Making these tasty pot sticker dumplings with your kids is a lot of fun! It’s a great way to introduce them to new foods and are a great option for dinner or school lunchboxes.

Makes: 16
Prep: 30 mins  Cook: 10 mins

Ingredients

Dipping sauce

• 2 tablespoons rice-wine vinegar
• 2 tablespoons soy sauce
• Juice 1 lemon or lime
• 1 teaspoon grated ginger (optional)
• 1 teaspoon sweet chilli sauce (optional)

Dumplings

• 1 carrot or 1 zucchini, grated
• ¼ small cabbage shredded
• Finely chopped mushroom/bamboo shoots/water chestnuts
• Sweet corn kernels
• 2-3 tablespoons plain flour
• Handful of herbs (coriander, Vietnamese mint, chives), chopped
• 16 round dumpling wrappers
• Oil for cooking (peanut, sunflower, sesame)

Directions

Dipping sauce

1. Whisk ingredients in a small bowl
2. Set aside

Dumplings

1. Prepare vegetables and herbs (wash and cut/shred) and put in a large bowl
2. Stir to combine
3. Put flour onto your work surface
4. Put 16 wonton wrappers on the flour
5. Place 1 teaspoon of filling on one side of the wrapper (be mindful not to overfill)
6. Brush the sides of the wonton wrappers with water
7. Fold the wrappers over and pinch the sides together to seal

Cooking the dumplings

1. Coat the bottom of a non-stick frypan with oil and heat over medium to high heat for 1-2 minutes
2. Place dumplings in the pan
3. When bottom gets brown, add 1/4 cup of water (it will spit) and immediately cover (to steam the dumplings)
4. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and starts to stick to the pot (about 3 mins)
5. Serve 3 or 4 per person with small bowl of dipping sauce

Notes

Try using other fillings including chopped chicken, fresh baby spinach or snow peas.

Try adding finely grated tofu into the carrot, zucchini and cabbage filling.