Skip navigation and jump to content.
fuss factor menu mood shopping list bite marks
kaffir_lime_potstickers.jpg

the goods:

for the filling:
1/4 lb / 125g ground pork
1/4 lb / 125g ground chicken
1 inch of fresh ginger stem, peeled and finely chopped
2 cloves of garlic, finely chopped
2 small red chilies, seeded and chopped (or 2 teaspoons sambal olek)
1/4 teaspoon sesame oil
1 1/2 tablespoons
fish sauce (nam pla)
1/2 teaspoon fresh ground black pepper
12 leaves Vietnamese mint / Asian cilantro, chopped*
12 basil leaves, chopped
1 tablespoon cilantro chopped**
juice 1/2 lime
4 kaffir lime leaves, finely chopped
2 tablespoons roasted, unsalted peanuts, ground 1 3/4 cups pumpkin cooked & mashed (canned is fine)

1 packet of potsticker/gyoza wrappers, square or round
1 egg, beaten
1/2 cup chicken stock
2 tablespoons of oil for frying

dipping sauce
2 1/2 limes, juiced
2 tablespoons fish sauce
2 1/2 tablespoons palm sugar /brown sugar (more to taste)
1 clove garlic, finely chopped
1 purple shallot, finely sliced
1 small red chili, seeded and chopped

active time: 25 minutes
total time: 35 minutes

serve with: thai chicken salad

view the date that features this recipe

 

 

pumpkin and kaffir lime potstickers

mix: all of the 'filling' ingredients in a bowl. use your hands to combine thoroughly

place: one teaspoon of the mix into the center of a potsticker wrapper and brush the edges of the wrapper with a little beaten egg

fold: the wrapper over to close it and press along the edges to seal it. if you used square wrappers, you will have triangle shaped potstickers, if you used round ones, you will have crescent moon shaped potstickers

heat: 2 tablespoons of oil in a frying pan and let it get hot

place: 6-8 potstickers in the frying pan and let them fry for about 2 minutes, if they seem to be burning, turn the heat down. do not overcrowd the pan, it is better to cook two batches.

pour: about 2 tablespoons of chicken stock into the pan and cover it with a lid.  shuffle the pan a little to help loosen the potstickers. cook another 2 minutes

serve: with the following dipping sauce:

sweet thai dipping sauce 
a typical thai sauce will consist of equal parts of salty, sweet and sour. the common ingredients are fish sauce (salty), palm sugar (sweet) and lime juice (sour). I tend to cut back the fish sauce and add more lime and / or palm sugar. it depends upon your own taste.

you could also use store bought sweet chili sauce, but this is so easy to make. just combine all of the ingredients and taste

extra filling can be rolled into meatballs, fried and served with rice and stir fried vegetables

 

\