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Chicken Potstickers

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These tasty little potstickers are made with gyoza wrappers stuffed with a tasty chicken and vegetable mixture, flavored with tasty Chinese seasonings. Served hot, these are just amazing.

Ingredients

Scale
  • 1/2 lb (225g) ground chicken or turkey
  • 2 teaspoons vegetable oil
  • 2 cups (340g) finely chopped green cabbage
  • 1/3 cup (50g) minced green onions
  • 1 tablespoon minced peeled fresh ginger
  • 30 gyoza (or wonton) wrappers
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 1 egg white
  • 1/2 cup (120 ml) water
  • 1 minced garlic clove
  • 4 teaspoons vegetable oil
  • 1 cup (240 ml) water

Instructions

  1. Heat half the oil in a big nonstick skillet over a medium-high heat.
  2. Add the cabbage and cook for 10 minutes or until golden brown, stirring often.
  3. Add 1/2 cup (120 ml) of water to the cabbage as it cooks, to stop it sticking – just add a tablespoon at a time.
  4. Transfer the cabbage into a bowl and let it cool right down.
  5. Mix in the chicken, green onion, ginger, salt, sesame oil, egg white, and garlic.
  6. 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.
  7. 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.
  8. Put them on a cornstarch-sprinkled baking sheet and cover with a towel so they don’t dry out.
  9. Heat a couple of spoonfuls of oil in a big nonstick skillet over a moderate heat.
  10. Put half the potstickers in the skillet and cook for 3 minutes or until the bottoms are slightly brown.
  11. Add half the water, then cover the skillet and cook for another 3 minutes or until the water has been absorbed.
  12. Arrange the potstickers on a serving platter and keep them warm.
  13. Wipe out the skillet with paper towels and repeat the process with the remaining potstickers, oil and water.