Let’s be honest, wrapping potstickers takes awhile. But once you’ve cooked them all, you’ll be on the fast train to food heaven. I love these things. The filling is quick to make, so you have all the time in the world to wrap them and steam them. When I was in college, I used to make curried lentil potstickers, but they’re not quite as good as these guys.
I decided on ground chicken for the filling with scallions, ginger, soy sauce, and black sesame seeds. You can use regular sesame seeds, but I liked the added flavor of black sesame. The ginger and scallions give it a freshness that really balances the whole thing.
Once you’ve mastered the potsticker, you can try all kinds of fillings. Like maybe shiitake mushrooms and bok choy. Or pork and vegetable. If you want to try something totally different, add these to chicken stock with mushrooms and scallions, and you have won ton soup. All of these would be great!
Ok, here we go. Won Ton wrapping 101. I have faith in you. If you want to use the round wrappers, they’re a little easier to use. Pro tip: when you can’t get the seams to stick together, wet your thumb and forefinger and get the outsides of the seams wet too. It helps.
It looks like a little heart!!! <3
Into the pan they go! Potsticker Party! A little oil and some waiting, and the bottoms should be nice and crispy. Then add a little water and steam with the lid on for a few minutes.
ASIAN POTSTICKERS RECIPE
1 clove of garlic, minced
1 thumb sized piece of ginger, peeled and grated
1 lb ground chicken
1 tbsp soy sauce, plus some for dipping
1 tsp black sesame seeds (or regular sesame seeds)
salt and pepper
4 scallions, sliced crosswise thinly
1 package of won ton wrappers
1/2 cup water
1 tbsp vegetable oil
In a large pan over medium high heat, add the sesame oil. Once hot, add the ginger and garlic. Stir for about 30 seconds until aromatic. Add the chicken, soy sauce, sesame seeds, salt and pepper to taste, and break up the chicken until it’s completely cooked, about 5-7 minutes.
Add the scallions to the chicken mixture.
Set up a place to wrap your pot stickers. Get a plate to put the finished potstickers on, a surface to wrap them on and a small bowl of water. Add a little spoonful of the chicken to a wonton wrapper. Wet your finger in the water and run it along the edge of the wrapper. Fold the wrapper diagonally so that it makes a triangle. Press the wetted edges together until they form an unbroken seam. Fold the left and right corners of the triangle up to meet the top of the triangle and wet to keep together.
Do this until all the wontons and chicken mixture are gone.
Heat a large non-stick pan over medium-high heat. Add a thin layer of vegetable oil (very thin). Add half of the potstickers, seam side up. Heat for 2-3 minutes until the bottoms are browned and bubbly. Lower the heat to medium and add 1/2 cup water. Cover immediately and let them steam for 5 minutes. Remove the lid, turn the heat up to high and let all the water evaporate (about 3 minutes).
Serve with soy sauce and chili paste if desired. Enjoy!
Look at the bubbly crispy part! Delicious!