Chicken and Cilantro Pot Stickers
by Pam on April 3, 2014
We had friends over for dinner recently and my girlfriend brought some frozen chicken and cilantro pot stickers. My daughter loved them so much she kept asking my friend to make more. I decided to try my hand at making my own version of these pot stickers and I am so glad I did. These babies took some time to make but they were worth every minute! We all absolutely loved them and ate all but four which my husband took to work today. I served these pot stickers with homemade Pot Sticker Dipping Sauce[1] and an Asian Noodle Salad[2]. This meal was big hit with the entire family and I know it will be a regular on our table from now on.
Make the pot sticker dipping sauce; set aside for flavors to mingle. Click here for the recipe.[3]
Boil the water and pour over the sliced cabbage to soften. Drain excess water from the cabbage and put into food processor. Add ground chicken, cilantro, green onions, garlic, sesame oil, soy sauce, rice vinegar, and fresh ginger. Pulse mixer until thoroughly combined.
Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each pot sticker wrap with a baster brush dipped in water.
Fold the pot sticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.
Heat 1 tablespoon of olive oil in a pan. Once hot, pot stickers and cook until the bottoms are golden brown. Add 1/3 cup of water and cover with a lid. Steam for 4 minutes. Repeat with the remainder of pot stickers. Remove from heat and serve with a dipping sauce.
Print[4]
Save[5]
Chicken and Cilantro Pot Stickers
Yield: 44 pot stickers
Prep Time: 30 minutes
Cook Time: 20 min.
Ingredients:
Pot Stickers:
3 cups of boiling water
1 1/2 cups napa cabbage, sliced finely
1 lb ground chicken breast
1/2 cup fresh cilantro, chopped
2 green onions, diced
2 clove of garlic, minced
1 tbsp sesame oil
2 tsp soy sauce
1 tsp rice vinegar
1/4 tsp fresh ginger, minced
Pot sticker wraps
2-3 tbsp olive oil (divided – 1 tbsp per batch in pan)
Directions:
Make the pot sticker dipping sauce; set aside for flavors to mingle. Click recipe link up above.
Boil the water and pour over the sliced cabbage to soften. Drain excess water from the cabbage and put into food processor. Add ground chicken, cilantro, green onions, garlic, sesame oil, soy sauce, rice vinegar, and fresh ginger. Pulse mixer until thoroughly combined.
Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each pot sticker wrap with a baster brush dipped in water.
Fold the pot sticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.
Heat 1 tablespoon of olive oil in a pan. Once hot, pot stickers and cook until the bottoms are golden brown. Add 1/3 cup of water and cover with a lid. Steam for 4 minutes. Repeat with the remainder of pot stickers. Remove from heat and serve with a dipping sauce.
Recipe and photos by For the Love of Cooking.net
References
- ^ Pot Sticker Dipping Sauce (www.gordon-ramsay-recipe.com)
- ^ Asian Noodle Salad (www.gordon-ramsay-recipe.com)
- ^ Click here for the recipe. (www.gordon-ramsay-recipe.com)
- ^ Print Recipe (www.gordon-ramsay-recipe.com)
- ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)