eCook Meal
Crispy Pork & Chicken Potstickers
with a quick tangy pickled slaw & fresh spring onion
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R214.75
for 4 servings · R53.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Dipping Sauce needs 240 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 53% of packR60.65
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Pork & Chicken Pot Stickers needs 32Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
Not in the Woolies basket — source these elsewhere:
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Pork & Chicken Potstickers?
The preparation time for Crispy Pork & Chicken Potstickers with a quick tangy pickled slaw & fresh spring onion is between 20 and 45 minutes.
What is the total time required to make Crispy Pork & Chicken Potstickers with a quick tangy pickled slaw & fresh spring onion?
The total time required to make Crispy Pork & Chicken Potstickers with a quick tangy pickled slaw & fresh spring onion is between 40 and 60 minutes.
How many servings does Crispy Pork & Chicken Potstickers provide?
4 servings
What are the main ingredients in Crispy Pork & Chicken Potstickers?
Black Sesame Seeds, Cabbage, Chicken, Dipping Sauce, Lime, Pork & Chicken Pot Stickers, Rice Wine Vinegar, Spring Onion
What is the nutritional information of Crispy Pork & Chicken Potstickers?
Calories: 614, Carbs: 90 grams, Fat: grams, Protein: 16 grams, Sugar: 18.4 grams, Salt: 2328 grams
How do I prepare Crispy Pork & Chicken Potstickers?
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. 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! 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. 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.
What should be prepared from my kitchen to make Crispy Pork & Chicken Potstickers?
Black Sesame Seeds, Cabbage, Chicken, Dipping Sauce, Lime, Pork & Chicken Pot Stickers, Rice Wine Vinegar, Spring Onion
How many calories does Crispy Pork & Chicken Potstickers have?
614 calories
How much fat content does Crispy Pork & Chicken Potstickers have?
grams