Mushroom + Seaweed and Prawn + Seaweed Potstickers 

Trying different types of food is important for children. I love Asian food but I always found it expensive to make and the ingredients hard to to get hold of. Sea weed for instance, isn’t some thing widely available in shops. I’m not sure why! It’s low in calories and it has tones of vitamins and minerals, plus it tastes good! Just resently I discovered a seaweed company that is quite local to me, that you can buy online. They have different varieties of seaweed as well as suggestions and recipes to try. I went for the sea salad as it seemed the most versatile since I wasn’t sure what I was going to make with it! Making this recipe used not even 1/4 of the packet, so it goes a long way and you still get the seaweed taste.

You can find them here:

The Cornish Seaweed Company
I served mine with soya sauce and a noodle broth (noodles, vegetable stock, chillies and ginger).

Makes 12

Ingredients: 

For dough: 

140g plain flour, plus extra for dusting 

125ml very hot water 

For mushroom and seaweed: 

100g shiitake mushrooms

1 garlic clove 

1 tbsp sea salad seaweed 

3 spring onions 

Oil 

For prawn and seaweed: 

100g prawns 

1 garlic clove 

3 spring onions 

1 tbsp soy sauce 

1 tbsp sea salad seaweed 

Oil 

For dough:

  1. Place flour into a bowl and gradually stir in the hot water with a fork until it forms a dough.
  2. On a lightly floured side, knead the dough for 8-10 minutes. Make sure you keep dusting your work surface with flour if it becomes sticky.
  3. Place the dough back in the bowl, cover with cling film and leave it to one side whilst you do your fillings.
  4. Shape it into a long roll about 30cm long, slice into 12 equal pieces.
  5. Roll into balls and then roll them out with a rolling pin into a 6cm circle.

For mushroom potstickers:

  1. Put mushrooms, garlic and spring onions into a blender and pulse until smooth.
  2. Heat a little oil in a small pan and cook for 3-4 minutes, stirring constantly. Take off the heat and stir in the seaweed. Put to one side.

For the prawn potstickers:

  1. Put the prawns, garlic and spring onions into a blender and pulse until smooth. Stir in soy sauce.
  2. Heat a little oil in a pan and cook for 4-5 minutes. Take off heat and stir in seaweed. Put to one side.
  1. Put 1/2 a tablespoon of the filling in the middle of the dough. Fold over, forming a semi circle. Press firmly all around the side. You can put pleats in them by folding and pinching a intervals around the edge.
  2. Heat 2 tablespoons of oil in a large frying pan. Cook the bottom of the potstickers for 1-2 minutes.
  3. Place potstickers in a large pan. Fill with water so it just about covers them. Cover with lid and let them boil.
  4. They are ready to serve when most or all of the water has disappeared.

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