Potstickers

Potstickers
Potstickers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Wrappers:

  • 2 1/2

    cups unbleached all-purpose flour, plus more for dusting

  • 1/2

    cup cornstarch

  • 1/2

    teaspoon salt

  • Filling:

  • 1

    pound skinless boneless chicken breast

  • 4

    tablespoons chopped green onions

  • 1/3

    cup chopped fresh cilantro

  • 1/3

    cup frozen corn kernels

  • 2 1/2

    tablespoons ginger puree

  • 1

    tablespoon chopped garlic

  • 1

    tablespoon soy sauce

  • 2

    tablespoons lime juice

  • Sauce:

  • 2

    cups soy sauce

  • 1

    cup water

  • 2/3

    cup sugar

  • 1

    cup white wine

  • 1/3

    cup rice wine vinegar

  • 1/3

    cup thinly sliced green onions

  • Canola oil, for frying

  • Mixed greens, for serving

  • Sesame seeds, black and white, for garnish

Directions

For the wrappers: In the bowl of an electric mixer with the paddle attachment, combine the flour, cornstarch, and salt. Pour in a small amount of water and turn the mixer onto the slowest setting. Continue to add water until a dough forms. The dough should be firm but pliable. Cover the dough with a damp cloth and rest on a cutting board for 30 minutes. Roll the dough out on a well-floured surface to about 1/8-inch thick. Cut into 4-inch circles. For the filling: Grind the chicken in a food processer. Transfer to a mixing bowl. Process the green onion and cilantro with a little bit of the chicken and add to the mixing bowl. Stir in the corn, ginger, garlic, soy sauce, and lime juice and mix well. For the sauce: Place the soy sauce, water, sugar, white wine, and vinegar in a saucepan and bring to a light boil. Lower the heat and simmer for 15 minutes. Cool, and then garnish with the green onions. To prepare: Place 1 level tablespoon potsticker filling in the center of a wrapper and fold in half to form a moon shape. Pinch the seam to seal the wrapper shut. Repeat with remaining filling and wrappers. Heat 1 tablespoon canola oil in a nonstick pan. Working in batches, add the potstickers and cook until the bottom is golden brown. Add 1/3 cup water, cover, and steam until the filling is cooked through, about 5 minutes. Plate the potstickers on top a bed of mixed greens and garnish with a sprinkle of black and white sesame seeds. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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