Garlic Ginger Chicken Potstickers — Damn Delicious

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Garlic Ginger Chicken Potstickers

Homemade potstickers are easier to make than you think! Plus, they are cheaper and tastier than take-out or store-bought. Best of all, you can make these ahead of time and freeze so you can have these anytime, anywhere!

Guys, we leave for Barcelona tomorrow!

All I can think about is this: paella, croquettes, chorizo, patatas bravas, and more paella.

Because guys, paella is truly legit bomb.com.

It’s such a shame we’ll only be there for, really, 16 hours until we have to board the cruise, but still.

We have to make the most of it, right?

But before I leave, I have the best ever potstickers recipe for you guys!

It’s garlicky, it’s gingery, and it’s just completely addictive as I sat there eating 10 of these before I knew it.

My team was doing the exact same thing.

So, fortunately, no judgment was being thrown around.

You can serve these with a simple soy sauce dipping sauce, mixed with rice wine vinegar and crushed red pepper flakes on top.

Or you can be like me. I didn’t have any patience when these were done so I drizzled soy sauce and dug right in!

Garlic Ginger Chicken Potstickers

Yield: 36 potstickers

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Homemade potstickers are easier to make than you think! Plus, they are cheaper and tastier than take-out or store-bought. Best of all, you can make these ahead of time and freeze so you can have these anytime, anywhere!

Ingredients:

  • 1 pound ground chicken breast
  • 3/4 cup diced shiitake mushrooms
  • 1/4 cup chopped fresh cilantro leaves
  • 3 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon seasoned rice wine vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 36 (4 1/2-inch) round wonton wrappers
  • 1/4 cup vegetable oil, divided

Directions:

  1. In a large bowl, combine chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes, if using.*
  2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
  3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
  4. Serve immediately.

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

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59 comments

How would you cook the potstickers after freezing them?

You can continue to cook them as directed in the recipe, adding additional time to make sure they are completely cooked through. I do not recommend thawing as this can lead to soggy potstickers.

Pls give the recipe how to make the wrappers
As we don’t get them here.
Tks

Kishin, unfortunately, I do not have a recipe for homemade wrappers at this time.

1 Egg 1/3 c. Water 2 c. all-purpose flour 1/2 tsp. Salt

1. In a medium bowl, beat the egg. Mix in the water.
2. In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
3. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
4. Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers

What dipping sauce would you use?

You can serve these with a simple soy sauce dipping sauce, mixed with rice wine vinegar and crushed red pepper flakes on top.

Can I use WINE or some other kind of vinegar to replace RICE WINE VINEGAR. This recipe sounds fantastic.

As always, please use your best judgment regarding substitutions and modifications. Hope that helps!

Hi. How do you make the potsticker dipping sauce?

You can serve these with a simple soy sauce dipping sauce, mixed with rice wine vinegar and crushed red pepper flakes on top.

Do you know of an online source for the round wrappers? I live i the boonies and have no Asian store nearby. These sound soooo delicious!

I actually don’t – sorry! I typically buy my wrappers from the grocery store.

These look amazing!!

What can I substitute for the mushrooms? Or can I just leave them out?

Hi Kathy – you can omit!

Can I substitute ground turkey for chicken?

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