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Chicken & Chinese Mushroom Potstickers with Ginger Oyster Sauce

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

Mix chicken, sugar and salt thoroughly, mushrooms, sesame oil, oil and Panda Brand Oyster Sauce through chicken mix thoroughly.

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.

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.

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.