Please enter the email you’re using for this account.
Chinese food is probably my ultimate childhood comfort food. This is nowhere as authentic as Shang Chai was, but it certainly hits all the right notes. The best thing about pot stickers is that they’re both fried dumplings and steamed dumplings — the best of both worlds!
1 pound (450 grams) ground chicken
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Ginger
2 scallions, finely sliced
1/4 cup chopped napa or white cabbage
1 teaspoon salt
1 teaspoon baking powder
1 and 1/2 teaspoons cornstarch
1/4 cup oil
3 tablespoons water
1/4 cup Glicks Soy Sauce
1/4 cup rice vinegar
2 tablespoons mirin
1/2 teaspoon Gefen Sesame Oil
Gently combine chicken, garlic, ginger, scallions, cabbage, salt, baking powder, and cornstarch in a medium bowl. Do not overmix.
Place a wonton wrapper in your non-dominant hand. Use a knife to scoop out about a teaspoonful of the chicken mixture and place it into the center of a wonton wrapper. Smooth the filling with the knife so you have a small, smooth mound. Wet the edge of the wrapper; use both hands to pleat the top edge of the wrapper and seal it closed. Continue with remaining filling and wrappers.
Heat one-fourth cup of oil in a large frying pan with a cover and place the pot stickers into the hot oil. Cook for about two minutes over medium-high heat.
Carefully hold the cover in one hand and pour about three tablespoons of water into the pot with the other. Cover the pot immediately.
Cook for another two minutes, then uncover and finish cooking until the pot stickers release from the pan easily. Remove to a paper towel.
Combine soy sauce, rice vinegar, mirin, and sesame oil for dipping.
Yields about 32 pieces
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Reviews