Potstickers make particularly delicious appetisers, but can also easily be a light main. Tender and crisp, they’re absolutely delicious and ideal for entertaining.
Cook’s note: Brunoise is a culinary knife cut in which the food item is first julienned then turned a quarter turn and diced again. This produces cubes of 3mm or less.
- 200g beef rib-eye cut in brunoise (see cook’s note)
- ½ carrot, grated
- 80g bean sprouts
- 80g shiitake mushrooms
- 30ml (2 tbsp) fresh coriander, chopped
- 5ml (1 tsp) cornflour
- 30ml (2 tbsp) Hoisin sauce
- salt and freshly ground black pepper, to taste
- 250g cake flour
- boiling water
- sweet chilli sauce, to serve
For the filling, mix all the ingredients together and marinate for 2 hours.
For the dough, combine the flour with enough water to form a soft dough. Place in the refrigerator overnight.
Roll the dough out thinly (about 2mm) or use a pasta machine. Cut out 10cm circles of dough
Use a spoon to add the filling to the pastry circles. Wet the pastry on one side and gently close both sides together.
Blanch in hot water for 1 minute, remove from the water using a slotted spoon and place in ice-cold water immediately. Pat the potstickers dry and brown in a non-stick frying pan with some sesame oil before serving.
Serve with sweet chilli sauce.
Caterer's tip: Potstickers are a one-meal dish of meat, vegetable and starch that can be used in soups or salads or as a unique appetiser. Prepare by steaming or boiling, or pan-fry for a crispy shell.