Fish Potstickers

nickrecipearcecom

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Caught fresh off the Ningaloo Coast, these crispy-bottomed potstickers are a flavour bomb of fish, ginger, garlic and herbs. Easy to make, satisfying to eat — and cooked up in the Vitamix Ascent 3500i Gold while on the road filming the cookbook.

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Ingredients

Potstickers

  • 300g Fish, (we used Spanish Mackerel, other than fish you could use prawns, crayfish, crab)
  • 1 Large Garlic Clove
  • 1 1 Inch Piece Ginger
  • 3 Spring Onion Shoots, (use the whites in the blender and green tops as garnish)
  • 1 Tsp Cornflour
  • 1 Tbsp Tamari
  • Lime Zest
  • Gow Gee Gyoza Wrappers
  • Oil

Garnish

  • Kewpie Mayo
  • Spring Onion Tops
  • Chilli Oil
  • Sesame Seeds
  • Fried Shallots
  • Fresh Lime

Method

  • 1)

    To a blender add 300g fish, spring onion, garlic, ginger, lime zest, one teaspoon cornflour, one tablespoon tamari. Blend until combined

  • 2)

    Fill a glass or mug with cold water.

  • 3)

    Grab an individual wrapper and hold with one hand, spoon a tsp of the mixture into the middle of the wrapper and flatten. Wet your finger in water and run along the top edge of the semi-circle. Fold the wrapper in half and pinch together at the top. Create folds along the top by pinching and folding along the top of the wrapper until the wrapper is sealed, pinch together at the ends. Repeat this until all wrappers have been used or filling has finished.

  • 4)

    Place a pan on medium heat, cover the bottom in oil, add gyoza to pan to crisp up the bottom for approximately 30 seconds. Once brown, add approximately 1 Tbsp of cold water to pan (be careful here of oil splatters). Put the lid on and increase the high heat to let the gyoza steam. When you hear it sizzling (approximately 2 minutes) turn the heat back down to medium. Take the lid off for 3 minutes.

  • 5)

    Cook for another 1-1.5 minutes, looking for the tops of the gyoza’s to be soft and translucent and the bottoms to be crispy.

  • 6)

    Remove from the pan and place on a serving platter.

  • 7)

    Garnish with tamari, chilli oil, spring onion tops, sesame seeds, fried shallots and fresh lime. Add kewpie to the side.

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