Fill Your Potstickers With Delicious Curry Chicken and Fresh Herbs
Silky wonton skins wrapped around spicy, juicy curried chicken makes for a winning appetiser. The fusion of Chinese and Indian cuisine creates an hors d’oeuvre that’s literally bursting with flavour. The addition of fresh chadon beni and chives adds an herbaceous brightness while the crisp bottoms of the wonton lends a delightful crunch.
CURRY CHICKEN POTSTICKERS
Yields: 24 dumplings
INGREDIENTS
- 1 pack wonton skins, thawed
- 1 cup curry chicken
- 1 bundle chadon beni, chopped
- ½ bundle chive, chopped
- 1 egg 6 tablespoons oil, divided
- 2 cups ice
- 1 bottle tamarind sauce
DIRECTIONS
- In a medium bowl, shred chicken and discard bones and skin.
- Add chive and chadon beni to the chicken; mix to combine.
- In a small bowl, mix egg and a two tablespoons of water. Brush all four sides of the wanton skin with the egg wash. Place a small amount of the chicken mixture, about 1 ½ tablespoons in the middle of the wonton. Bring the four points of the wonton skin up to join in the middle; press all the sides to seal tightly, leaving no gaps open. Repeat until all of the filling is finished.
- In a shallow frying pan, heat oil on medium-high heat. When oil is heated, place the potstickers into the pan and allow the bottoms to get golden-brown without moving them around. Pour ice into the pan and cover immediately. Turn the heat down to medium-low and allow to steam for 5 to 6 minutes. Remove the pan from heat and place potstickers onto a plate.
- Serve warm with tamarind sauce.
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