Chicken Potstickers
Alan Briskin
Fun & tasty recipe. Use leftover roasted chicken or ground pork. Sweet chili dipping sauce. Serve with Asian Noodle Salad and steamed broccoli.
ingredients
- DIPPING SAUCE
- 1 cup soy sauce
- 2 tbsp seasoned rice vinegar
- 2 tsp sesame oil
- 2 tsp sugar
- 1 clove garlic, minced 2 tbsp water
- POT STICKERS
- 3 cups boiling water
- 2 cups napa cabbage, finely sliced
- 2 cups roasted chicken breast, diced
- 2 green onions, diced
- 1 clove garlic, minced
- 1 tsp corn starch
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Sea salt and fresh cracked pepper
- Pot sticker wraps
- 1 tbsp olive oil (for cooking)
directions
- 1
Boil water and pour over sliced cabbage to soften.
- 2
Drain excess water from cabbage and put into mixer. Add chicken, green onions, garlic, corn starch, soy sauce, sesame oil, sea salt and pepper. Pulse mixer until thoroughly combined. Taste & reseason if needed.
- 3
Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each potsticker wrap with water.
- 4
Fold the pot sticker to make a moon shape and pinch shut with 3 to 4 pleats along the side. Make sure they are well sealed, so filling doesn’t fall out.
- 5
Heat 1 tbsp olive oil in pan. Once hot, add 12 pot stickers and cook until the bottoms are golden brown. Add 1/2 cup of water and cover with a lid. Steam for 4 minutes. Repeat with the remainder of pot stickers. Remove from heat and serve with a dipping sauce (or two).
notes
****. Very good. A little too much of a putchky. But worth the effort.
Source: Alan Briskin
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews