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Recipe courtesy of Jane Edwards


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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 1 hr
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: about 20 potstickers
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2 1/2 cups unbleached all-purpose flour, plus more for dusting

1/2 cup cornstarch

1/2 teaspoon salt


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


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.