I need an easy potsticker recipe. I have ground chicken, won ton skins, ginger, soy, garlic, onion and spices.



I want an easy and simple recipe,do not want to use cabbage, and would like to limit purchase of additional ingredients. I also have carrots, and sesame oil.


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2 comments a "I need an easy potsticker recipe. I have ground chicken, won ton skins, ginger, soy, garlic, onion and spices."

Very simple. Simmer 1 1/2 pound of chicken for ten minutes together with 6 cloves of garlic,2 slices of ginger,black pepper and to your taste.let it cool down than mince the compound again and wrap in won ton skins. make 2 litres (1/2 gallon) of chicken broth (you can use stock cubes).slice 6 cloves of garlic and deep fry until golden in colour.Bring the broth to boiling point ,pour the won ton in it when they will float on the surface the pastry is cooked,dish out sprinkle with fried garlic flakes and serve ( you could add a spring onion in each plate.As an appetizer you can deep fry the won tons until golden and serve with a sauce made with: 4 tablespoons of sweet chili sauce 1 teaspoon of oyster sauce and 1 teaspoon of sesame oil.serve with some lettuce leaves.

This is the recipe I used when I started making pot stickers several years ago. It will work fine with chicken. You don’t need the shrimp either. I’ve sorta gone nuts with this recipe. Pot stickers are fun to make. I’ve made ham and cheese pot stickers and also beef and broccoli. Make your filling anything you want. This is a fun cooking technique. And, yes they really do freeze well, so I make a lot at once.

Chinese Pot Stickers
These can be assembled and frozen up to a month ahead before cooking.

2 cups cabbage, finely chopped
1 teaspoon salt
1/2 lb shrimp, peeled,deveined and finely chopped
1 lb lean pork, ground
2 tablespoons light soy sauce
2 tablespoons rice wine, sherry or white wine
1 tablespoon green onions, chopped
1 tablespoon sesame oil
2 teaspoons fresh ginger, chopped
2 cloves garlic, minced
64 wonton wrappers (usually 1 pkg)
1/4 cup vegetable oil
1 cup chicken stock

DIPPING SAUCE

2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger, minced

1. Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
2. Squeeze out any liquid from the shrimp.
3. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
4. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
5. In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
6. Repeat for the remaining 32 dumplings.
7. Mix the dipping sauce and serve with warm or hot dumplings.

Note: (1)When I first made this I didn’t have sesame oil. I didn’t want to by a whole bottle for a tablespoon. So I left it out. The recipe worked out well.
(2) I’ve never managed to get by with just 1 cup of stock. I think it’s because I have an extra large skillet and the stock is cooked away quickly. I usually end up using 2 cups.
(3) You can make up your own dipping sauce too. I made a simple mustard sauce for the ham pot stickers.

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