Author Pam - For the Love of Cooking / Original by Food & Wine
Ingredients
1lbground chicken
1cupnapa cabbagethinly sliced then chopped finely
¼cupfresh cilantrofinely chopped
2tbspfresh lemongrassfinely minced
2tbspfresh chivessnipped
1tbspfresh gingerminced
1large clove of garlicminced
1large eggwell beaten
Sea salt and freshly cracked pepperto taste
50potstickerGyoza wraps
2tbspvegetable oildivided
Instructions
Make the potsticker dipping sauce; set aside for flavors to mingle. Click the link up above for the recipe.
Add ground chicken, cabbage, cilantro, lemongrass, chives, garlic, egg, and a little sea salt and cracked pepper, to taste. Mix until well 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 vegetable oil in a large nonstick pan.
Once hot, add the potstickers and cook until the bottoms are golden brown.
Add 1/3 cup of water and cover with a lid and cook until the potstickers are cooked through and the water has evaporated, about 4-5 minutes.
Remove the lid and allow them to cook for a minute longer to crisp a bit.
Set aside on a serving plate with a tin foil tent.
Repeat the process with the remaining potstickers and vegetable oil.
Remove from the heat and serve immediately with the dipping sauce. Enjoy!