Chicken Potstickers
Chicken Potstickers - Ground chicken, cabbage coleslaw, scallions, soy sauce and plenty of savory seasonings are nestled in a dumpling wrapper and fried to perfection.
Servings: 40
Equipment
- Stove
Ingredients
For the Chicken Potstickers
- 3 cups cabbage coleslaw mix
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 egg
- 1/4 cup diced scallions
- 2 tablespoons soy sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 package (10 to 12 ounces) dumpling wrappers, round
- 1 tablespoon water, plus more for cooking
- 1/2 cup olive oil, for frying
For the Soy Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/8 teaspoon red pepper flakes, optional
- salt and pepper, to taste
- 1/2 teaspoon sesame seeds, for garnish
Instructions
Make Filling
- In a medium skillet, heat 1 tablespoon of olive oil. Add 3 cups of coleslaw mix and minced garlic. Cook about 5 minutes or until coleslaw is wilted and garlic is fragrant.
- In a mixing bowl, add the ground chicken, egg, diced scallions, soy sauce, cooked coleslaw mixture, salt and pepper. Using your hands, mix together until well combined. Set aside.
Form Potstickers
- Prepare your workspace by laying out a small pile of potsticker wrappers and filling a small dish with water (to use for sticking the edges of the wrappers together).
- Place three wrappers out on the table or work surface. Using your finger, gently wet all the way around the edge of the wrapper. Place roughly 1 teaspoon of chicken mixture in the middle of each.
- Start by folding and pinching one end of the wrapper and gently pleat on one side of the wrapper, pressing together the tops of the edges until completely closed. (Use a bit more water to seal the edges if needed). Place each folded potsticker on a separate plate or baking sheet until all are completed. Once all are folded, you can either cook right away or freeze for later use (see notes below).
Cook Potstickers
- If cooking all of the potstickers at the same time, you will need to cook your potstickers in batches.
- For your first batch, heat 2 tablespoons of olive oil in a frying pan over medium heat.
- Place 12 potstickers (pleated-side up) in the frying pan and cook uncovered for 3 minutes or until the bottoms are nicely browned. Then, add 4 cups of water in the pan and cover. Continue cooking for 6 minutes.
- Uncover and flip the potstickers to the other side. Continue to cook for an additional 4 minutes. Repeat in small batches until all the potstickers are cooked.
- Garnish with chopped green onions and sesame seeds. Serve.
Make Dipping Sauce
- Combine all ingredients for the dipping sauce in a small dish.
- Serve with warm potstickers and enjoy!
Notes
Makes 32-40 potstickers.
Nutrition
Serving: 1potsticker | Calories: 73kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 167mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
