Pan-fried choy sum pot stickers with shredded ‘quickle’
Make shredded ‘quickle’. Combine vinegar, sugar and ½ cup (125ml) water in a medium saucepan over medium heat; bring to the boil. Remove from heat. Add carrot, cucumber and onion; stir to combine. Cool completely.
Heat 1 tablespoon of the sesame oil in a large non-stick frying pan over medium heat; cook green onion and ginger, stirring, for 1 minute. Add choy sum and chilli oil; cook, stirring, for 4 minutes or until wilted. Cool.
For the dumplings, working with one at a time, brush the edge of the gow gee wrappers with water. Place 1 tablespoon of the choy sum mixture in the centre. Bring edges of wrapper up, and using your thumb and index finger, pinch and pleat the edge to enclose.
Lightly brush the base of each dumpling with water; dip base in sesame seeds.
Wipe frying pan clean. Heat 1 tablespoon of the sesame oil in cleaned pan over medium-high heat. Place half the dumplings, seed-side down, in a single layer over base of pan; cook for 1 minute or until lightly browned underneath. Carefully pour ½ cup (125ml) boiling water into base. Cook, partially covered, for a further 4 minutes or until water has evaporated and dumplings are steamed but crisp underneath. Transfer to a plate. Repeat with remaining oil, dumplings and more water.
Serve dumplings with shredded ‘quickle’, soy sauce and extra chilli oil.