Jenny is really good at making potstickers. Her folds are perfect. I love the perfect little ridges on the edge. It makes my heart really happy. :) Anyway, I am also a fan of eating Jenny’s potstickers. Mainly the pan fried ones she makes. I love how crispy they get on the outside. These simple little Chicken Potstickers are one of those great back pocket recipes to have when you gotta make a little appetizer for yourself, or for a crowd. Enjoy this recipe!
♥ Teri
Chicken Potstickers
Simple and delicious Chicken Potstickers that are truly addicting! Our recipe makes a bunch so you can freeze half the recipe for another time!
Servings:
INGREDIENTS
filling
- 1 tablespoon sesame oil
- 1 shallot, minced
- 1 pound ground chicken
- 3 green onions, thinly sliced
- 1 teaspoon grated ginger
- 1 garlic clove
- salt and pepper to taste
assembly
- 1 large egg, beaten
- 40 round wonton wrappers
- 7 ½ tablespoons vegetable oil, divided
INSTRUCTIONS
- Pour sesame oil into a pan and place over medium heat. Add shallots and saute for 3 to 4 minutes. Lightly season with salt and pepper and remove from heat to cool.
- In a large mixing bowl, combine ground chicken, green onion, ginger, garlic, and cooled shallots. Season mixture well with salt and pepper and mix together until everything is evenly combined.
- In a small bowl combine egg and 1 tablespoon water. Whisk together.
- Brush the edge of a wonton wrapper with egg wash and fill the center with 1 ½ tablespoons filling.
- Fold potstickers in half, making sure to get rid of any air pockets before completely sealing. You should be left with a half circle. Wet the edge of the wontons with water and taking your finger, gently fold over the corner of the border into the dumpling. Continue to fold the border until the entire edge has been crimped. Repeat with remaining potstickers.
- Transfer potstickers to a clean plate, resting crimp side up.
- Repeat steps 4 and 5 until all filling and wrappers have been used.
- Pour 2 ½ tablespoon oil into a medium skillet over medium-high heat and swirl skillet to cover entire bottom with oil.
- Add about ⅓ of the potstickers to the skillet, seam side up and about ½ inch apart, and sear for 2 to 3 minutes. Flip and continue to sear for an additional 2 to 3 minutes.
- Add 2 tablespoons water to the skillet and cover until water evaporates, to allow potstickers to cook through.
- Remove from skillet and repeat steps 7 to 9 with remaining potstickers. Serve.
NOTES
- *Makes 40 Potstickers
Calories: 265kcal Carbohydrates: 18g Protein: 12g Fat: 16g Saturated Fat: 10g Cholesterol: 58mg Sodium: 206mg Potassium: 286mg Fiber: 1g Sugar: 1g Vitamin A: 60IU Vitamin C: 1mg Calcium: 22mg Iron: 2mg
CUISINE: asian
KEYWORD: dumplings, potstickers
COURSE: Appetizer
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great dish, thank you for this recipe, love pot stickers and your photos remind me how much!
This sounds awesome… do you have a recipe for the dipping sauce? There are a few places I’ve eaten that have simply amazing dipping sauce.
this looks delish! curious, what’s in the dipping sauce?
here’s a link to our dipping sauce!
https://www.spoonforkbacon.com/pork-and-shrimp-dumplings/
Amazing recipe. Delicious!