Chicken Pot Stickers

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Chicken Pot Stickers

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Ingredients

Adjust Servings:
450 g Ground Chicken
85 g Shiitake Mushrooms
2 cloves Garlic crushed
2 Spring Onions thinly sliced
2 tbsp Tamari
1 tbsp Sesame Oil
1 tbsp Ginger freshly grated
1 tsp Rice Vinegar
36 Won Ton Wrappers
2 tbsp Vegetable Oil
Soy Sauce for dipping

Little chicken parcels

Cuisine:

Ingredients

Directions

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These Chicken Pot Stickers are great fun to make and really simple. Everyone can get their hands dirty making them and you can adapt the recipe to suit what you have at home.

I had an amazing meal when I went to the Chinese Grand Prix in 2007 (- yes the year Hamilton crashed going into the pits, I was sat opposite and saw the whole thing!). Each dumpling was individually shaped, from the simple shell shapes we made, to small birds, pig faces and three pocket ones. I have a lot of YouTube and Pinterest to trawl through before I will be that good, but my friend Gavin bought me a Gyoza moulding kit which we used to make these so at least they look professional.

It may seem a lot for a starter but you can freeze them and snack on them at will – uh-oh! The recipe is from Damn Delicious but you can find many variations on the internet.

Steps

1
Done

Mix the chicken, mushrooms, garlic, spring onions, soy sauce, sesame oil, ginger, rice vinegar.

2
Done

To assemble the dumplings, put a wrapper on a floored surface and put a tbsp. of mixture into each wrapper. Using your fingers rub the edges with water. Fold the wrapper over to make a semi circle and pinch the edge to seal. (If freezing place the uncooked potstickers in a single layer on a baking sheet overnight and then transfer into freezer bags.)

3
Done

Heat the oil in a large skillet on a medium heat. Add the potstickers in a single layer and cook until golden and crisp (about 2-3 minutes on each side).

4
Done

Serve immediately with soy sauce.

Zoe Negus

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