Wednesday, May 25, 2011


Little pockets of delicious goodness.  That's what these potstickers are!! 

They are shockingly easy to make.  A tiny bit time consuming, putting them together by hand, and cooking in batches.  But, oh, so worth it! 

This recipe makes about 30 potstickers.  I suggest doubling or tripling it, and freezing them.  Freeze them BEFORE you cook, or they will be a hot mess.  [I would flash freeze them----line them up on a baking sheet, and put them in the freezer for a few hours, until solid, and then package them for longer term freezing.]

Chicken Potstickers
  • 1 c. cabbage (chopped finely)
  • 3 green onions (chopped finely)
  • 1/3 c. water chestnuts (chopped finely---do you sense a pattern?)
  • 1 T. soy sauce
  • 1 tsp. salt
  • 2 tsp. fresh grated ginger (about 1")
  • 1 1/2 tsp. sesame oil
  • 1 large chicken breast (about 1/2 lb.)
  • won ton wrappers (I buy them in the store in the refrigerated section)
  • water
  • cornstarch
  • vegetable oil
  • 1/4 c. soy sauce
  • 1/4 c. rice vinegar (can sub white wine vinegar)
  • 1 tsp. sesame oil
  • 1 T. honey
  • dash of red pepper flakes (optional)
  1. Start by cutting your raw chicken breast into big chunks.  Grind it in your food processor until you get "ground chicken".  Alternately, you can buy ground chicken, but really?  It is so much easier and cheaper to do it yourself!  Place chicken in a medium sized mixing bowl.
  2. You can finely chop all of the ingredients, and add them to your bowl.  Or do as I do: process them each in your food processor, then add them to the bowl!  So much quicker, and keeps everything about the size you need!
  3. Add in soy sauce, salt, ginger and oil.  Mix together with hands, until completely combined.
  4. One at a time, take a won ton wrapper (keep the others covered with a damp kitchen towel, so they won't dry out), and place about 1 tsp. of filling in the middle of the wrapper.  Take a finger, dip it in a bowl of cold water, and run it along all of the edges of the wonton wrapper.  (So, all four sides will be wet.)  Fold up two opposite corners, hold together, and fold up the other two corners, connecting and sealing them at the top.  Sounds confusing, but really isn't.  Hopefully you can tell by the picture above, how they meet.
  5. Place the sealed potsticker on a sheet pan sprinkled with cornstarch.  Cover the completed potstickers with a damp towel while you work on the rest.
  6. To cook:  You'll cook them in batches, so it can be a tiny bit time consuming, but not hard! [I usually cook about 8-10 at a time in the pan.]  In a medium to large non-stick skillet heat about 1 Tablespoon (can use 2, but I found it to be too much oil!), over medium-high heat.
  7. Add potstickers, and cook until the bottoms are golden brown, about 2 minutes.   Adjust heat if necessary.  If the oil is spitting at you too much, turn it down.  You want it bubbling a bit, but not, you know, giving you 3rd degree burns.
  8. Carefully add about 1/2 cup of water to the pan.  Most of the oil has cooked off by this point, but there will be some left in the pan, that's okay!  Just make sure the heat is turned down enough that when you add the water, you don't start gunfire!!  Depending on the size of your pan, you might need to add a bit more water---to make sure it covers the bottom.
  9. Cover the pan immediately with a lid, and cook for 4 minutes.  Uncover, and cook for about 3 more minutes, until most of the liquid evaporates. Remove cooked postickers, and store them in something with a lid, while the others cook.  The steam will keep them warm.  (I used a glass baking dish with a lid.)
  10. Repeat for remaining potstickers.
To make dipping sauce:
  1. Combine all ingredients and whisk well together. 
  2. Serve with cooked potstickers.


  1. ok-- here's the deal: I make you things and you cook me things, what do you say?

  2. Those seriously look and sound so good right now! Yum!

  3. These look so good! I love potstickers :)

  4. Ali. Deal on!! I like to make stuff too, so maybe we can do that together!!