Prawn and cabbage pot-stickers

Prawn and cabbage pot-stickers
  • 0:40 Prep
  • 0:10 Cook
  • 30 Servings
  • Capable cooks

A pot-sticker is a type of dumpling. The tastiest part is the slight crunch from where the wrapper sticks to the pot.

Featured in
Starters recipes, Coles Magazine


  • 1/4 cup vegetable oil
  • 3 cups wombok cabbage, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons grated ginger
  • 400g raw peeled prawns
  • 2 spring onions (shallots), finely chopped
  • 1 long red chilli, chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 250g packet Supreme Quality Foods Fresh Wonton Wrappers
  • Coriander leaves, to serve
  • 1 small red chilli, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil


  • Step 1
    Heat 1 tablespoon of oil in a frying pan on medium heat. Cook wombok, garlic and ginger for 2-3 mins, until cabbage has softened. Allow to cool.
  • Step 2
    Place cabbage mixture in a food processor with prawns, onion, chilli, fish and soy sauces. Process until a paste forms. Place wonton wrappers on a flat surface. Place 1 teaspoon of prawn mixture into centre of each wrapper. Moisten edges of wrapper with a little water. Fold wrapper over and pleat edges together to enclose filling.
  • Step 3
    Heat 1/2 the remaining oil and 1/2 cup of water in a large frying pan on medium heat. Add wontons in 2 batches and cook, covered, for 5 mins. Remove lid and cook a further 2 mins, until water is evaporated and wontons are golden and crisp on one side. Repeat procedure with remaining oil and wontons.
  • Step 4
    To make dipping sauce, combine all ingredients with 2 tablespoons water in a small bowl. Serve potstickers topped with coriander and dipping sauce.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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