Chicken and Cilantro Potstickers
Servings 44 potstickers
Equipment
- Colander
- Food Processor
- Large Nonstick Skillet with Lid
Ingredients
Potstickers:
- 3 cups of boiling water
- 1½ cups napa cabbage sliced finely
- 1 lb ground chicken breast
- ½ cup fresh cilantro chopped
- 2 green onions diced
- 2 cloves of garlic minced
- 1 tbsp toasted sesame oil
- 2 tsp soy sauce
- 1 tsp rice vinegar
- ¼ tsp fresh ginger minced
- Potsticker wraps
- 2-3 tbsp olive oil divided (1 tbsp per batch)
- ⅓ cup water
Instructions
- Prepare the potsticker dipping sauce and set it aside to let the flavors mingle. Click here for the recipe.
- Boil the water and pour it over the sliced cabbage in a colander to soften. Drain excess water from the cabbage and put it into a food processor.
- Add ground chicken, cilantro, green onions, garlic, sesame oil, soy sauce, rice vinegar, and fresh ginger. Pulse mixer until thoroughly combined.
- Lay the potsticker wraps out on a working surface. Scoop a small teaspoonful of filling into the center of each wrap. Wet the top of each potsticker wrap with a baster brush dipped in water.
- Fold the potsticker in half to make a moon shape, and pinch it shut with 4 to 5 pleats along the side. Make sure they are sealed, so the filling doesn't fall out.
- Cook them in two or three batches. Heat 1 tablespoon of olive oil in a large nonstick skillet. Once hot, add the potstickers and cook until the bottoms are golden brown.
- Add ⅓ cup of water, and cover with a lid to steam for 4 minutes.
- Remove the lid and cook for another 2-3 minutes to crisp up the bottom of the potsticker.
- Repeat with the remaining potstickers.
- Serve immediately with potsticker dipping sauce and enjoy.