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Chicken-Lemongrass Potstickers
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Chicken-Lemongrass Potstickers

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 50
Course: Snacks
Cuisine: Asian

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

    Cup of Yum
  1. Make the potsticker dipping sauce; set aside for flavors to mingle. Click the link up above for the recipe.
  2. Add ground chicken, cabbage, cilantro, lemongrass, chives, garlic, egg, and a little sea salt and cracked pepper, to taste. Mix until well combined.
  3. Spread out the potsticker wraps and scoop a small teaspoon full of filling onto the center of each wrap.
  4. Wet the top of each potsticker wrap with a baster brush dipped in water.
  5. 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.
  6. Heat 1 tablespoon of vegetable oil in a large nonstick pan.
  7. Once hot, add the potstickers and cook until the bottoms are golden brown.
  8. 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.
  9. Remove the lid and allow them to cook for a minute longer to crisp a bit.
  10. Set aside on a serving plate with a tin foil tent.
  11. Repeat the process with the remaining potstickers and vegetable oil.
  12. Remove from the heat and serve immediately with the dipping sauce. Enjoy!