Directions

1. Start the coals in your CUBE™ 360 to get to a high heat. We are going to be charring the chili using a grill pan over the charcoal. Once both the CUBE™ 360 and the pan are hot, add both chili varieties onto the grill pan can cook hard and fast until you get a char. The good thing about using the grill pan in this situation is that it prevents the smaller birds eye chili from falling through the bars of the grill, while still allowing for the charcoal flavor. Once cooked, remove from heat and allow it to cool. Once cool, remove stalks and then roughly chop adding to a serving bowl along with the other dumpling dip ingredients. Set aside until ready to serve.

2. Make the potstickers by combining crab, barramundi, mushrooms, ginger, sesame oil and salt in a bowl, mix well to ensure everything is well distributed. Place a gow gee wrapper on a clean work surface (or in your hands) and spoon a heaped teaspoon of mixture into the center of the wrapper, don't go crazy here, too much filling will make it very hard to fold. Brush the edges of the wrapper with a little water and using your fingertips, fold over to enclose the filling, you can pleat the edges if you wish or just keep is simple by pinching them together to create a tight seal around the filling. Repeat until all the filling is used.

3. Working in batches, heat the vegetable oil in a large frying pan that had a lid. Add dumplings to the base of the frying pan and cook for 2mins or until base of dumplings are golden and slightly crispy. At this point add 1-2tbs of water to the base of the pan and cover with lid. Cook for a further 3-4 mins or until cooked through and water has evaporated. Serve immediately with the chunky dipping sauce, repeat the process with the remaining dumplings and enjoy.