Chicken Potstickers

Growing up I always loved potstickers but never knew how simple they were to make. This is fun to do as a group activity on a weekend! These chicken potstickers are juicy and delish… The best part is you can make a bunch and freeze them to enjoy later as well. 

INGREDIENTS for filling:

- 1.5 pounds ground chicken 

- 4 cups finely chopped cabbage 

- 5 garlic cloves minced (you can always use more if you’d like)

- 1 cup scallions 

- 1 teaspoon ginger minced 

- 1/2 tablespoon black pepper

- 2 tablespoons soy sauce (I use aminos)

WRAPPER:

- Potstickers or gyoza wrappers (at least 80)

INGREDIENTS for dipping sauce: 

- 1/2 cup soy sauce or aminos 

- 2 tablespoons rice vinegar

- 1 lime 

- 2 tablespoons minced garlic 

- 2 tablespoons minced ginger 

- 3 tablespoons sugar 

- 1 whole stalk green onions 

- 1 tablespoon sesame oil

- 2 tablespoons water 

INSTRUCTIONS: 

1. Place all dipping sauce ingredients together, stir and leave aside for green onions to soak. 

2. In a large bowl mix all filling ingredients together. The best way to mix well is to use your hands so don’t be scared!

3. Take a potsticker wrapper and put 2 tablespoons of the mixture into the center of the wrapper.

4. Dip your finger in the water and rub the edges of the wrapper with water. You don’t need too much water though because it will get mushy.

5. Fold the wrapper in half. Pinch and pleat to seal it (about 6 times, but however many times works best for you it doesn’t matter)

6. Continue this until all meat or wrappers are gone. Make sure you use a towel to cover the pot stickers so they don’t dry out.

7. In a large pan, heat up oil and then add as many potstickers you can fit in the pan (I fit about 20). Cook each side for about a minute or until crispy brown. 

8. When both sides are a golden brown add 1/4 water to the pan and cover it. Let that cook for 3-4 minutes or until water is all dissolved. 

9. Serve with the dipping sauce and enjoy!