Chicken pot-stickers with wasabi mayonnaise

Chicken pot-stickers with wasabi mayonnaise

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  • 4
  • Easy
  • 15 minutes
  • 4 minutes
  • Villiera Chenin Blanc 2011


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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