Potstickers
Author: Leslie Robinson
Serves: about 20 potstickers
- ⅛ head napa cabbage, finely chopped.
- ½ teaspoon kosher salt plus pinch for seasoning
- ⅓ pound ground chicken (dark meat)
- 1 Tablespoon fresh ginger, minced
- 2 Tablespoons minced scallion
- 1 small clove garlic, minced
- 1 Tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- ½ egg, lightly beaten
- pinch of pepper.
- gyoza wrappers
- vegetable oil
- In a large bowl, toss cabbage with ½ teaspoons kosher salt. Set aside for 30 minutes.
- With clean kitchen towel, squeeze as much water out of cabbage as possible.
- Wipe bowl clean, place cabbage, chicken, ginger, scallions, and garlic. Combine.
- Whisk soy sauce, sesame oil, egg, pinch of salt and pepper. Mix into chicken mixture.
- Spoon a small dollop (about a teaspoon and a half) of meat mixture onto center of wrapper.
- Trace edge of the wrapper with wet finger to moisten.
- Fold wrapper in half and seal to create half moon shape.
- Form small pleats (4-6 per dumpling) across edge of wrapper.
- Place dumpling on parchment lined cookie sheet while you make the rest.
- Heat 2 Tablespoons oil in nonstick pan on medium heat.
- Place potstickers in pan. Make sure they don't touch or they will stick together.
- Pan fry potstickers for about 2 minutes or until bottom of dumplings are brown.
- Add 3 Tablespoons water to pan, cover with lid, and lower heat to low.
- Steam from the water cooks the potstickers. Cook until water evaporates. Remove Lid.
- For a crunchier bottom, allow to cook on medium heat another minute or so but careful not to burn.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/potstickers/
3.5.3208