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Vegetable Festive Potstickers

Category: Starters

Serves: 4 people

Preparing time: 00:00

Cooking time: 00:00


16 gow gee pastries (wrappers)

100g Chinese cabbage, finely shredded

50g brussels sprouts, finely shredded

50g carrot, grated

50g bean sprouts

100g red pepper, finely diced

1 small red chilli, finely chopped (seeds optional)

1 tbsp fresh coriander, chopped

1 tsp fresh ginger, grated

1/4 tsp all spice

1 tsp pumpkin spice powder (equal quantities of Ground Cinnamon, Ginger, Cloves and Nutmeg)

1/2 tsp cinnamon powder

1 tbsp soy sauce

1 tbsp Chinese rice vinegar

2 tbsp vegetable oil

Cooking Method

Step 1

Note: You'll need a frying pan with a lid or something to cover it.

Step 2

1. Mix together all ingredients, except the gow gee pastries and the vegetable oil, in a bowl, cover and refrigerate for 30 minutes to let the flavours infuse.

Step 3

2. Heat 1 tbsp of the vegetable oil in a frying pan and on a lot heat gently sauté all of the filling ingredients. After 2-3 minutes once the vegetables are softened, remove from the pan and leave to cool slightly.

Step 4

3. On a clean work surface lay four gow gee pastries out at a time, ensuring that the remaining gow gee pastries are covered. Place a heaped teaspoon of the mixture into the centre of each wrapper. Brush the edges of the wrapper with a little water and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place, in a single layer, on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance; store covered in the fridge.

Step 5

4. Preheat oven to 80°C. Heat 1 tbsp vegetable oil in a clean non-stick frying pan over medium-high heat. Add 8 dumplings, pleated side-up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add 100ml boiling water, then cover with a lid and cook for a further 4-5 minutes. Remove the lid and continue cooking until water has evaporated. Gently shake the pan to un-stick the potstickers from the frying pan. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings.

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