Chicken Potstickers

 
 
 

Prep Time: 45 min // Cook Time: 7 min// Total: // 52 min Serving: 6 (4 pieces per servig)

Potstickers are Chinese dumplings that are steamed fried, crispy and golden brown on the bottom. This recipe is a great way to use up your leftover chicken meat and they are easy to make. You will notice this recipe does not call for soy sauce, a typical ingredient in Chinese and Asian cooking. This is because the rotisserie chicken is already well seasoned with spices and salt, so there is no need for additional soy sauce. I use different seasoning powders to add flavors to the filling mixture. It is important that you buy dumpling or potsticker wrappers and not the thin style won ton wrappers in order for this recipe to work. To make this recipe your own, you can use regular cabbage instead of Napa cabbage, adding different vegetables for different flavors or textures, such as bamboo shoots or mushrooms. Just make sure everything is finely chopped or minced as part of the filling. To steam fry the potstickers, heat up a non-stick fry pan with oil, place potstickers into the frying pan then add water to the pan and cover with a lid. The bottom of the potstickers will be pan fried and the top of the wrappers will be cooked with steam at the same time. This is how you get potstickers with a crispy golden-brown bottom and soft top.

 

Ingredients:

Filling:

  •       1 cup minced chicken

  •       2 cups finely chopped Napa cabbage

  •       ½ tablespoon Dijon mustard

  •        1 teaspoon five spice powder

  •        1 teaspoon garlic powder

  •        ½ teaspoon white pepper powder

  •        1 tablespoon water

  •        24 Dumpling /potsticker wrappers

Pan Frying:

  •         2 tablespoons vegetable oil

  •         ¼ cup water

Instructions:

  1. Mix minced chicken and chopped cabbage in a bowl

  2. Combine Dijon mustard, five spice powder, garlic powder, white pepper powder and water in a separate bowl and mix well Add the sauce into the chicken and cabbage and mix thoroughly

  3. Place a heaping teaspoon of the chicken/cabbage filling in the center of a dumpling/ potsticker wrapper

  4. Wet the top of edge of the wrapper with water

  5. Fold the wrapper over from bottom to top and seal the edge

  6. Shape the potsticker by gently pressing the bottom of the potsticker until sits flat on the counter top

  7. Pour the vegetable oil in a non-stick frying pan on medium high and place the potstickers in the frying pan

  8.  Pour ¼ cup water into the pan and cover with a lid for 7-8 minutes until the bottom of potstickers are golden brown and water has evaporated

  9.  Serve with dipping sauce