My ideal meal would most definitely include potstickers:
(For those of you who have never tried a potsticker, it’s a mix between an eggroll and a wonton.)
Boy do I love potstickers!! I could eat a whole mountain of them. One thing I do NOT love about potstickers, however, is that they can be pricey when purchased ready-made. Fortunately, they are inexpensive to make, and better yet, the recipe makes a lot! So if you, too, love postickers, whip up a (large!) batch of these tonight!
Chicken (or Pork) Potstickers
In a food processor, add:
- 2 medium uncooked chicken breasts
- 3 scallions
- 2 large cloves of garlic
- 1 tablespoon of fish sauce
- 1 teaspoon of brown sugar
- 1/2″ freshly grated ginger
- 1 teaspoon of rice wine vinegar
- 1 teaspoon of soy sauce
Pulse on high until the chicken is finely ground and the mixture is uniform.
Do not fear the assembly of potstickers–it is not as hard as it looks!
First, make sure you have a clean and DRY work surface. Next, line up several wonton wrappers. (It is much quicker to do a whole bunch at once.) Using a teaspoon measure, place a scoop of the chicken mixture onto the center of each wonton wrapper:
Pour yourself a cup of tepid water. Dip a couple fingers into the water and moisten two edges of the wrapper:
Carefully fold one corner of the wrapper over the filling and seal the edges. Press out all air bubbles or they will cause your dumplings to burst during cooking.
Form a small pouch by moistening the edges of the triangle and pressing them inwards:
See how cute?
Don’t worry if your first attempts are less than perfect. You will get the hang of it!
Heat a couple tablespoons of sesame oil in a non-stick pan over high heat:
Add a layer of potstickers. Do not crowd the pan or they will not brown as well:
Brown the dumplings on each side until golden brown, about 5-7 minutes. Carefully pour about 1/4 cup chicken broth into pan:
Reduce heat to medium and cover. (My saute pan doesn’t have a lid so I use a cookie sheet.)
Steam for 3-5 minutes until all of the liquid has evaporated:
Create the perfect dipping sauce with just these two ingredients:
Betcha can’t eat just 20!
- 6 oz. uncooked chicken breast or pork cutlets, cut into chunks
- 3 scallions, cut in half
- 1-2 cloves garlic
- 1 Tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon rice wine vinegar
- 1 teaspoon soy sauce
- 24 wonton wrappers
- 4 Tablespoons sesame oil
- 1/2 cup chicken broth
- 4 Tablespoons soy sauce
- 1-2 Tablespoons chile-garlic sauce
- In a food processor, grind the first 7 ingredients until uniformly ground. Place on teaspoon of the mixture in the center of a wonton wrapper. Moisten two edges of the wrapper with water (use your finger-tips). Fold one edge of the wrapper over the filling and seal, pressing out any bubbles. Moisten edges and fold in to make a little pouch
- In a large non-stick skillet, heat a couple tablespoons of sesame oil over high heat. Add a layer of potstickers to pan, but do not crowd. Brown on all sides (5-7 minutes).
- Carefully pour in 1/4 cup chicken stock into pan and cover. Reduce heat to medium.
- Steam potstickers until all liquid has evaporated (3-5 minutes).
- In a small bowl, combine soy sauce and chile-garlic sauce. Serve with potstickers.