These sour and spicy potstickers are loaded with tangy kimchi, succulent Pure Paua Mince, portobello mushrooms, fresh garlic and ginger. They’re then dipped in an incredibly delicious gochujang peanut sauce.
Prep Time: 30 minutes
Cook Time: 15 minutes
Recipe by Gretchen Lowe, My Weekend Table
Gochujang Peanut Sauce
2 tbsp gochujang paste
1 clove garlic, grated
3 tbsp peanut butter
1/2 cup water
1 tbsp brown sugar
3 tbsp soy sauce
1 tbsp rice wine vinegar
1 cup kimchi
1 200g pottle Chatham Island Food Co Pure Paua Mince, thawed
2 tsp ginger, grated
2 cloves garlic, grated
1 tbsp gochujang sauce
Small bunch fresh coriander roughly chopped
2 tbsp soy sauce
1 tsp salt
Good drizzle of neutral oil, plus extra
200g portobello mushrooms, sliced
½ an onion, coarsely chopped
1 tablespoon sesame oil
1 egg, lightly beaten
20-25 dumpling wrappers
1) For the peanut sauce, heat the gochujang sauce and a dash of oil over medium heat. Add the garlic and cook until softened, about 1 minute.
2) Add in peanut butter and the remaining sauce ingredients and stir until combined. Simmer gently for about 4 minutes, until slightly thickened. Set aside and add more water if it needs thinning.
3) For the potstickers, drain the kimchi through a cheesecloth, wringing out any moisture then finely chop it up.
4) Mix together kimchi, Pure Paua Mince, ginger, garlic, gochujang sauce, coriander, soy sauce, and salt then let marinate in the fridge while you prepare other ingredients.
5) Heat oil in a medium saucepan and sauté mushrooms and onion with a pinch of salt for about 5-10 minutes or until cooked. Finely chop then allow to cool slightly.
6) To make the dumplings, add chopped mushrooms and sesame oil into the Paua mix, then add a beaten egg and stir well.
7) Scoop about 1 ½ tsp of filling and place it in the centre of the wrapper. Hold the dumpling with one hand, dap the edges with water and start sealing the edges with the other hand. After folding, press the edges again to seal well. Dab each dumpling with oil and sprinkle with black sesame seeds before cooking.
8) Cook the dumplings in batches. Heat a good drizzle of oil in a nonstick frypan over a medium heat until hot. Add dumplings. Cook until the bottom side turns golden. Add 2 tbsp water, and cover. Cook until the other side also turns golden and the dumplings are cooked through, another 2 to 3 minutes. Serve warm with the gochugang peanut sauce.
This recipe was created using our award-winning Chatham Island Pure Paua Mince...
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