Potstickers
 
Prep time
Cook time
Total time
 
Author:
Serves: about 20 potstickers
Ingredients
  • 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
Instructions
  1. In a large bowl, toss cabbage with ½ teaspoons kosher salt. Set aside for 30 minutes.
  2. With clean kitchen towel, squeeze as much water out of cabbage as possible.
  3. Wipe bowl clean, place cabbage, chicken, ginger, scallions, and garlic. Combine.
  4. Whisk soy sauce, sesame oil, egg, pinch of salt and pepper. Mix into chicken mixture.
  5. Spoon a small dollop (about a teaspoon and a half) of meat mixture onto center of wrapper.
  6. Trace edge of the wrapper with wet finger to moisten.
  7. Fold wrapper in half and seal to create half moon shape.
  8. Form small pleats (4-6 per dumpling) across edge of wrapper.
  9. Place dumpling on parchment lined cookie sheet while you make the rest.
  10. Heat 2 Tablespoons oil in nonstick pan on medium heat.
  11. Place potstickers in pan. Make sure they don't touch or they will stick together.
  12. Pan fry potstickers for about 2 minutes or until bottom of dumplings are brown.
  13. Add 3 Tablespoons water to pan, cover with lid, and lower heat to low.
  14. Steam from the water cooks the potstickers. Cook until water evaporates. Remove Lid.
  15. 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/