Potstickers
Kyle first made this recipe at a Asian Cooking for Tweens class he took at Sur la Table in 2005. Since then, they've been a favorite of his and the entire family.
Ingredients
- 1 pound ground chicken, turkey or pork
- 2 small cloves of garlic, grated on a microplane or small grater
- 2 Tbl. grated fresh ginger, grated on a microplane or small grater (or 2 tsp. dried ground ginger)
- 2 green onions, sliced very thin
- 2 Tbl. soy sauce
- 2 Tbl. fresh basil leaves, sliced very thin
- 1 package gyoza or pot sticker wrappers (these are round wonton wrappers - you can usually get them in the Asian section of your supermarket)
- 2 Tbl. vegetable oil
Procedure
- In a large bowl, mix the ground chicken, garlic, ginger and green onion together.
- Add the soy sauce and basil; mix well.
- Working with one wonton wrapper at a time (cover the remaining wrappers to avoid them getting dry), spoon about 1 Tbl. of the chicken mixture into the center of the wrapper. Moisten the edges with water from a small bowl. Fold in half, pinching the edges together to seal.
- Place the dumpling on a baking sheet.
- Repeat until all wontons are filled or the sheet is filled.
- Heat 1 Tbl. vegetable oil in a large non-stick skillet over medium-high heat.
- Arrange as many dumplings as will fit in the pan without touching.
- Cover and cook three minutes or until lightly browned on the bottom.
- Add 1/4 cup water. Cover and simmer for 8-10 minutes.
- Remove from the pot and keep warm.
- Wipe the pan dry and repeat with the remaining pot stickers.
Sesame Mint Dipping Sauce
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 2 Tbl. brown sugar
- 1/4 cup fresh mint leaves, chopped
- 1 tsp. sesame oil
Combine ingredients in a small bowl. Whisk until sugar has dissolved. Serve at room temperature.
You can make these 1 day ahead of time; cover the uncooked wontons on the baking sheet tightly in plastic and keep in the refrigerator.