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Recipe:

These haggis dumplings are so good! Easy to make and absolutely delicious! You can make it veggie by using vegetarian haggis and veg stock instead of chicken stock. Cook and listen along to Hazel Paterson and Ben Jackson.

Ingredients:

• 200g haggis, roughly chopped
• 1 1/2 tblsp ginger paste or freshly grated ginger
• 4 - 5 tblsp plum and hoisin sauce (or oyster sauce)
• 3-4 spring onions, finely chopped
• 3/4 clove garlic, finely chopped
• chicken stock

For the dipping sauce:

• 1 tblsp light soy sauce
• 1 tsp toasted sesame oil
• 1 tsp ginger paste
• 1/4 clove finely chopped garlic
• 1 spring onion, finely chopped
• 1 tsp chilli oil (with the chilli flakes, you can also use sweet chilli sauce)
• 2 tsp whisky
• 2 tblsp chicken stock

Gyoza wrappers (from the frozen section at Oriental supermarkets)
veg oil for frying

Method:

1. In a bowl combine all your filling ingredients and mash together with the back of a spoon, if possible let it sit or 30 minutes to 1 hour to allow the flavours to mingle.
2. Take a teaspoon of filling and place in the centre of a gyoza wrapper, wet your finger and run it around the edge.
3. Fold in half and squeeze edges together then crimp to seal.
4. Repeat with the rest.
5. Heat a sauce pan with 2 tablespoons or so of oil, add the potstickers in small batches so as not to over crowd. Fry for a minute or so until the side has turned golden brown then turn over and continue to fry for a minute.
6. Add a few tablespoons of stock to the pan and immediately cover with a tight fitting lid. Allow to steam cook for about 3 minutes or so until nearly all the water has cooked away then remove lid and continue to cook until the water has gone and they start to fry in the oil again.
7. Meanwhile make your dipping sauce by combining all the ingredients and mixing well.
8. Remove potstickers from pan and serve with the dipping sauce.

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