500g Brussels sprouts, halved
½ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1 brown onion, finely sliced
4 cloves garlic, minced
4 sprigs sage, sliced, plus extra fried leaves, to serve
2 Tbsp oyster sauce
Finely grated zest, juice of 2 lemons
1 cup cottage cheese
½ cup finely grated parmesan
48 wonton wrappers
125g unsalted butter, chopped
¼ cup walnuts, chopped
Preheat oven to 190°C fan-forced (210°C conventional). Toss Brussels sprouts with ¼ cup of the oil and season generously. Put in a roasting pan and bake for 40 minutes, until well caramelised. Don’t turn during baking.
Meanwhile, cook onion, garlic and sage in 1 tablespoon of the oil in a frying pan on medium heat until it starts to brown, then add oyster sauce and cook until sticky. Mix in zest.
Put onion mixture, sprouts, cottage cheese and parmesan in a food processor and purée to make a coarse paste. Season with salt. Put 1 tablespoon of mixture in centre of
a wonton wrapper. Lightly wet edges, fold over and crimp to seal. Repeat with the remaining filling and wrappers.
Heat remaining oil in a large pan with a tight-fitting lid. Add dumplings flat-side down and cook for 4 minutes, until browned. Then add boiling water to a depth of 1cm and fit lid immediately. Cook until liquid has evaporated.
Meanwhile, cook butter in a pan on high heat until browned, mix in lemon juice and chopped walnuts, then pour over potstickers. Serve with extra fried sage leaves.