Makes 36 pot stickers
9 sheets Antoniou Fillo Pastry
Peanut oil for brushing
Pork & shiitake filling
500g pork mince
4 shiitake mushrooms, finely diced
100 g canned water chestnuts, finely diced
1 tsp ginger, freshly grated
2 tbsp chives, finely diced
1 tbsp corn flour
1 tsp white pepper
1 tbsp soy sauce
1 tbsp Chinese rice wine
1 tsp sesame oil
Preheat your oven to 180 deg C and line a large tray with baking paper.
Combine the ingredients for the pork & shiitake filing in a bowl and set aside.
Take a sheet of fillo and lay on a bench with the longer side facing you. Brush liberally with peanut oil. Repeat with two more sheets until you have a three sheet “stack”.
Cut the fillo sheets to form 12 squares (each one measuring approx. 10cm x 10cm).
Take a square and place one tbsp of the pork mixture in the centre.
Fold over two of the opposite corners to meet in the centre and pinch to seal (see image above). Fold the two remaining corners to form a four-point square, creating a neat parcel. Seal with extra peanut oil to ensure it sticks.
Repeat with the reaming fillo pastry stacks & pork mixture.
To cook the pot stickers, heat a non-stick pan on medium high heat with a little peanut oil. Place the pot stickers in the pan and cook for 2 mins or until a golden brown colour is achieved on the bottom. Remove from the pan and cook in the oven for a further 15 mins until the entire pot sticker is golden brown.
Serve with soy sauce, ginger and chilli sauce.