Mud crab, Mushroom & Barramundi Potstickers
Who doesn't love a dumpling, and almost just as much I love the delicious sauce you get to dump them in. At home I have my chili oil at hand, but I thought we would have a bit of fun here and make a charred chilli chunky dumpling dip to go with these delicious potstickers.
Prep: 20 minutes - Cook: 10 minutes - Serves: Plenty to share - Difficulty: Capable Cooks - Recipe: Hayden Quinn
Ingredients
Potstickers
150g mud crab meat*
250g barramundi fillet
250g cup mushrooms
10cm thumb ginger, finely diced
2 tsp sesame oil
Sea salt, to taste
30 (275g packet) gow gee wrappers
1 tbs vegetable oil, for cooking
Dumpling Dip
8 Long Reg Chili
12 Birds Eye Chili
10cm thumb ginger, julienned
2 cloves garlic, crushed and chopped
1 cup coriander, leaves and stems, roughly chopped
1/4 cup crispy shallot
1/4 cup peanuts
4 tbs black vinegar
4 tbs soy sauce
1 tbs sesame oil
4 tbs chili oil
Note: *Mud crab meat (or crab meat generally) can be found at most good fish mongers either in small tubs or in vac packed bags. Alternatively, you could use chopped prawn meat or even chicken or pork mince..
Method
Step 1. Start the coals in your Everdure Cube 360 to get to a high heat. We are going to be charring the chili on these using the HexClad BBQ Grill Pan. Once both the BBQ and the pan are hot, add both chili varieties onto the BBQ Grill Pan can cook hard and fast until you get a char. The good thing about using the BBQ Grill Pan in this situation is that it prevents the smaller birds eye chili from falling through the bars of the grill, while still allowing for the BBQ flavour. Once cooked, remove from heat and allow to cool. Once cool, remove stalks and then roughly chop adding to a serving bowl along with the other dumpling dip ingredients. Set aside until ready to serve.
Step 2. Make the potstickers by combining crab, barramundi, mushrooms, ginger, sesame oil and salt in a bowl, mix well to ensure everything is well distributed. Place a gow gee wrapper on a clean work surface (or in your hands) and spoon a heaped teaspoon of mixture into the centre of the wrapper, don't go crazy here, too much filling will make it very hard to fold. Brush the edges of the wrapper with a little water and using your fingertips, fold over to enclose the filling, you can pleat the edges if you wish or just keep is simple by pinching them together to create a tight seal around the filling. Repeat until all the filling is used.
Step 3. Working in batches, heat the vegetable oil in a large frying pan that had a lid. Add dumplings to the base of the frying pan and cook for 2mins or until base of dumplings are golden and slightly crispy. At this point add 1-2tbs of water to the base of the pan and cover with lid. Cook for a further 3-4 mins or until cooked through and water has evaporated. Serve immediately with the chunky dipping sauce, repeat the process with the remaining dumplings and enjoy.
