Crispy Chicken Potstickers
Crispy golden-bottomed chicken dumplings that are pan-fried then steamed for a perfect texture contrast - tender filling wrapped in delicate dumpling skin.
Equipment
Ingredients
Filling
ground chicken (raw)
300 g
cabbage (finely_chopped)
150 g
green onion (sliced)
3 pcs
garlic (minced)
2 cloves
ginger (grated)
1 tsp
soy sauce
15 ml
sesame oil
5 ml
Wrappers
dumpling wrappers
24 pcs
Cooking
vegetable oil
30 ml
water
60 ml
Instructions
Prepare the filling
Combine all filling ingredients in a bowl and mix thoroughly until well incorporated.
Fill the dumpling wrappers
Place a small spoonful of filling in the center of each wrapper. Fold and seal the edges by pleating or pressing firmly.
Pan-fry the potstickers
Heat oil in a pan over medium heat. Arrange potstickers in a single layer and cook until bottoms are golden and crispy.
Steam the potstickers
Add water to the pan, cover immediately, and steam until wrappers are translucent and filling is cooked through.
Serve hot
Transfer to a plate and serve immediately with your favorite dipping sauce.
Original recipe
Storage
Freeze uncooked potstickers on a tray, then transfer to a bag. Cook from frozen, adding 2 extra minutes to steaming time.
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