Kamis, 04 April 2019
SESAME CHICKEN POTSTICKERS
Potstickers are unbelievably smooth to make. great of all, they’re freezer-friendly, best for the ones busy weeknights! on every occasion i have a risk, I make huge batches of potstickers. They’re one among my maximum favored matters to consume, so it’s constantly amazing handy to have a batch of home made potsticker right within the freezer. And it’s usually beneficial to have a supporting hand. Plus, it’s even greater amusing whilst you examine your quite potsticker folding abilities whilst your assisting associate destructs them.
still, quite or now not, those potstickers have quick grow to be a fave of mine. I’ve attempted shrimp and pork potstickers – both of which i like – however the chook has speedy become a fave. those chicken potstickers also are greater budget friendly, which grow to be terrific helpful while you double/triple the recipe for freezing.
INGREDIENTS:
- 1 pound ground chicken
- 3 ounces shiitake mushrooms, diced
- 2 cloves garlic, pressed
- 2 green onions, thinly sliced
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon rice vinegar
- 1/4 teaspoon white pepper
- 36 won ton wrappers
- 2 tablespoons vegetable oil
DIRECTIONS:
- In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper
- To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
- Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately.