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Recipe: Vegetable Festive Potstickers

These festive themed potstickers are a great starter or snack and the warm winter spices are sure to warm you up in the winter months.


16 gow gee pastries (wrappers)
100g Chinese cabbage, finely shredded
50g brussels sprouts, finely shredded
50g carrot, grated
50g bean sprouts
100g red pepper, finely diced
1 small red chilli, finely chopped (seeds optional)
1 tbsp fresh coriander, chopped
1 tsp fresh ginger, grated
1/4 tsp all spice
1 tsp pumpkin spice powder (equal quantities of Ground Cinnamon, Ginger, Cloves and Nutmeg)
1/2 tsp cinnamon powder
1 tbsp soy sauce
1 tbsp Chinese rice vinegar
2 tbsp vegetable oil

Cooking Method

Serves 4

Note: You'll need a frying pan with a lid or something to cover it.

1. Mix together all ingredients, except the gow gee pastries and the vegetable oil, in a bowl, cover and refrigerate for 30 minutes to let the flavours infuse.

2. Heat 1 tbsp of the vegetable oil in a frying pan and on a lot heat gently sauté all of the filling ingredients. After 2-3 minutes once the vegetables are softened, remove from the pan and leave to cool slightly.

3. On a clean work surface lay four gow gee pastries out at a time, ensuring that the remaining gow gee pastries are covered. Place a heaped teaspoon of the mixture into the centre of each wrapper. Brush the edges of the wrapper with a little water and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place, in a single layer, on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance; store covered in the fridge.

4. Preheat oven to 80°C. Heat 1 tbsp vegetable oil in a clean non-stick frying pan over medium-high heat. Add 8 dumplings, pleated side-up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add 100ml boiling water, then cover with a lid and cook for a further 4-5 minutes. Remove the lid and continue cooking until water has evaporated. Gently shake the pan to un-stick the potstickers from the frying pan. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings.