Chicken and leek potstickers

Chinese food is easy to make and is excellent – nothing like the MSG and salt-filled globs you can get at some Chinese takeaways. This dish is very delicate and is an excellent starter to any Chinese meal. (Recipe shamelessly stolen from the excellent Chinese cook book by Gok Wan).

Wot u need
2 small chicken breasts (minced)
2 tbsp finely chopped leek
1 finely chopped spring onion
2 cm cube finely chopped root ginger
12 wonton wrappers (skins)
1 egg yolk
1 tbsp Shaohsing rice wine
1 tsp sesame oil
1 tbsp groundnut oil

Wot u do
Add the chicken to the leek, spring onion and ginger. Take time to finely chop all the veg before using it – Chinese food is all about preparation – large pieces of veg are not what’s wanted here! Add the sesame oil and rice wine to the chicen mix and set aside. Dust your board with cornflour and carefully lay out the wonton wrappers. Lightly wash around outside of each wrapper with egg yolk. Add a “good” tsp of the mix to the centre of each wrapper filling it up fairly high. Carefully seal each wrapper to make a half moon shape. Heat the groundnut oil and quickly fry the potstickers for 60 seconds only. Remove from heat and add to a steamer. Steam for 12 mins.

Serve with a dip made from light soy sauce and honey, water and some chopped spring onion – or serve with a dip of your choice.


Use your Chinese supermarket for wonton wrappers (frozen) and rice wine. Don’t lay cooked potstickers on any paper towel – they stick!

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