Boerewors Pot Stickers

Traditional Style ButterHoney
an image of Boerewors Pot Stickers

Recipe Information



45 mins

prep time:

15 mins

cook time:

an image of medium




  • 1 packet, Gyoza wrappers
  • 15 ml First Choice Olive Oil, for frying
  • 80 ml water, for steaming

For the Filling:

  • 1 onion, chopped
  • 30 g First Choice Butter
  • 400 g boerewors, remove the meat from the casing
  • 30 ml soya sauce
  • 2 garlic cloves, crushed
  • 60 ml coriander, chopped
  • 60 ml spring onion, chopped
  • 15 ml freshly grated ginger
  • salt and black pepper for seasoning

For the mango atjar dipping sauce:

  • 60 ml mango atjar, finely chopped
  • 1 chilli, chopped
  • 15 ml soy sauce
  • 30 ml sweet chilli sauce
  • 60 ml rice vinegar
  • 30 ml First Choice Honey
  • 30 ml spring onion, finely chopped
  • toasted sesame seeds for serving
  • chopped coriander for serving

Preparation method:

For the Filling:

  1. Melt the First Choice Butter in a frying pan and add the onion. Cook the onion until it is soft and starting to brown. Remove from the heat and cool
  2. Combine all the ingredients for the filling and mix well.
  3. Take teaspoons of the filling and roll it into balls.

For the Dumplings:

  1. Wet your finger in cold water and run it along the edges of the wrapper (will help to seal the pot sticker).
  2. Fill each wrapper with a ball of filling. Place it in the centre of the wrapper.
  3. Fold the wrapper over the filling to create a half-moon shape, pinching the edges closed to seal.
  4. Heat 15 ml of First Choice Olive Oil in a large frying pan and lightly fry the dumplings until their bottoms are golden brown.
  5. Add 80 ml of water and cover with a tight-fitting lid. Steam the dumplings until the water has cooked away. (About 6 min)
  6. Fry the dumplings for another 2 minutes.

For the mango atjar dipping sauce:

  1. Combine all the ingredients for the dipping sauce together and mix well to combine.

To Serve:

Serve the dumplings with the dipping sauce, a sprinkling of sesame seeds and some chopped coriander.