Ingredients
Scale
- 1 pound ground chicken
- 1 cup finely chopped cabbage
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 package of dumpling wrappers
- Vegetable oil for frying
- Water for steaming
Instructions
- In a large mixing bowl, combine the ground chicken, chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, and sesame oil. Stir until everything is well mixed and slightly sticky.
- Take a dumpling wrapper and place a small spoonful of the mixture in the center.
- Wet the edges of the wrapper with a little water. Fold it in half to create a pocket, and pinch the edges to seal tightly.
- Heat a couple of tablespoons of vegetable oil in a skillet over medium-high heat until it shimmers.
- Carefully add the potstickers, flat side down, to the skillet. Let them cook for about 3-4 minutes or until the bottoms are golden brown.
- Pour in enough water to cover the bottom of the skillet. Cover immediately and steam the potstickers for about 5-7 minutes until the water has evaporated.
- Once the water is gone, remove the lid and let them cook for an additional 1-2 minutes to ensure the bottoms are crispy again.
- Serve hot with soy sauce or your favorite dipping sauce!
Notes
For the freshest ingredients, opt for organic meats and vibrant vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze before cooking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
- Diet: Paleo
Nutrition
- Serving Size: 4 potstickers
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 50mg