Salsiccia potstickers

My favourite pizza at the local pizza place is salsiccia. I love the bits of sausage, the sliced potato, sweetness of the leeks and the heat from the chilli oil. These potstickers are salsiccia pizza in dumpling form, and served with Lao Gan Ma chilli crisp oil for that spicy kick.

Salsiccia potstickers Credit: Kitti Gould

• serves

  4

• prep

  35 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 300 g potato, peeled and cubed
• salt
• 3 pork and fennel sausages
• 1 leek, washed, white and light green section finely chopped
• 30 gow gee wrappers
• 2 tbsp vegetable oil
• Lao Gan Ma chilli crisp oil, to serve

Instructions

1. Bring a medium saucepan of salted water to the boil and add the potatoes. Cook until they are completely soft.
2. Drain the potatoes and let them dry for a few minutes. Place them in a large mixing bowl, then mash roughly with a fork.
3. In a large mixing bowl, squeeze the sausage meat out of their casings, then combine with the finely chopped leek. Mix well to form the dumpling filling.
4. Prepare a small bowl of cold water. Use a tablespoon to place the filling in a gow gee wrapper. Dab water on the inside edges of the wrapper and then seal the dumpling as you please, with or without pleats. Shape the dumpling with the length of your fingers so that it has a flat base to sit on. Place the dumplings on a tray and ensure they are not touching.
5. Heat the oil in a large frying pan. Once hot, add the dumplings, ensuring they are well spaced. Cook for 1-2 minutes, or until the bases are golden.
6. Add enough water to the pan to cover about 5 mm of the dumplings. Cover the pan for about 4 minutes, or until the dumplings have absorbed all the water.
7. Remove dumplings from the pan and serve on a plate with Lao Gan Ma chilli crisp oil.

Note

• To freeze your dumplings, freeze them on a baking paper-lined plate and make sure they're completely frozen before transferring them to a freezer bag. Otherwise they will stick together and you will end up with one massive dumpling. To cook, you can just treat them like fresh dumplings and pop them straight from the freezer to the pan without defrosting.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Dynamic Dumplings

Watch The Full Episode Here

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Watch The Full Episode Here

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