Corn, Prawn and Chive Potstickers Recipe

How to Make Corn, Prawn and Chive Potstickers


  1. Make the dough for the potstickers first. In a bowl, add flour and make a well in the centre of the flour mixture and slowly pour in water. Mix well. If the mixture is too dry, increase the amount of water 1 teaspoonful at a time. If the dough is too wet, add a little more flour until a pliable dough has formed.
  2. Knead dough on a lightly floured surface for 2-3 minutes or until the dough is firm and bounces back when you poke it with your finger. Place back in the bowl, cover and set aside for 15 minutes.
  3. Make the filling. Combine the prawns, corn, onion, chives, garlic, ginger, soy and oyster sauce, brown sugar and sesame oil in a mixing bowl. Mix well to combine and set aside.
  4. Cut each dough ball into 6 equal pieces. Roll the pieces into 12 very thin 5cm circles (you may have a little dough left over and it can be used for more potstickers).
  5. Working one at a time, lay out each dough circle. Wet dough edges with a finger that has been dipped in water.
  6. Place 1 tablespoon of the filling on the bottom half of the circle, fold the circle over in half and press edges together to seal.
  7. Cover with a tea towel so they don’t dry out then refrigerate until ready to cook – up to 4 hours.
  8. Bring a pot of water to boil. Line a steamer basket with greaseproof paper, pierce some holes and lightly spray with oil. Place potstickers in the steamer basket then, on top of the boiling water (careful not to burn yourself).
  9. Steam for 10 minutes. Serve immediately, with dipping sauces.

Tip: If you don’t have stackable steamer baskets, then while you are preparing the first batch of potstickers, preheat your oven to 150°C and then turn the oven off. Place cooked potstickers in the warm oven whilst you finish cooking the remaining batches.

Recipe: courtesy of Claudine, ALDI Test Kitchen