Recipe courtesy of Jane Edwards
Episode: Quirky Classics
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Total:
1 hr 40 min
Prep:
1 hr
Inactive:
30 min
Cook:
10 min
Yield:
about 20 potstickers
Level:
Intermediate
Total:
1 hr 40 min
Prep:
1 hr
Inactive:
30 min
Cook:
10 min
Yield:
about 20 potstickers
Level:
Intermediate

Ingredients

Wrappers:
Filling:
Sauce:

Directions

Watch how to make this recipe.

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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