Simple, stunning and scrumptious! Perfect premade potstickers are pan fried until golden brown and crisp, cabbage and spring onion are pickled to perfection, and sesame seeds are sprinkled all over this perfect medley of deliciousness. Dinner in a flash!
Crispy Pork & Chicken Potstickers
Crispy Pork & Chicken Potstickers
with a quick tangy pickled slaw & fresh spring onion
Hands on Time: 20 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Black Sesame Seeds
- Cabbage
- Chicken
- Dipping Sauce
- Lime
- Limes
- Pork & Chicken Pot Stickers
- Rice Wine Vinegar
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
SUB-LIME SLAW!
In a bowl, combine the rice wine vinegar, the lime zest (to taste), ½ tsp of a sweetener of choice and seasoning. Mix until the sweetener is fully dissolved. Add the sliced cabbage and the spring onion whites and toss until fully coated. Set aside to pickle.
GETTIN’ STEAMY
Boil the kettle. Place a nonstick pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the frozen potstickers in a single layer, flat side down. You may need to do this in batches. Leave to brown for 1-2 minutes, without shifting or moving, or until the bases have browned. Reduce the heat and pour in boiling water just to cover the base. Cover with the lid and leave to steam for 5-6 minutes or until fully heated through. Remove from the pan and leave to drain on some paper towel.
SAUCE IN THE LIMELIGHT
Drain the pickling liquid from the slaw. Add the juice of 1 lime wedge to the dipping sauce. Mix until fully combined. Add ⅓ of the limey dipping sauce to the drained slaw and toss until fully coated.
GET POT-STUCK IN!
Plate up a heaping helping of the pickled slaw. Side with the crispy potstickers and sprinkle over the spring onion greens and the black sesame seeds. Serve the remaining limey dipping sauce on the side for dunking. As simple as that!
Rice Wine Vinegar - 20ml
Lime - 1
Cabbage - 100g
Spring Onion - 1
Pork & Chicken Pot Stickers - 8
Dipping Sauce - 60ml
Black Sesame Seeds - 5ml
SUB-LIME SLAW!
In a bowl, combine the rice wine vinegar, the lime zest (to taste),1 tsp of a sweetener of choice and seasoning. Mix until the sweetener is fully dissolved. Add the sliced cabbage and the spring onion whites and toss until fully coated. Set aside to pickle.
GETTIN’ STEAMY
Boil the kettle. Place a nonstick pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the frozen potstickers in a single layer, flat side down. You may need to do this in batches. Leave to brown for 1-2 minutes, without shifting or moving, or until the bases have browned. Reduce the heat and pour in boiling water just to cover the base. Cover with the lid and leave to steam for 5-6 minutes or until fully heated through. Remove from the pan and leave to drain on some paper towel.
SAUCE IN THE LIMELIGHT
Drain the pickling liquid from the slaw. Add the juice of 2 lime wedges to the dipping sauce. Mix until fully combined. Add ⅓ of the limey dipping sauce to the drained slaw and toss until fully coated.
GET POT-STUCK IN!
Plate up a heaping helping of the pickled slaw. Side with the crispy potstickers and sprinkle over the spring onion greens and the black sesame seeds. Serve the remaining limey dipping sauce on the side for dunking. As simple as that!
Rice Wine Vinegar - 40ml
Lime - 1
Cabbage - 200g
Spring Onions - 2
Pork & Chicken Pot Stickers - 16
Dipping Sauce - 120ml
Black Sesame Seeds - 10ml
SUB-LIME SLAW!
In a large bowl, combine the rice wine vinegar, the lime zest (to taste), 2 tsp of a sweetener of choice and seasoning. Mix until the sweetener is fully dissolved. Add the sliced cabbage and the spring onion whites and toss until fully coated. Set aside to pickle.
GETTIN’ STEAMY
Boil the kettle. Place a large, nonstick pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the frozen potstickers in a single layer, flat side down. You may need to do this in batches. Leave to brown for 1-2 minutes, without shifting or moving, or until the bases have browned. Reduce the heat and pour in boiling water just to cover the base. Cover with the lid and leave to steam for 5-6 minutes or until fully heated through. Remove from the pan and leave to drain on some paper towel.
SAUCE IN THE LIMELIGHT
Drain the pickling liquid from the slaw. Add the juice of 3 lime wedges to the dipping sauce. Mix until fully combined. Add ⅓ of the limey dipping sauce to the drained slaw and toss until fully coated.
GET POT-STUCK IN!
Plate up a heaping helping of the pickled slaw. Side with the crispy potstickers and sprinkle over the spring onion greens and the black sesame seeds. Serve the remaining limey dipping sauce on the side for dunking. As simple as that!
Rice Wine Vinegar - 60ml
Limes - 2
Cabbage - 300g
Spring Onions - 3
Pork & Chicken Pot Stickers - 24
Dipping Sauce - 180ml
Black Sesame Seeds - 15ml
SUB-LIME SLAW!
In a large bowl, combine the rice wine vinegar, the lime zest (to taste), 1 tbsp of a sweetener of choice and seasoning. Mix until the sweetener is fully dissolved. Add the sliced cabbage and the spring onion whites and toss until fully coated. Set aside to pickle.
GETTIN’ STEAMY
Boil the kettle. Place a large, nonstick pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the frozen potstickers in a single layer, flat side down. You may need to do this in batches. Leave to brown for 1-2 minutes, without shifting or moving, or until the bases have browned. Reduce the heat and pour in boiling water just to cover the base. Cover with the lid and leave to steam for 5-6 minutes or until fully heated through. Remove from the pan and leave to drain on some paper towel.
SAUCE IN THE LIMELIGHT
Drain the pickling liquid from the slaw. Add the juice of 4 lime wedges to the dipping sauce. Mix until fully combined. Add ⅓ of the limey dipping sauce to the drained slaw and toss until fully coated.
GET POT-STUCK IN!
Plate up a heaping helping of the pickled slaw. Side with the crispy potstickers and sprinkle over the spring onion greens and the black sesame seeds. Serve the remaining limey dipping sauce on the side for dunking. As simple as that!
Rice Wine Vinegar - 80ml
Limes - 2
Cabbage - 400g
Spring Onions - 4
Pork & Chicken Pot Stickers - 32
Dipping Sauce - 240ml
Black Sesame Seeds - 20ml
Woolies Products in this dish
