Garlic Ginger Chicken Potstickers
User Reviews
5
Garlic Ginger Chicken Potstickers
Description
This recipe features a mixture of ground chicken, diced shiitake mushrooms, cilantro, green onion, garlic, soy sauce, sesame oil, grated ginger, rice wine vinegar, black pepper, and red pepper flakes for a savory, aromatic filling. The filling is spooned into wonton wrappers, sealed carefully to create half-moon shaped potstickers.
Potstickers are cooked by frying them in oil until crisp and golden on the bottom, then water is added and covered to steam the filling through while keeping the bottoms crispy. This combination of cooking methods ensures a tender, juicy filling and a satisfying texture contrast.
Serve immediately to enjoy the combination of crisp edges and soft wrappers around the flavorful chicken and mushroom filling. These potstickers can be frozen uncooked and reheated when desired.
Ingredients
- 1 pound chicken breast ground
- ¾ cup shiitake mushroom diced
- ¼ cup cilantro fresh, chopped leaves
- 3 green onions thinly sliced
- 3 cloves garlic minced
- 2 tablespoons soy sauce reduced sodium
- 1 tablespoon sesame oil toasted
- 1 tablespoon ginger freshly grated
- 1 tablespoon rice wine vinegar seasoned
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon red pepper flakes crushed
- 36 wonton wrappers 4 1/2-inch round
- ¼ cup vegetable oil divided
Instructions
- In a large bowl, combine chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes, if using.*
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
- Serve immediately.
Notes
- The filling does not need to be cooked before wrapping the potstickers.
- To freeze, arrange uncooked potstickers in a single layer on a baking sheet overnight, then transfer them to freezer bags.
User Reviews
Overall Rating
5
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