Cabbage 1 cup, finely shredded into bite-sized pieces
Spring onion 4, finely sliced
Soy sauce 3 tbsp
Cream cheese 1 cup
KOO Pilchards in Tomato Sauce 1 tin
Wonton wrappers 35
Cake flour, for dusting
Sesame seeds 1 cup
Oil for frying
For the dipping sauce
Soy sauce 1 cup
Juice and zest of 2 limes
Garlic clove 1, crushed
Coriander ½ cup, finely chopped
Chilli red or green 1 finely chopped
Spring onion 2, finely sliced
Heat the oil in a large saucepan and gently fry the garlic and ginger until fragrant. Increase the heat and cook the mushrooms in batches, until slightly golden and cooked (make sure to not overcrowd the pan as this will result in steamed mushrooms and cause the mixture to be too soggy).
Once cooked, add all the mushrooms to the pan and stir through the spinach and cabbage until just wilted. Add the spring onion, soy sauce and cream cheese.
Lay the KOO Pilchards in Tomato Sauce out on a baking sheet and pat with kitchen towel to remove some of the sauce. Gently fold these through the mushroom mixture, careful not to break up the fish fillets too much.
Place the wonton wrappers on a dry surface, lightly dusted with flour, and place a tablespoon of the filling in the centre of the wrapper. Brush the edges with a little water, fold over and pinch in the middle. Begin pleating the edges together on one side, towards the middle and repeat on the other side.
Brush the bottom of the dumplings lightly with water and roll in the sesame seeds. Place on a lightly floured baking sheet.
Heat the oil in a large non-stick pan (that you can cover with a lid or something to the effect) over medium heat. Fry 6 – 8 dumplings at a time – depending on how big your pan is – bottom side first, until golden brown. Flip onto their sides, add 3 tablespoons of water and cover. Leave to steam for 5 minutes. Remove from the pan and keep warm. Repeat with the other dumplings.
Combine all the ingredients for the dipping sauce and serve alongside your warm KOO Pilchards in Tomato Sauce potstickers.