Potsticker Dumplings with Asian Greens

I love the look of glee appear on George’s face when we go out to dinner for Japanese. He loves sharing the plates of food with Charlie and I and the gyoza, avocado mini sushi rolls and teriyaki salmon are his absolute favourites. I love gyoza too so I was quick to find a way to make them at home. They are surprisingly easy and your little ones will love to help fill and shape them, making the process even easier – but much messier.

Nutrition Note: High in vitamin C, beta-carotene, folate and fibre, Asian greens are a versatile and nutritious addition to your family’s meals.

Ingredients

• 300g pork mince
• 3 shallots, finely sliced
• 2 tsp finely grated ginger
• 2 tsp oyster sauce
• 1 tsp light soy sauce
• 18-20 round wonton (gow gee) wrappers
• 2 tsp rice bran oil
• 1/2 cup reduced salt chicken stock or water
• 1 bunch of choy sum or gain lan (Chinese broccoli), washed and ends trimmed
• light soy or reduced salt soy sauce, extra to serve

Method

Step 1

Place the pork mince, shallots, ginger, oyster sauce and light soy sauce in a medium bowl and mix well to combine. -

Step 2

Place a tablespoon of the mixture in the centre of each wonton wrapper, brush the edges with water and fold in half, pressing the edges firmly to seal. -

Step 3

Heat a large frying pan over medium-high heat add the oil and dumplings and cook for 3-4 minutes until one side is well browned. -

Step 4

Add the stock or water and the Asian greens to the pan and cover with a tight fitting lid. Cook for 5-7 minutes without lifting the lid. Serve the dumplings with the Asian greens, or steamed broccoli, spinach or snowpeas as an alternative, and drizzle with extra soy sauce if desired. -

Step 5

Freezing tip: layer uncooked dumplings on a flat baking tray, ensuring they are not touching one another. Once they are frozen, transfer to a freezer bag and store in the freezer for 1-2 months. -