Chicken-Lemongrass Potstickers
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Chicken-Lemongrass Potstickers
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 lb ground chicken
- 1 cup Napa cabbage thinly sliced then chopped finely
- ¼ cup cilantro finely chopped, fresh
- 2 tbsp lemongrass finely minced, fresh
- 2 tbsp chive snipped, fresh
- 1 tbsp ginger minced, fresh
- 1 garlic minced, large clove
- 1 egg well beaten, large
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 50 potsticker Gyoza wraps
- 2 tbsp vegetable oil divided
Instructions
- Make the potsticker dipping sauce; set aside for flavors to mingle. Click the link up above for the recipe.
- Add ground chicken, cabbage, cilantro, lemongrass, chives, garlic, egg, and a little sea salt and cracked pepper, to taste. Mix until well combined.
- Spread out the potsticker wraps and scoop a small teaspoon full of filling onto the center of each wrap.
- Wet the top of each potsticker wrap with a baster brush dipped in water.
- Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.
- Heat 1 tablespoon of vegetable oil in a large nonstick pan.
- Once hot, add the potstickers and cook until the bottoms are golden brown.
- Add 1/3 cup of water and cover with a lid and cook until the potstickers are cooked through and the water has evaporated, about 4-5 minutes.
- Remove the lid and allow them to cook for a minute longer to crisp a bit.
- Set aside on a serving plate with a tin foil tent.
- Repeat the process with the remaining potstickers and vegetable oil.
- Remove from the heat and serve immediately with the dipping sauce. Enjoy!
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