Recipe courtesy of Jane Edwards
Potstickers
- Level: Intermediate
- Yield: about 20 potstickers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 284
- Total Fat
- 16
- Saturated Fat
- 1
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 17
- Sodium
- 1458
- Total: 1 hr 40 min
- Prep: 1 hr
- Inactive: 30 min
- Cook: 10 min
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.