What are potstickers?  My answer in one word: delicious.

Potstickers are an Asian dumpling typically filled with meat and veggies, pan fried, and steamed to perfection.  They are crispy on the bottom, soft on the top, and worth the effort.  I’d like to share my favorite recipe for Chicken Potstickers with you.

The recipe can be found here.

Start by gathering all the ingredients you need to make the chicken “filling”.  Combine the chicken, scallions, bell pepper, egg, ketchup, mustard, Worcestershire sauce, brown sugar, salt, pepper, and cayenne in a mixing bowl.  If you don’t mind getting your hand dirty, combine the ingredients by hand.  This really helps to blend everything together.

It’s easiest to do all your prep work ahead of time.  Place 2 baking sheets on the counter.  Dampen paper towels and cover the bottom of one pan.  Dampen more paper towels to lay on top of the potstickers.  The potstickers will sit between the damp paper towels while you finish prepping.

Then fill a small bowl with water and line the counter with about 24 potsticker wrappers (more or less depending on how much filling you use for each).  I find it easiest to create an assembly line.  If you have someone to help you, even better!

Place about 1 teaspoon of the “filling” on the center of each potsticker wrapper.

Use your fingers to wet the outside edge of one wrapper, fold over, and seal the edges.  Set on the baking sheet between the damp paper towels. Complete this step until all potstickers are done.  You don’t want to wet the edge of all potstickers at once.  Do this one at a time.  Otherwise they will start to stick to the counter.

Preheat your oven to 200 degrees.  Then, heat a large stainless steel skilled over medium heat on the stove.  Brush the pan with oil.  Add 6 potstickers to the pan, evenly spacing each one, and cook for 2 minutes without touching.  After 2 minutes has passed, turn the heat to low, and pour in some chicken stock.  Cover the pan and cook for another 2 minutes.

Remove the potstickers to the other baking sheet and place in the oven to keep warm while you cook the rest of the batches.  I recommend cleaning the pan between batches.  You don’t need to wash, rinse, dry, and repeat for each batch.  Simply take a paper towel to absorb any leftover chicken stock in the pan.  Add a little water, swirl it around, and soak the water up with another paper towel.  Then you are ready for your next batch!  Be careful though, the pan will be hot!

Continue this step until all batches have been cooked.

I like to serve the potstickers with some sweet and sour or soy sauce for dipping.  And who can eat potstickers without rice?  Cilantro Lime Rice is my favorite side dish to prepare.  It pairs well with the chicken but if you prefer to fill up on potstickers alone, that’s ok too!  Trust me, you won’t be able to stop eating these 🙂

The recipe can be found here.

Happy Cooking!

 

 

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