We had friends over for dinner recently and my girlfriend brought some frozen chicken and cilantro potstickers. My daughter loved them so much she kept asking my friend to make more. I decided to try my hand at making my own version of these potstickers and I am so glad I did. These babies took some time to make but they were worth every minute! We all absolutely loved them and ate all but four which my husband took to work today. I served these potstickers with homemade Potsticker Dipping Sauce and an Asian Noodle Salad. This meal was big hit with the entire family and I know it will be a regular on our table from now on.
Make the potsticker dipping sauce; set aside for flavors to mingle. Click here for the recipe.
Boil the water and pour over the sliced cabbage to soften. Drain excess water from the cabbage and put into food processor. Add ground chicken, cilantro, green onions, garlic, sesame oil, soy sauce, rice vinegar, and fresh ginger. Pulse mixer until thoroughly combined.
Spread out the potsticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each potsticker wrap with a baster brush dipped in water.
Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.
Heat 1 tablespoon of olive oil in a pan. Once hot, potstickers and cook until the bottoms are golden brown. Add 1/3 cup of water and cover with a lid. Steam for 4 minutes. Repeat with the remainder of potstickers. Remove from heat and serve with a dipping sauce.