Gok Wan is well known as a stylist, but before fashion Gok’s life was all about food. Chinese food to be precise. He honed his skills in his father’s restaurant, learning the art of Asian cuisine the traditional way. Now he brings his sense of style to the kitchen, and teaches the masses how to master Chinese cooking. A true FFF after our own hearts! His book—Gok Cooks Chinese—is the next one on our shelves. In the meantime, we’ll be trying these…
Gok’s Chicken & Leek Magic Pot Stickers
- 200g minced chicken
- 2 tbsp leek, very finely chopped
- 1 spring onion, finely chopped
- A 1-2cm piece of fresh ginger, peeled and grated or very finely chopped
- 2 tsp sesame oil, or to taste
- 1 tsp Shaoxing rice wine or dry sherry
- Salt and ground white pepper
- 1 egg, separated
- Cornflour, for dusting
- 12 round white wonton wrappers
- 1 tbsp groundnut oil
For the dipping sauce:
- 2 tbsp runny honey
- 1 tbsp light soy sauce
- 1 tbsp chopped fresh chives
- 150ml water
1. Put the chicken, leek, spring onion and ginger into a bowl or on to a board and mix together well, adding the sesame oil, Shaoxing rice wine and a pinch of salt and pepper. Add a little egg white if the mixture needs binding together.
2. Dust a work surface with corn flour and lay out the wonton wrappers. Place a small spoonful of the chicken mixture in the middle of a wrapper and brush the outside rim lightly with egg yolk.
3. Fold over the wrapper to make a half moon shape, enclosing the filling inside. Press out any air bubbles and seal the join, pinching the ends shut at the rim. Repeat with the remaining wonton wrappers and chicken mixture.
4. Heat a non-stick frying pan with deep sides, or a wok, over a medium to high heat. Add a glug of oil and place the dumplings in the pan. If using a wok, arrange them around the bottom and lower sides. Cook for 30-60 seconds over a medium hear until crisp and dark golden on the case. Then pour in enough water to create steam around the dumplings (about 220 ml) at the base of the wok or pan.
5. Cover the pan and steam the dumplings for 5-8 minutes (topping up the water if the pan is drying out), or until the filling is cooked through
6. To make the dipping sauce, mix together the runny honey and soy sauce in a small bowl. Sprinkle the chives to garnish
7. Remove the potstickers from the pan and server coloured side up, with the dipping sauce on the side.
Recipe from Gok Cooks Chinese