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chicken-potstickers

CHICKEN POTSTICKERS


  • Author: Chefjar
  • Total Time: 1 hour 25 mins
  • Yield: 6

Description

This Belgian waffle recipe guarantees light and fluffy waffles on the inside, crispy on the outside every time! Best of all you will need a few ingredients to make these golden waffles.


Ingredients

  • FOR THE FILLING
  • Ground chicken- 800 kg /1.7 lbs
  • Cabbage ( finely chopped)-4 cups
  • Scallions ( sliced)-1 cup
  • Garlic cloves ( minced)-5
  • Ginger ( minced)- 1 tsp.
  • Black pepper- 1/2 tsp.
  • Sesame oil- 2 tbsp.
  • Soy-2 tbsp.
  • Salt- 1/2 tsp.
  • FOR WRAPPERS
  • Round wrappers ( labeled as gyoza or potsticker wrappers)-70
  • FOR THE SAUCE
  • Dark soy sauce- 1/2 cup
  • Rice vinegar- 2 tbsp.
  • Garlic cloves ( minced)- 1/2 tsp.
  • Ginger ( minced)-1/2 tsp.
  • stalk of scallions ( sliced)-1
  • Sesame oil-1 tbsp.
  • Water-2 tbsp.
  • ingredients-chicken-potstickers

Instructions

  1. Put the sauce ingredients ( dark soy sauce, garlic, ginger, scallions,rice vinegar, sesame oil and water) in a medium bowl and whisk together. Keep aside.
  2. In a large bowl mix together all the ingredients for the filling ( ground chicken, cabbage, scallions, garlic,ginger, black pepper, sesame oil, soy sauce and salt. Mix until well combined.
  3. To assemble the chicken potstickers, take a potsticker wrapper and place on a work surface. Spoon 2 tsp. of the chicken mixture into the center of the wrapper.
  4. Dip your finger in the water and rub the edges of the wrapper with water as the glue.
  5. Fold the wrapper in half, it should look like a half-moon and pinch the middle together. Pleat the the side facing you ( work with one side at a time), then pinch the pleat to seal. Repeat that until you get to the end of the dumpling. I usually make 2-3 pleats per side.
  6. Repeat the same with the other side, starting at the center again.
  7. Continue wrapping potstickers until you are out of the filling. Cover the the potstickers with a plastic or dry towel to prevent from drying.
  8. Heat some oil in a large non-stick pan, then put the dumplings .You will cook them in batches. I usually cook about 20 potstickers and freeze the remaining dumplings.Fry them for 3 minutes or until the bottom is golden brown.
  9. Add 1/4 cup of water to the pan, cover with the lid and cook about 8 minutes or until they don't stew anymore and water is evaporated.
  10. Serve these chicken potstickers with the sauce.
  11. Enjoy!
  12. how-to-make-chicken-potstickers
  • Prep Time: 1 hour
  • Cook Time: 25 mins
  • Category: Dumplings
  • Cuisine: Japanese/ Chinese

Nutrition

  • Serving Size: 100 gm
  • Calories: 157 kcal
  • Sugar: 1.43 g
  • Sodium: 564 mg
  • Fat: 4.29 g
  • Carbohydrates: 22.14 g
  • Fiber: 0.7 g
  • Protein: 9.29 g
  • Cholesterol: 18 mg

Keywords: dumplings recipe, dumplings, chicken dumplings