Ingredients

Method

• 300 g free-range chicken mince
• 1 x 5 cm fresh ginger, peeled and grated
• 1 clove garlic, grated
• 1 fresh chopped chilli
• 4 spring onions, finely chopped
• Sprinkle of sea salt
• 1 egg white, beaten
• Oil, for frying
• 1/2 t wasabi paste
• 1 - 2 T good-quality mayonnaise

Method

Ingredients

Place the free-range chicken mince in a large bowl, mix in fresh ginger, peeled and grated, garlic, fresh chopped chilli, finely chopped spring onions, a sprinkle of sea salt and beaten egg white.

Once combined, place a teaspoon of the mixture into the centre of a wonton wrapper, brush the edges with water and pinch closed.

Repeat the process with the remaining mince.

Cook the parcels in simmering salted water for 3 minutes and drain on a clean kitchen towel.

Fry in oil for 1 minute on each side or until crunchy and golden.

Mix the wasabi paste into 1–2 T good-quality mayonnaise and serve with the pot-stickers.