Chicken and Vegetable Potstickers

Name: Chicken and Vegetable Potstickers
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 60 -90 Potstickers
Ingredients: 1 carrot; 1 green bell pepper; 1/8 red cabbage; 2 tablespoons grated fresh ginger; 6 cloves garlic; 1/4 cup soy sauce; 3 tablespoons unseasoned rice vinegar; 2 teaspoons sesame oil; 1 pound ground chicken; 6 green onions; 90 round dumpling wrappers; 1/4 cup canola oil; 1/2 cup water

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Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings
60 -90 Potstickers
Course
Appetizer
Cuisine
International

Chicken and Vegetable Potstickers

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 carrot peeled
1 green bell pepper stem removed and seeded
1/8 red cabbage
2 tablespoons grated fresh ginger
6 cloves garlic
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
2 teaspoons sesame oil
1 pound ground chicken
6 green onions
90 round dumpling wrappers
1/4 cup canola oil
1/2 cup water

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Instructions

In the bowl of a food processor, add carrot, bell pepper, and cabbage. Pulse until finely chopped. Add in the ginger, garlic, soy sauce, rice vinegar, and sesame oil. Pulse until just combined,. Pulse in the chicken.
Scoop the filling into a medium bowl. Finely slice the green onions and stir into the filling.
Fill a small bowl with water. Place a dumpling wrapper on work surface. Add a teaspoon of filling to the center of the wrapper. Tap your finger in the bowl of water and moisten the edges of the wrapper. Fold the wrapper in half, pleating if desired, and pressing to seal. Repeat until there is no remaining wrappers or filling. To freeze: place on parchment-lined baking sheet in single layer and place in freezer. Once frozen, transfer to large bag.
To cook, heat a large skillet over medium heat. Drizzle with canola oil. Once heated, place potstickers in single layer. Fry until the bottoms become golden. Add 1/2 cup water and cover with lid. Cook until the water evaporates, 6-9 minutes. Remove lid and cook 1-2 minutes until bottoms are golden brown, but not dark. Remove potstickers and serve immediately.