Chicken Potstickers

1 T soy sauce
1 t sesame oil
canola oil
2 scallions, chopped
1 clove garlic, minced
1-1/2 C finely chopped napa cabbage
1/4 lb ground chicken
1/3 C chopped chives
1/2 C water
1 t corn starch
wonton skins
salt and pepper

Chop and wash cabbage. Blanch cabbage by pouring boiling water over cabbage. Squeeze out excess water and put cabbage in a blender or food processor. Add chicken, chives, corn starch, soy sauce, scallions, sesame oil, salt and pepper. Pulse until well blended.

Assemble potstickers using a bit of corn starch and water as a binding element.

Add canola oil to pan over medium heat. Brown potstickers, then add 1/2 C water and steam until potsticker skins are lightly transluscent. Create a dipping sauce from soy sauce, sesame oil, garlic and green onions.

You may also like...