Sausage & Chive Pot Sticker Dumplings

What You Need

• 1 pack Three Aussie Farmers Farmhouse Style Sausages, casings removed
• 1 spring onion, thinly sliced, plus extra to serve
• 1 Tbsp. ginger, grated
• 2 garlic cloves, grated
• 1 bunch chives, finely chopped
• 2 Tbsp. soy sauce, plus extra to serve
• 2 Tbsp. Chinese cooking wine
• 1 tsp. chicken stock powder
• ½ tsp. ground white pepper
• 1 egg
• 1 Tbsp. + 50g cornflour
• 24 dumpling wrappers
• 50ml water, plus extra for wrapping
• Soy sauce, to serve
• Black vinegar, to serve

How To Make It

1. In a large mixing bowl, combine all ingredients except the wrappers, water, cornflour, soy sauce and vinegar. Add 1 Tbsp. cornflour, then mix to form a thick paste.
2. Take a wrapper and spoon 2 tsp. of filling into the middle of the wrapper.
3. Wet the edges of each wrapper with some water then bring half the wrapper over the filling and pleat on one side. Pinch together to form a tight seal.
4. Place on a flat surface to sit upright. Repeat steps 2 and 3 until all the wrappers and filling are gone.
5. In a measuring cup, combine remaining cornflour and 50ml water, then mix until smooth.
6. Heat a small oiled fry-pan over med. heat, then place dumplings evenly in a round pattern and cook for 3 mins or until bottom becomes crispy.
7. Add the cornflour mixture until just covering the base of the whole pan, then cover with a lid and allow to steam for 4 mins. Remove lid and allow the excess water to cook off and the netting is formed.
8. Very gently shake the fry-pan to loosen the dumplings and netting from the pan and using a large plate, carefully turn the frypan upside down and flip onto the plate.
9. Serve with soy sauce and black vinegar to dip and enjoy!