Simple Chicken Potstickers
Yield: 5-6 servingsIngredients:
- 1 pound ground chicken
- 3 garlic cloves, pressed
- 3 green onions, thinly sliced
- 1 1/2 – 2 tablespoons hoisin sauce
- 3 teaspoons sesame oil
- 1 1/2 teaspoon ginger paste
- 1/4 teaspoon white pepper
- salt to taste
- 55-65 won ton wrappers, round or square
- 1 tablespoon olive oil
- Line a large baking sheet with parchment paper and fill a small bowl with water.
- In a large bowl combine all ingredients except wrappers.
- To assemble potstickers: spoon 1 teaspoon of chicken mixture and place into center of wrapper. Dip the tip of your finger into the small bowl of water and run your finger along the edge of the wrapper. Fold the wrapper over to create a half moon shape, or a triangle if using square wrappers. Pinch the edges of the wrapper starting in the middle to seal, making sure all air has been removed.
- To cook potstickers: working in batches, heat a 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add potstickers to pan in a single layer. Cook until golden, about 2 minutes. If you like crispy potstickers you can continue to cook until done and crispy on both sides. Or (as I did) you can add 1/2-2/3 cup of water to pan and cover. Cook until all liquid has been absorbed.
- Serve immediately with choice of dipping sauce.
Won ton wrappers can be found refrigerated near the tofu in most grocery stores. Most packages come with 48 wrappers. Potstickers can be frozen by laying in a single layer on a baking sheet and placing into the freezer until frozen. Serving size is for approximately 10 potstickers.