"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Gingery Chicken Potstickers Recipe

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This recipe for Gingery Chicken Potstickers, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kira Quitel

Category:
Category:

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
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tsp minced fresh ginger
Additional Ingredients:
Flour, as needed
30 pot sticker or gyoza wrappers
1 tbsp canola oil

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 1 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 ( 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 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. Add1 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 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 h 15 min

 

 

 

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