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Chicken potstickers

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Ingredients Method Notes

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)

Method
 

filling
  1. 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)
  2. Chop the green onions, cabbage, and carrots and place them in the bowl.
  3. Add the soy sauce, toasted sesame oil, sriracha, garlic, and ginger to the bowl. Mix well.
assembly
  1. Place 1 tablespoon of filling in the middle of the potsticker wrapper.
  2. Wet the edges of the wrapper with water.
  3. 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.
  4. Make 20 at a time and either cook right away or freeze.
cooking
  1. Heat up 1 tablespoon of a neutral oil (sesame or canola) in a skillet over medium heat.
  2. Add potstickers to the skillet (flat side down) and fry them until each potsticker has a crispy bottom.
  3. 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.