Pot Sticker Dumplings, stuffed with Chestnut Mushrooms and Spring Greens, served with spicy Chilli Sambal


  • 1 packet of round dumpling wrappers (can be found at most Chinese supermarkets, or you can make your own dough, 30 minutes in advance)
  • 20g fresh ginger, peeled and finely chopped
  • 1 shallot, finely chopped
  • 1 tbsp groundnut oil (or rapeseed)
  • 170g chestnut mushrooms, finely chopped
  • 80g dark leaf spring cabbage, finely chopped
  • Light soy sauce, 1-2 tsp to taste
  • 1½ tsp rice wine or dry sherry
  • ¼ tsp sea salt
  • Pinch of white pepper and sugar
  • 1½ tsp sesame oil

For the chilli sambal (this will keep for several weeks in the fridge or you can buy ready-made).

  • 2-5 large red chillies (tops removed)
  • 1 bulb of garlic (peeled cloves)
  • Salt and sugar to taste


  1. For the dumpling filling, gently fry the ginger and shallot in a little groundnut oil until translucent.
  2. Add the finely chopped mushrooms and cabbage to the shallots and ginger. Cook on a medium high heat for a few minutes, before adding soy, rice wine, salt, white pepper, sugar and sesame seed oil. Sauté for a further minute or two, mixing well. Taste to check seasoning and set aside.
  3. To make the dipping sauce, fry the garlic cloves and chilli together in deep hot oil until nicely browned. Drain and cool the mixture on kitchen paper before blitzing with a hand blender until smooth. Add sugar and salt to taste. The sambal should taste spicy, slightly sweet and salty.
  4. Dust the work surface with a little flour. Lay out several dumpling wrappers, put a teaspoon of the stuffing mixture into the centre, fold in half and seal the edges with a series of pinches (like a little Cornish Pasty). Repeat to make about 15-20 dumplings.
  5. To cook the dumplings, heat the groundnut oil in a frying pan, add half the dumplings and fry the bottom side for 2 minutes. Add 2 tbsp of water to the pan and immediately cover with the lid. Steam for 4-5 minutes before removing the lid and continue to fry for a further minute, then remove from the pan and drain on kitchen paper (cover with foil to keep warm). Repeat with the remaining dumplings.
  6. To serve, place the dumplings on a plate with the bottom side up and serve with a small bowl or spoonful of sambal, and a sprinkle of fresh coriander leaves.