Potstickers are a definite fan favorite. They are fun to make and even more fun to eat! Bring these out as appetizers for your party guests and everyone is sure to go crazy.
*You decide what kind of filling you want – I use ground turkey and they are oh so yummy!*
- 1 pound ground turkey, pork or chicken
- 1 – 4 scallions, white and a little green part
- ¼ cup water chestnuts
- ¼ cup cilantro, chopped
- 1 Tablespoon fresh ginger, minced
- 1 Tablespoon garlic, minced
- 2 Tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 egg white
- 30 pot sticker or wonton wrappers
- 3 tablespoons vegetable oil
2/3 cup chicken stock
Using a food processor add scallions, water chestnuts, cilantro, fresh ginger and garlic. Process until everything is finely minced.
In a large bowl combine ground turkey, pork or chicken, egg white, soy sauce and sesame oil. Mix until well combined.
Add all ingredients from processor into meat mixture and mix well.
Working in batches, lay 4 wrappers on a clean, flat surface. Keep remaining wrappers covered with plastic wrap to prevent drying.
Put a heaping teaspoon of filling in the center of each wrapper. Brushes edges of wrapper with water. Fold wrapper in half and pinch edges together to form a semi circle.
Place on a baking sheet coated with cornstarch and cover with plastic wrap. Repeat until all of the filling is used.
Heat a large skillet with 1 ½ tablespoons of oil, when oil is hot add pot stickers, cook until pot stickers are golden and crisp.
Add 1/3 cup of broth reduce heat cover and simmer for 3 -4 minutes. Turn pot stickers over, brown, when crisp add more broth, cover and steam for another 3 minutes. Repeat until all pot stickers are cooked.
Serve with dipping sauce.
Optional vegetarian version: Subtract the meat (you can substitute it with fresh chopped mushrooms) and substitute chicken stock with vegetable stock.
- 1/3 cup soy sauce
- 1/3 cup seasoned rice vinegar
- 1 ½ tablespoons chili-garlic sauce
- 1 teaspoon hot chili oil
- 3 thinly sliced scallions
In a medium bowl whisk together soy sauce, rice vinegar, chili garlic sauce, hot chili oil and scallions. Mix well and let sit.
Serves 6 – 8