Asian

Okonomiyaki-style lace potstickers

Name: Okonomiyaki-style lace potstickers recipes
Yield: 4
Cuisine: /asian
Ingredients: 2 tbs oyster sauce; 1/4 cup (60ml) tomato sauce; 1 tbs Worcestershire sauce; 1 tbs vegetable oil; 28 frozen mushroom and vegetable dumplings; 2 tsp cornflour; 2 tsp plain flour; 4.00 long green shallots, thinly sliced; Kewpie mayonnaise, black sesame, shredded nori and bonito flakes, to serve; 1 tbs toasted sesame seeds; 2 tsps sesame oil; 1 tsp soy sauce; 1 tbs rice wine vinegar; 4 cups (220g) finely shredded wombok cabbage

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by Georgina Esdaile

Food Editor

Apr 23, 2022

Place pass the parcel with these crispy potsticker dumplings topped in lacy Japanese okonomiyaki pancake.

2 tbs oyster sauce
1/4 cup (60ml) tomato sauce
1 tbs Worcestershire sauce
1 tbs vegetable oil
28 frozen mushroom and vegetable dumplings
2 tsp cornflour
2 tsp plain flour
2 long green shallots, thinly sliced
Kewpie mayonnaise, black sesame, shredded nori and bonito flakes, to serve

CABBAGE SALAD

1 tbs toasted sesame seeds
2 tsps sesame oil
1 tsp soy sauce
1 tbs rice wine vinegar
4 cups (220g) finely shredded wombok cabbage
2 long green shallots, thinly sliced

Method

1.

To make the okonomiyaki sauce, place the oyster sauce, tomato sauce and Worcestershire sauce in a small bowl and mix to combine. Set aside.
2.

For the cabbage salad, place the sesame, sesame oil, soy sauce and vinegar in a bowl and mix to combine. Add the cabbage and shallot and mix to combine. Set aside until required.
3.

Heat half the vegetable oil in a large non-stick 22cm frypan over medium heat. Mix the flours and 1 cup (250ml) water together in a small jug. Add half the dumplings in one even layer to the frypan and cook for 2-3 minutes, until the bases are light brown. Pour over half the flour mixture, cover with a lid, and cook for 3 minutes. Remove lid and cook for a further 3-4 minutes, until the water has evaporated and there is a thin lace left behind. Remove from the heat, place a large plate over the frypan and carefully invert. Repeat with remaining oil, dumplings and flour mixture.
4.

Drizzle dumplings with okonomiyaki sauce and Kewpie, and sprinkle with shallot, sesame, nori and bonito. Serve with cabbage salad alongside.