These are fun little Asian dumplings and they”re surprisingly easy once you master the technique. There are several ways to cook potstickers, but I’m going to show you the method I use, because you don’t need any special equipment. After that, you can have fun coming up with your own fillings. I”m going to use one of my favorite fillings for Lemon Ginger Potstickers. These make a great meal along side a steamy bowl of rice, or a fantastic appetizer at a party. Don”t be scared if this process seems complicated- it really isn”t! I just want to explain it well so you”ll be successful on your first attempt 🙂
The ingredient list really isn’t very big:
Lemon Ginger Potstickers
3/4 C finely chopped cabbage
1/3 C chopped green onions
1/4 cup finely chopped water chestnuts
1 T soy sauce
1 tea salt
2 tea minced fresh ginger
2 tea grated lemon rind
1 tea dark sesame oil
Dash of hot sauce (optional)
1/2 pound (8oz) ground chicken
Won ton wrappers (You”ll find these at the grocery store in the produce section. Against the wall in the refrigerated part or near the Asian specialty items. You can use them for homemade ravioli too!)
For cooking process:
Skillet with lid (very important to have a lid, and one that fits)
1/4 C Soy Sauce
1/4 C Seasoned Rice Vinegar
1 T Fresh minced ginger
2 T chopped green onions
1. Prepare the filling
If you have a food processor, bust it out now!That is definitely the easiest way to whip these up.Otherwise, get a good knife and get ready for a work-out.I process one ingredient at a time and add it to a bowl. Basically, you just want to combine all ingredients listed under “filling”
I always start with the cabbage. Why? I don’t know…
Roughly chop it and toss it in the processor and process until about this fine:
Do the same for the green onions and water chestnuts and combine in a bowl. Add lemon rind, ginger, soy sauce, salt, sesame oil, and hot sauce.
Then add the ground chicken. You can buy ground chicken, but I just grind my own in the food processor since I always have a big bag of chicken in the freezer. Just make sure they are thawed first, and then roughly cut into chunks and place in the food processor. Pulse until ground and then measure out 8oz. (As I’m writing this my husband informs me this picture looks “whack”. Hey, it’s ground meat, it’s not going to be pretty. But I’m including it anyway because I want you to know how it looks when it’s properly done! And if you think it looks gross, get over it, because in a few moments you’re going to be mixing it up with your hands.)
Now get your hands in there! It”s really the best way to do it.
This is the filling. I always make this ahead of time so when it”s time to make the potstickers you can just pull it out and pop them together. You can even make it up to a couple days in advance and keep it in the fridge. Have fun altering the fillings to your taste. Now onto the…
- your filling and the won ton wrappers
- a teaspoon
- a cookie sheet sprinkled with a little cornstarch
- a small bowl of water
- a plate, or work surface to fold the won tons
- several damp paper towels
Working with 1 or 2 won ton wrappers at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Then bring remaining 2 corners to the center, pinching points to seal. Pinch all 4 edges together to seal well.
Heat about 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add pot stickers.
You”ll have to cook these in batches and I find using a smaller pan and cooking about 10 at a time works best for me.Cook about 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan (If you use a really large skillet, youmay need to add a bit more water to the pan) cover immediately and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining pot stickers.
Since I cook these in batches, I store the finished ones in a glass baking dish with a lid.That way the steam from the hot potstickers keeps them all soft and warm.
For the dipping sauce, just combine all ingredients and serve in a small bowl.