Authentic Asian Sauces

Copied to Clipboard!
default-banner
BACK TO 
pan-fried-dump-600x465

Chicken & Chinese Mushroom Potstickers with Ginger Oyster Sauce

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

    20mins

  • Cooking

    8mins

Chinese Food Asian Food Chicken Vegetable Appetizer Breakfast Dinner Lunch Less Than 30 mins

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 Sesame oil
  • 1 tbsp Peanut oil
  • 1 ½ tbsp Panda Brand Oyster Sauce
  • 1 tsp Corn starch
  • 1 tbsp. Water

Marinade

  • 1 tsp 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 Sesame oil

Dipping

  • 1 tsp 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 Sesame oil

Made with
Lee Kum Kee products

PANDA OYSTER SAUCE

Oyster Flavoured Sauce

PANDA OYSTER SAUCE

How to make it

  1. Mix chicken, sugar and salt thoroughly, mushrooms, 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 sesame oil, cool and serve with fresh dumplings.