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PAN FRIED DUMP 600x450

Chicken & Chinese Mushroom Potstickers with Ginger Oyster Sauce

  • Difficulty Level: 3
  • Serves Serves: 5
  • Preparation

    20mins

  • Cooking

    8mins

Lunar New Year Holiday Meat 30 minutes Healthy Chinese Food Asian Food Chicken Vegetable Breakfast Dinner Lunch Appetizer Less Than 30 mins Less Than 60 mins Quick Recipes

What You Will Need

Ingredients

  • 1 pack round dumpling pastry (gow gee)
  • 300g Minced Chicken
  • ½ tbsp White sugar
  • ½ tsp Salt
  • 64g Shitake mushrooms, finely chopped, drained
  • 1 tsp Lee Kum Kee Pure Sesame Oil
  • 1 tbsp Peanut oil
  • 1 ½ tbsp Panda Brand Oyster Sauce
  • 1 tsp Corn starch
  • 1 tbsp. Water

Dipping

  • 1 tsp Lee Kum Kee Minced Ginger
  • 2 tbsp Black vinegar
  • 1 tbsp Water
  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tsp White sugar
  • 1 dash of Lee Kum Kee Pure Sesame Oil

Made with
Lee Kum Kee products

PANDA OS 510GX12- FRONT

Oyster Sauce

Panda Brand Oyster Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Mix chicken, sugar and salt thoroughly, mushrooms, Lee Kum Kee Pure Sesame Oil,  oil, and Panda Brand Oyster Sauce through chicken mix thoroughly.

  2. Take one wrapper in the palm of your hand, place enough (approx. 1 ½ tsp) chicken & mushroom mixture in the centre of the dumpling wrapper and spread it to approx. 5mm thick and 10mm from the edge, fold the wrapper in half and crimp edges together. Repeat until the mix is finished.

  3. To pan fry - in a small bowl, mix water, corn starch and peanut oil well, add to a non-stick pan, heat and add dumplings, cover and cook for 8 minutes until cooked.

  4. On a med-high heat pan, sauté ginger in a little hot oil till fragrant, then add and briefly heat remaining ingredients so they incorporate well, remove from heat, add Lee Kum Kee Pure Sesame Oil, cool and serve with fresh dumplings.