Saturday, August 20, 2011

Celery and chicken potstickers

  • cumin seeds, whole, 1 teaspoon
  • dill seeds, whole, 1 teaspoon
  • shrimp paste, 2 teaspoon
  • celery ribs, 6
  • garlic cloves, 8
  • chicken, dark meat (or pork), ground/mince, 500g/1lb
  • soy sauce, 2 teaspoons
  • fish sauce, 2 teaspoons
  • oyster sauce, 2 teaspoons
  • sesame oil, 1 tablespoon
  • egg white, 1

In a warm oven, dry roast the seeds on a piece of foil, taking care not to burn them, until fragrant, then remove and pound into powder; meanwhile, roast the shrimp paste similarly.

Process celery and garlic until finely chopped.

Mix with mince, spices, shrimp paste, sauces and oil until combined.

If necessary, beat an egg white to stiff peaks and fold into the mixture to help it hold shape.

Place mixture into wrappers and wrap accordingly; in half as triangles for potstickers, in rounded triangular hat-like wonton shapes, spring rolls, etc.

Fry or steam until cooked and enjoy.

No comments:

Post a Comment