Tasty bite-sized morsels at home with only five ingredients and a few pantry staples
Makes 16
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Simmered in broth, these pot stickers are tender and smooth; pan-fried, they are crispy and addictive. These mixed mushroom dumplings are the perfect idea for a starter or as part of a light, tasty dinner.


  • 6 cm piece fresh ginger (30 g)
  • ⅓ cup (80 ml) ponzu sauce
  • 2½ tbsp sesame oil
  • 300 g mixed mushrooms
  • 16 gow gee wrappers
  • 1 tsp white wine vinegar
  • Salt and pepper
  • 1 tbsp plain flour
  • 1 tbsp olive oil

Cut 3 cm of the ginger into thin matchsticks; finely grate remaining ginger. Combine ginger matchsticks, ponzu sauce, vinegar and 2 tsps sesame oil in a small bowl.


Finely chop the mushrooms. Heat remaining sesame oil in a non-stick 18 cm frying pan over high heat; cook the mushrooms and grated ginger, stirring, for 8 mins or until lightly browned. Stir in 1 tbsp of the sauce mixture; season to taste. Cool.


Whisk flour and ⅓ cup (80 ml) cold water in a small jug until well combined. Set aside.


Brush the edge of 1 wrapper lightly with water; place 2 tsps of the mushroom filling in the centre. Fold wrapper over to completely enclose filling; pinch to seal. Pleat the edge of wrapper; place on a board with the pleated edge on top. Repeat with remaining wrappers and filling.


Heat the olive oil in same, cleaned frying pan over high heat; place dumplings in pan, close together, in concentric circles to fit. Cook for 1 min. Reduce heat to medium. Carefully pour the flour mixture into the base of the pan; cook, covered, for 6 mins or until the flour mixture has evaporated and the base is dry and crispy. Remove the lid; cook for a further 2 mins or until the base is golden brown.


Serve dumplings with remaining sauce mixture.

TIP Add 1 chopped long red chilli to the mushroom mixture for a fiery kick.

Photo: bauersyndication.com.au

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