Chicken Potstickers

Chicken Potstickers

from healthynibblesandbits.com

You can make this recipe with my fresh dumpling wrappers recipe.If you are making these dumplings ahead, freeze the pleated potstickers. After several hours, the dumplings should harden. Transfer the frozen dumplings to a freezer bag. DO NOT store pleated, uncooked potstickers in the refrigerator. The moisture from the filling will seep into the dumpling skin, and your dumplings will be a soggy mess. Depending on how much filling you put in each dumpling this recipe can make between 32 to 40 dumplings.

Ingredients

  • 1 pound ground chicken
  • 1 tablespoon canola or vegetable oil (plus more for frying dumplings)
  • 2 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • 1 1/2 cups finely chopped Napa cabbage (white and green parts separated (see note))
  • 1/3 cup chopped scallions
  • 1/2 teaspoon kosher salt
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 32 to 40 round dumpling wrappers (around 3.5" diameter)
  • water for cooking the dumplings
  • 1/3 cup soy sauce
  • 1/3 cup Zhenjiang vinegar (can sub with rice vinegar)
  • 1 stalk of scallions (sliced)
  • 1 clove garlic (sliced)
  • 1/2- inch piece of ginger (sliced)
  • 1/2 teaspoon sesame oil

Directions

  1. 1

    Add the ground chicken to a bowl and set it aside. Note that if you are buying 1 pound of ground chicken in a pre-packaged container, the meat doesn't actually amount to 1 pound. The meat is usually only 14.5 to 15 ounces and the watery sac below the meat amounts to another pound. Don't worry, that amount of meat will work just fine for the recipe.

  2. 2

    Fill a small bowl with water for wrapping the dumplings. Grab a baking sheet for the finished dumplings and a towel to cover the dumplings to prevent them from drying out. Get a spoon for scooping the dumpling filling.

  3. 3

    Dip the dumpling wrapper into the bowl of water. Rotate the wrapper so that 1/2 or 2/3 of the wrapper is wet, creating a wet border about 1/4 to 1/2-inch wide. If you are using fresh wrappers, you do not need to wet the border before using.

  4. 4

    Heat a large nonstick pan with 1 1/2 tablespoons of oil over medium-high heat. I use a 12-inch nonstick pan. Arrange the dumplings over the pan. I usually cook about 15 to 17 dumplings at a time. Pan fry the dumplings for 2 to 3 minutes, until the bottoms are golden.

  5. 5

    Mix all the dipping sauce ingredients together. I like preparing the sauce 30 minutes before serving. This allows the sauce to fully absorb the herbs and spices in it.