Charming Chicken Potstickers
These chicken potstickers are so good. One is never enough. Ten is too many. Well maybe. They’re just so tasty you’ll want to keep popping them into your mouthy! Potstickers are an Asian delight, and these little snacks are usually filled with meat and vegetables, along with Chinese seasonings. Pork is often used, but here we are using chicken instead.
This chicken potstickers recipe is very simple to make and the potstickers make fantastic appetizers, whether you want to serve hot snacks with drinks, or a first course before your entree at dinner.
You can use turkey if you prefer it to chicken. Along with the poultry these potstickers include cabbage and green onions, along with ginger, sesame oil and garlic for flavor. First you make the filling for these chicken potstickers and then you will be dividing the filling between the gyoza or wonton wrappers to make the potstickers. They are then fried and then steamed, to give them the golden brown crust on the bottom and soft finish on top, the qualities they are famed for.
You will need gyoza skins to make these chicken potstickers. Gyoza skins are like wonton wrappers but thinner and round in shape. If you have wonton wrappers you can substitute those if you want and the result will be similar. You can often swap one for the other in recipes.
Two Sauces for Chicken Potstickers
These chicken potstickers can be served without a sauce but if you are serving them at a sit-down dinner rather than offering them as finger food you might with to make one.
Whisk a tablespoon each of seasoned rice vinegar and chili-garlic sauce with a tablespoon and a half of soy sauce and a teaspoon of hot chili out to make a hot, spicy sauce.
If you prefer a mild sauce for your chicken potstickers, you can make one by whisking 3/4 tablespoon of seasoned rice vinegar with 1/4 cup of soy sauce, 1/2 teaspoon of sesame oil, a minced garlic clove, and a teaspoon of white sugar.
- ½ lb (225g) ground chicken or turkey
- 2 teaspoons vegetable oil
- 2 cups (340g) finely chopped green cabbage
- ⅓ cup (50g) minced green onions
- 1 tablespoon minced peeled fresh ginger
- 30 gyoza (or wonton) wrappers
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon sesame oil
- 1 egg white
- ½ cup (120 ml) water
- 1 minced garlic clove
- 4 teaspoons vegetable oil
- 1 cup (240 ml) water
- Heat half the oil in a big nonstick skillet over a medium-high heat.
- Add the cabbage and cook for 10 minutes or until golden brown, stirring often.
- Add ½ cup (120 ml) of water to the cabbage as it cooks, to stop it sticking - just add a tablespoon at a time.
- Transfer the cabbage into a bowl and let it cool right down.
- Mix in the chicken, green onion, ginger, salt, sesame oil, egg white, and garlic.
- Keep the gyoza or wonton wrappers covered with a damp towel apart from the one you are working on, so they don't dry out.
- Spoon a tablespoon of chicken mixture into the middle of each wrapper, then moisten the wedges and bring the outside corners to the center, pinching them closed and squeezing out excess air.
- Put them on a cornstarch-sprinkled baking sheet and cover with a towel so they don't dry out.
- Heat a couple of spoonfuls of oil in a big nonstick skillet over a moderate heat.
- Put half the potstickers in the skillet and cook for 3 minutes or until the bottoms are slightly brown.
- Add half the water, then cover the skillet and cook for another 3 minutes or until the water has been absorbed.
- Arrange the potstickers on a serving platter and keep them warm.
- Wipe out the skillet with paper towels and repeat the process with the remaining potstickers, oil and water.