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Chicken potstickers

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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.