Pan-fried choy sum pot stickers with shredded ‘quickle’

  • 1

    Make shredded ‘quickle’. Combine vinegar, sugar and ½ cup (125ml) water in a medium saucepan over medium heat; bring to the boil. Remove from heat. Add carrot, cucumber and onion; stir to combine. Cool completely.

  • 2

    Heat 1 tablespoon of the sesame oil in a large non-stick frying pan over medium heat; cook green onion and ginger, stirring, for 1 minute. Add choy sum and chilli oil; cook, stirring, for 4 minutes or until wilted. Cool.

  • 3

    For the dumplings, working with one at a time, brush the edge of the gow gee wrappers with water. Place 1 tablespoon of the choy sum mixture in the centre. Bring edges of wrapper up, and using your thumb and index finger, pinch and pleat the edge to enclose.

  • 4

    Lightly brush the base of each dumpling with water; dip base in sesame seeds.

  • 5

    Wipe frying pan clean. Heat 1 tablespoon of the sesame oil in cleaned pan over medium-high heat. Place half the dumplings, seed-side down, in a single layer over base of pan; cook for 1 minute or until lightly browned underneath. Carefully pour ½ cup (125ml) boiling water into base. Cook, partially covered, for a further 4 minutes or until water has evaporated and dumplings are steamed but crisp underneath. Transfer to a plate. Repeat with remaining oil, dumplings and more water.

  • 6

    Serve dumplings with shredded ‘quickle’, soy sauce and extra chilli oil.

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