground chicken or pork with both ground and chopped raw prawns, so the filling stays juicy and has some bite. Water chestnuts add crunch, while ginger, spring onion and cilantro keep it bright. The fry, steam and rest method is quick, and store-bought wrappers make it easy.
Instructions
Mix all the filling ingredients together in a bowl until evenly combined.
Set a small bowl of water on your work surface. If you like, stir in a little cornstarch to make a slightly sticky glue for sealing.
Lay a gyoza wrapper in front of you and run a wet finger around its edge. Put a heaped teaspoon of filling in the middle.
Fold the wrapper over the filling and pinch the edges firmly so the dumpling is fully sealed.
Heat 2 tablespoons of oil in a large skillet or wok. Add the dumplings carefully and cook over high heat until the bottoms are golden brown, about 1 minute.
Without turning the dumplings over, pour in 1 cup of water and cover the pan. Steam for about 1 minute to cook the raw filling, then turn off the heat so the bottoms do not burn.
Leave the dumplings covered off the heat for a few more minutes. Serve with dipping sauce or soy sauce.
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