Quarantine meant that we hadn’t eaten out for a very long time. For my potsticker and gyoza fix, I gravitated towards Trader Joe’s frozen food section. But after a long time, I got really really bored so I made these potstickers! Filled with chicken, green onions, cabbage, and carrots, these tasted amazing. Even though I can’t tell you these are easier than frozen food, I promise that eating something you actually made is a lot more fulfilling. Hope you enjoy!
Chicken potstickers
Ingredients
- 1 pound ground chicken
- 1-2 tablespoons water
- 1 bunch green onions, chopped
- 1/4 cup cabbage, shredded (roughly chop into smaller pieces)
- 1/4 cup carrots, shredded (roughly chop into smaller pieces)
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 1/2 tablespoon sriracha sauce
- 1/2 tablespoon freshly grated ginger
- 1/2 tablespoon pressed garlic
- 1/2 package wonton/dumpling/gyoza wrappers
- sesame (for topping)
Instructions
filling
- Mix the ground chicken with 1 tablespoon of water in a bowl. Add more water if necessary. (you want the consistency of the chicken to become similar to a paste)
- Chop the green onions, cabbage, and carrots and place them in the bowl.
- Add the soy sauce, toasted sesame oil, sriracha, garlic, and ginger to the bowl. Mix well.
assembly
- Place 1 tablespoon of filling in the middle of the potsticker wrapper.
- Wet the edges of the wrapper with water.
- Fold the wrapper into any shape you want. (half moon, triangles, etc.) Make sure to crimp the sides so that the potsticker does not open up when being cooked.
- Make 20 at a time and either cook right away or freeze.
cooking
- Heat up 1 tablespoon of a neutral oil (sesame or canola) in a skillet over medium heat.
- Add potstickers to the skillet (flat side down) and fry them until each potsticker has a crispy bottom.
- Add 1-2 tablespoons of water to the skillet, cover it, lower the temperature, and let the potstickers cook until the water has evaporated.
Notes
Freeze: up to 3 months in a sealed container or ziploc. Cook normally.
