Who can resist dumplings, especially with a bold, charred chilli dipping sauce? These potstickers, filled with mud crab, barramundi, mushrooms, and ginger, are wrapped in delicate gow gee wrappers and pan-fried to crispy perfection. The chunky dip combines smoky charred chilies, ginger, soy, vinegar, and crispy peanuts for a spicy, umami-packed punch. Fun to make and perfect for sharing, this dish brings restaurant-quality flavours to your table. A must-try for dumpling lovers!
Mud crab, Mushroom & Barramundi Potstickers with Chunky Dumpling Dip
Hayden Quinn
Rated 5.0 stars by 1 users
Cuisine
Asian
Servings
Sharing
Prep Time
20 minutes
Cook Time
10 minutes
Who can resist dumplings, especially with a bold, charred chilli dipping sauce? These potstickers, filled with mud crab, barramundi, mushrooms, and ginger, are wrapped in delicate gow gee wrappers and pan-fried to crispy perfection. The chunky dip combines smoky charred chilies, ginger, soy, vinegar, and crispy peanuts for a spicy, umami-packed punch. Fun to make and perfect for sharing, this dish brings restaurant-quality flavours to your table. A must-try for dumpling lovers!
Ingredients
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150g mud crab meat*
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250g barramundi fillet
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250g cup mushrooms
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10cm thumb ginger, finely diced
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2 tsp sesame oil
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Sea salt, to taste
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30 (275g packet) gow gee wrappers
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1 tbs vegetable oil, for cooking
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8 Long Reg Chilli
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12 Birds Eye Chili
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10cm thumb ginger, julienned
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2 cloves garlic, crushed and chopped
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1 cup coriander, leaves and stems, roughly chopped
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1/4 cup crispy shallot
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1/4 cup peanuts
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4 tbs black vinegar
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4 tbs soy sauce
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1 tbs sesame oil
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4 tbs chili oil
Potstickers
Dumpling Dip
Directions
Start the coals in your Everdure Cube 360 to get to a high heat. We are going to be charring the chilli on these using the HexClad BBQ Grill Pan. Once both the BBQ and the pan are hot, add both chilli varieties onto the BBQ Grill Pan can cook hard and fast until you get a char. The good thing about using the BBQ Grill Pan in this situation is that it prevents the smaller birds eye chilli from falling through the bars of the grill, while still allowing for the BBQ flavour. Once cooked, remove from heat and allow to cool. Once cool, remove stalks and then roughly chop adding to a serving bowl along with the other dumpling dip ingredients. Set aside until ready to serve
Make the potstickers by combining crab, barramundi, mushrooms, ginger, sesame oil and salt in a bowl, mix well to ensure everything is well distributed. Place a gow gee wrapper on a clean work surface (or in your hands) and spoon a heaped teaspoon of mixture into the centre of the wrapper, don't go crazy here, too much filling will make it very hard to fold. Brush the edges of the wrapper with a little water and using your fingertips, fold over to enclose the filling, you can pleat the edges if you wish or just keep is simple by pinching them together to create a tight seal around the filling. Repeat until all the filling is used
Working in batches, heat the vegetable oil in a large frying pan that had a lid. Add dumplings to the base of the frying pan and cook for 2mins or until base of dumplings are golden and slightly crispy. At this point add 1-2tbs of water to the base of the pan and cover with lid. Cook for a further 3-4 mins or until cooked through and water has evaporated. Serve immediately with the chunky dipping sauce, repeat the process with the remaining dumplings and enjoy
Notes: *
*Mud crab meat (or crab meat generally) can be found at most good fish mongers either in small tubs or in vac packed bags. Alternatively, you could use chopped prawn meat or even chicken or pork mince
Recipe Video
Recipe Note
