Sunday, November 2, 2014

Chicken Potstickers

Pot Stickers

These delicious chicken potstickers are savory, satisfying, and full of rich umami flavor. I usually serve these little yummy bundles with a side of brown rice.

I like making up a big batch of these potstickers and then freezing them. It's nice to be able to pull them out of the freezer a few at a time and cook them when the mood strikes.

This is an original recipe:
Chicken Potstickers


1 lb ground chicken
4 green onions (thinly sliced)
2 small carrots (shredded)
1 c shredded napa cabbage
2 cloves garlic (minced)
1 tbsp fresh ginger (minced)
2 tbsp soy sauce
1 1/2 tbsp mirin
1 tbsp sesame oil

Other stuff:

1 1/2 packages wonton wrappers (14 oz packages)
A small bowl of cold water
Vegetable oil for cooking
Water for steaming

1. To make the filling, place all of the filling ingredients into a large bowl and mix them together until they are well combined.

2. To form a potsticker, place a wonton wrapper flat on the table. Place about half of a tablespoon of filling in the center of the wrapper. Dip your index finger into some cold water and then use your finger to wet the outer edge of the wonton wrapper. Fold the one corner of the wrapper over so that it touches the opposite corner. Seal the edges of the potsticker by pressing them together firmly. As you are sealing the edges, try to push out as much air as possible.

3. At this point, you may freeze the potstickers for later use. Simply place the potstickers in a single layer on a baking sheet and then place them in the freezer until they are frozen through. Transfer the potstickers into a freezer bag and then keep them in the freezer for up to six months. Thaw the potstickers completely before cooking them.

4. To cook a batch of potstickers, heat up a thin layer of vegetable oil in a large skillet until the oil shimmers. Place 6 - 8 potstickers into the hot oil and cook them over medium heat for a minute or two until the bottom sides of the potstickers are a deep golden brown. Add half of a cup of water to the skillet and immediately cover the skillet with a lid. Reduce the heat to low, and allow the potstickers to steam for 5 minutes or until they are cooked all the way through. Continue to cook the potstickers, one batch at a time, in this manner until to have your desired amount of potstickers.

5. Eat the potstickers while they are still warm. I like dipping them in a little soy sauce before eating.

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