Haggis Pot Stickers with Jura Dipping Sauce

  • DifficultyEasy

For the filling

500 grams haggis
100 grams potatoes, diced into 1 centimetre cubes
100 grams swede, diced into 1 centimetre cubes
Pepper to taste
Maldon salt to taste
2-3 tbsp chopped ginger
1 1/2 tbsp garlic puree
2 tbsp light soy sauce
3 tbsp toasted sesame oil
1 litre chicken stock
Wonton wrappers
1 egg, beaten
Peanut oil for frying

For the dipping sauce

80ml soy sauce
1 tbsp grated ginger
50 grams ginger
3 garlic cloves, chopped
50ml rice wine vinegar
4 spring onions, sliced
35ml Jura whiskey
2 tbsp toasted sesame oil
1 finger chilli, chopped

1. In a large bowl, thoroughly mix the haggis with all of the other filling ingredients.

2. Place about 1 teaspoon of the filling in the middle of a wonton wrapper, brush the outside edges with the egg and fold the wrapper in to the middle so you have a square with points in the middle covering the dumpling. Do this until all the mixture is used up.

3. In a hot sauté pan coated well with peanut oil, place the pot stickers all over the base of the pan and cook them until the bottom is browned. Pour in two thirds of the stock up the dumplings and cover them with a tight fitting lid, as the stock will steam the pot stickers.

4. Check them in 5 minutes, as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp up again.

5. To make the dipping sauce, simply combine all the ingredients and serve in a small bowl.

Haggis Pot Stickers

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