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Pot-Sticker Blossom

Pot-sticker Blossom

Pot sticker Blossom

Recipe by: Clement Pedro
3T canola oil
1 Onion, roughly chopped
2 Garlic cloves, finely chopped
5cm Ginger, finely grated
500g Pork or chicken mince
2t sesame oil
Wonton wrappers
Red Spring onions to garnish
For the dipping sauce
¼ cup Soy sauce
Chilli sauce
2T BBQ Sauce
Heat 2T canola oil over a medium before sautéing the onions until soft and caramelized.
Allow the onions to cool before adding to a mixing bowl along with the garlic, ginger, mince and sesame oil. Season lightly with salt and combine.
Add a teaspoon mixture of the filling to the center of wonton wrapper before folding up the sides, creating a parcel. Continue making the parcels until you have enough to fill the base of a pan.
Drizzle in the remaining oil and cover the base of the pan with the wontons, packing them tightly. Place the pan over a medium heat and cook until the bases just begin to brown. Pour in some water to create steam then cover with the lid. After 2 minutes the wrappers should be perfectly steamed and the water evaporated. Carefully tip the blossom upside down onto a serving dish and garnish with spring onions and a squeeze of lime. Serving the dipping sauce on the side.  

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