Chicken and Cabbage Potstickers Spicy Soy and Sesame Dipping Sauce 40-50 potstickers 2 tablespoons coconut oil 4 cups finely chopped green cabbage 1/2 cup water 1 tablespoon soy sauce 1 pound ground chicken 2/3 cup minced green onions 2 tablespoons minced fresh ginger 1 teaspoon sesame oil 2 egg whites 2 garlic cloves, minced Salt and pepper, to taste 40-50 won ton wrappers (approximately) 4 teaspoons cornstarch Coconut oil, for pan frying

Chicken and Cabbage Potstickers

Potstickers have been on my things-to-make-someday list for way too long. I’m obsessed with them, and I always go through the bags of frozen potstickers from Trader Joe’s in, like, 2 days. And because it is a huge project to get around in, let alone check out at the Trader Joe’s closest to me, I thought it would be best to make a huge batch of my own. (The Union Square Trader Joe’s literally has bouncers at the door to control crowds sometimes. Not even joking.)

Chicken and Cabbage Potstickers

Another benefit of making my own is that I can control what goes into them. These are filled with a simple mixture of ground chicken and cabbage flavored with scallions, ginger, garlic, soy sauce, and sesame oil.

Chicken and Cabbage Potstickers

While they do take a little time to form, they’re actually kind of fun when you get the hang of it. I formed them into these cute square pouches, but you could certainly just fold them over once to make the process a little quicker.

Chicken and Cabbage Potstickers

I made a big batch and froze half for later, so it was completely worth it. I’ve already gone through over half of my frozen batch (oops). But at least I can attest that the frozen ones do cook up perfectly.

Cooking the potstickers is incredibly fast and I was able to use the same method for both the fresh and frozen ones. I first browned then in a little bit of coconut oil, and then added water to steam them until cooked through.

Chicken and Cabbage Potstickers

The result was a beautiful golden brown crust on the bottom and a plump, moist interior. I’d like to live in a world where I always have these available in the freezer. I think I need to make it happen.

Chicken and Cabbage Potstickers Spicy Soy and Sesame Dipping Sauce

Yield: about 40-50 potstickers

Chicken and Cabbage Potstickers Spicy Soy and Sesame Dipping Sauce

Adapted from Cooking Light

Ingredients

    For the Potstickers:
  • 2 tablespoons coconut oil
  • 4 cups finely chopped green cabbage
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 pound ground chicken
  • 2/3 cup minced green onions
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon sesame oil
  • 2 egg whites
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 40-50 won ton wrappers (approximately)
  • 4 teaspoons cornstarch
  • Coconut oil, for pan frying
  • For the Dipping Sauce:
  • 1/3 cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons sambal oelek (or to taste)

Instructions

  • Heat the 2 tablespoons of coconut oil in a large skillet or pot over medium-high heat. Add the cabbage and cook for a few minutes, or until starting to wilt. Add the water and the soy sauce and cook until the liquid has evaporated and the cabbage is soft, about 5 minutes. Transfer to a bowl and let cool completely.
  • When the cabbage is cool, add the chicken, green onions, ginger, sesame oil, egg whites, and garlic. Season with a large pinch of salt and pepper. Test for seasoning by cooking a small amount of the filling until cooked through. Taste, and add additional seasoning if necessary.
  • Prepare a small bowl of water and a sheet pan lightly dusted with the corn starch. Start forming the potstickers by spooning a little more than a tablespoon of the chicken mixture into the center of a wrapper. Moisten the edges of the wrapper with water. Bring two opposite corners to the center, pinching the points to seal. Bring the remaining two corners to the center to seal, being careful to make sure there aren't any air pockets in with the filling. Place the potsticker on the corn starch lined baking sheet. Repeat with the rest of the filling and won ton wrappers.
  • To cook the potstickers, heat a small amount of oil in a large nonstick skillet over medium heat. Working in batches as to not overcrowd the pan, place the potstickers flat side down in the skillet. Cook for about 3 minutes, or until the bottoms are lightly browned. Add about a half cup of water to the skillet. Cover immediately and cook for about 3-5 minutes, or until the liquid is absorbed and the chicken is cooked through. Depending on how much water you add, you might need to take off the lid and let the water cook off briefly when the potstickers are cooked.
  • While the potstickers are cooking, mix together all of the dipping sauce ingredients. Serve the potstickers right away with the dipping sauce.

Notes

These can be frozen raw. To reheat, just steam for a little longer to ensure the chicken gets cooked through.

http://www.culinarycolleen.com/chicken-cabbage-potstickers/
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  • http://www.confessionsofachocoholic.com/ Bianca Garcia

    These look awesome! I never make my own, either, but can definitely down several in one sitting hehe

  • http://www.coastingkatie.com/ Katie

    Perfect timing as I realized last night that I just need to have a freezer full of a variety of delicious things I made-ahead for myself and then only have to heat up for dinner, since it turns out commuting sucks the will to cook right out of me… And as much as I love Trader Joe’s I’d rather not start eating prepackaged food!

  • http://megan-deliciousdishings.blogspot.com/ Megan

    Ooh I have made pork potstickers before. This chicken filling sounds great! I will have to try it!

  • http://mysavoryspoon.blogspot.com/ cheri

    Oh wow! another one of your great recipes, these look and sound good.

  • http://www.simplylifeblog.com/ Simply Life

    gah- potstickers are my favorite appetizer to order! I need to try making them -thanks for the inspiration!!



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