Ingredients: |
Ingredients: Filling:
12 oz. ground chicken thigh meat
⅓ cup finely chopped scallions, white and light green parts only (about 3 medium scallions)
1 tbsp minced fresh ginger
1 tbsp dry sherry
1 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil
1 tbsp canola oil
ground pepper
Sauce:
3 tbsp rice vinegar
2½ tbsp soy sauce
1 tbsp toasted sesame oil
1 tsp minced fresh ginger
Additional Ingredients:
Flour, as needed
30 pot sticker or gyoza wrappers
1½ tbsp canola oil
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Directions: |
Directions:To prepare filling, combine all filling ingredients in a bowl. Use a fork or spatula to stir and fold the ingredients into a cohesive, thick mixture with no large chunks of meat. Cover and set aside at room temperature for 30 minutes. Meanwhile, combine all sauce ingredients in a small bowl and set aside. Line a baking sheet with parchment paper and generously dust with flour. Lay 4-6 wrappers on your work surface. Brush the edges of the wrappers with water. For each dumpling, hold a wrapper in a slightly cupped hand. Use a dinner knife or teaspoon to scoop up about 1½ to 2 teaspoons of the filling (the amount depends on the wrapper size). Place the filling slightly off-center toward the upper half of the wrapper. Shape it into a flat mound, and keep a knuckle's length (¾ inch) of wrapper clear on all sides. Bring the wrapper edge closest to you to close, then press to seal well and create a half-moon. To help the dumpling sit up during pan-frying, make a series of large pleats at the rim from one end to the other, firmly pressing into place. Place the dumpling on the prepared baking sheet. Repeat, spacing the dumplings ½ inch apart. Cover finished ones with a dry dish towel to prevent drying. To cook, use a medium or large skillet and heat over medium-high. Add1½ tbsp oil to film the bottom. Add the dumplings one at a time, placing sealed edges up in a winding circle pattern or several straight rows. Let them touch. Crowd them. Fry until golden or light brown, 1-2 minutes. Holding a lid close to the skillet, use a kettle or measuring cup to add water to a depth of about ¼ inch. Cover and reduce heat to medium. Let cook until the water is mostly gone, 4-6 minutes. After about 3 minutes, slide the lid ajar. Uncover and fry the dumplings for 1-2 minutes to crisp the bottoms. Remove from heat. When the sizzling stops, use a spatula to transfer the dumplings to a plate, with crisp bottoms up. Eat with dipping sauce. |
This recipe for Gingery Chicken Potstickers is from