KOO Pilchards in Tomato Sauce Potstickers

Easy

Prep 15 minutes

Cook 50 minutes

Serves 6

For the KOO Pilchards in Tomato Sauce Potstickers

Coconut or sesame oil 2 tbsp

Garlic cloves 3, crushed

Ginger 5cm piece, finely grated

Mushrooms of your choice 200g, finely chopped

Spinach or bok choy 1 cup, shredded

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.