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Chicken Potstickers
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Chicken Potstickers

Course Main
Cuisine Asian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Glass Jar with Lid
  • Small Saucepan
  • Colander
  • Food Processor
  • Large skillet

Ingredients

Dipping Sauce:

  • 1 cup of soy sauce
  • 2 tbsp of seasoned rice vinegar
  • 2 tbsp water
  • 2 tsp toasted sesame oil
  • 2 tsp sugar
  • 1 clove of garlic minced

Other Dipping Sauce Option:

  • Sweet chili sauce
  • Spicy chili crisp

Potsticker Ingredients:

  • 3 cups of boiling water
  • 2 cups napa cabbage sliced finely
  • 2 cups roasted chicken breast diced
  • 2 green onions sliced
  • 1 clove of garlic minced
  • 1 tsp cornstarch
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • Sea salt and fresh cracked pepper to taste
  • Potsticker wraps
  • 2 tbsp vegetable oil for cooking

Instructions

  • Prepare the dipping sauce by combining the soy sauce, rice vinegar, water, sesame oil, sugar, and garlic in a glass jar. Seal the jar with a lid, shake well, and set aside to allow flavors to mingle.
  • Prepare the potsticker filling by boiling the water in a small saucepan over high heat.
  • Pour the boiling water over the sliced cabbage in a colander to soften.
  • Place the cabbage in a food processor. Add chicken, green onions, garlic, cornstarch, soy sauce, sesame oil, sea salt, and pepper. Pulse mixer until thoroughly combined. Taste and re-season if needed.
  • Spread the potsticker wraps out, and scoop a small teaspoonful of filling onto the center of each wrap.
  • Wet the top of each potsticker wrap with a baster brush dipped in water.
  • Fold the potstickers in half to make a moon shape. Pinch shut with 3 to 4 pleats along the side. Really make sure they are sealed, so the filling doesn't fall out.
  • Cook the potstickers by heating the vegetable oil in a large skillet. Once hot, add potstickers, cooking in batches if needed, and cook until the bottoms are golden brown.
  • Add ½ cup of water and cover with a lid. Steam for 4 minutes.
  • Remove lid and cook off any excess liquid.
  • Serve with dipping sauces.