Dumplings & Dim Sum
Chicken Pot Stickers
鍋貼
Pan fry ~10 minutes from frozen · 12–15 pieces per pan
In the pack
- ◆Chicken
- ◆cabbage
- ◆ginger
- ◆spring onion
- ◆wheat flour wrapper
You'll need
- ◆3 tbsp oil
- ◆½ cup cold water
- ◆soy sauce
The method
- 1
Heat 3 tablespoons of oil in a non-stick pan over a medium heat.
- 2
Arrange the dumplings flat side down — up to 12–15 pieces — and let them colour for a minute.
Timer 1:00 - 3
Add ½ cup of cold water, cover with a lid and turn the heat to low.
Lid on, heat down to low - 4
Cook for about 10 minutes, until the water has evaporated and the bottoms are golden and crisp.
Timer 10:00 - 5
Slide them out crust side up so it stays crisp, and serve with soy and vinegar.
Did you know
Pot stickers were an accident — a Song dynasty cook left dumplings in a dry pan and invented the crisp bottom.
Allergens
Contains gluten, soy, sesame. Ingredients and allergens are listed per dish, but our meals are prepared in a commercial kitchen that also processes fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites — we cannot guarantee any dish is free of them.
Keeping it
Refrigerate at 4°C and cook within three days. Meals freeze for up to three months; once thawed at 4°C, cook or reheat to 70°C and eat within 24 hours.