Chicken Pot Stickers
"This recipe appeared in SHAPE magazine's August 2000 issue. I've been making it ever since. My husband loves to eat them and always requests them on his birthday. I love that they freeze well."
photo by Bergy
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
8 wontons
- Serves:
- 4
ingredients
- 1 lb ground chicken
- 1⁄3 cup green onion, chopped
- 2 tablespoons soy sauce
- salt and pepper
- 8 egg roll wraps (6X6 in.)
- 1 tablespoon dark sesame oil
- 1⁄2 cup chicken broth
directions
- To create the filling, mix the ground chicken, green onions, soy sauce, salt, and ground pepper in a large bowl.
- Place an eighth of the mixture in the center of a wrapper.
- Use a water to dampen the corners and edges of the wrapper.
- Pull the corners up around the filling and press them together, creating a neat little package.
- Repeat 7 more times until you have created 8 wontons.
- (If you're cooking in bulk and want to freeze the wontons, stop here.) In a non-stick skillet, heat sesame oil over medium heat.
- Place the wontons in the skillet, seam side up, and cook for approximately 2 minutes.
- When the bottoms of the wontons begin to brown, add chicken broth.
- Place a lid on the skillet and cook until chicken is done, approximately 5 minutes.
- Serve with soy sauce.
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Reviews
-
for more flavor, in place of chicken i used 3 lean sweet turkey sausages removed from their casings (the kind you buy to eat in a bun). i also added a few cloves of diced garlic, 1/3 c. shredded cabbage, 1/4 c. shredded carrots, and about 1 tsp. of fresh ginger. like other raters, i also used won ton wrappers. these were AWESOME! thanks for posting J Wa :) -
I used Spring Roll wrap, followed the recipe except after adding the broth and cooking them later in the day I reheated them in a 375 oven for 20 minutes and crisped the outside -- Delicious thanks for posteing J Wa -
These were really good! We added more vegetables: 1 stalk diced celery, 1 shredded carrot, 1/4 cup diced red pepper, and some minced ginger and garlic. I think using the sesame oil adds a lot of flavor. -
This is one of my family's favorite recipes. My husband, 4 year old and I each give this 5 stars. We use small square wonton sized wraps. -
My picky 11 year old gives this recipe 5 stars. I was looking for a simple recipe for pot stickers and this one was perfect. You could easily adapt it to your own tastes by adding chopped cabbage, ginger or anything else you like into the mixture, but it was great just as written.
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Tweaks
-
These are SO good ~ although I made many variations to the recipe. I started with slow cooked chicken breast and put that, the onions, and soy sauce into a food processer. I also used wonton wrappers instead of eggroll wrappers (so they made about 50 bite-size potstickers). I did not add additional salt (soy sauce had enough) and only put a drop of sesame oil with regular vegetable oil to fry them, and did not do steps 8 or 9. They were delicious, and were just devoured by my crew! I only got one because they were eaten up so fast.
RECIPE SUBMITTED BY
J W.
Indianapolis, IN
It's just me and my dog. I recently relocated to Richmond, Virginia from the midwest.
