Chicken Pot Stickers
When I lived on the Upper West Side of Manhattan there was a pot sticker food cart right outside the Trader Joes that I used to shop at. It always smelled so good but for a number of reasons I won’t eat from food carts in NYC. So, I decided to try my hand at preparing them at home. I only started making them when I moved across the country to LA. I’ve been making these Chicken Pot Stickers for a while now and they are always a huge hit. What could possibly be bad about about some chicken and dough that is fried and then steamed and then dipped into a sweet and salty sauce that is overflowing with umami? I serve this as an appetizer and it’s universally liked by children and adults. This recipe uses ingredients that can be found in most supermarkets. If you can’t find bean sprouts, you can substitute cabbage with the same delicious results. I like to prepare this ahead of time and freeze it. I make a huge batch but unfortunately it doesn’t last long. Watch this video for instructions on how to fill and fold the pot stickers. They look a lot better than mine!
The ingredients ( this is a double recipe)
Saute scallions
Mix all ingredients together
The mixture
Fill and fold wonton wrappers
Fry on both sides
Add water and cover pan
- 1 lb ground chicken breast
- 6 oz bean sprouts ( I use mung bean ) You can substitute for two cups of shredded cabbage
- 6 scallions chopped
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 40 round wonton wrappers
- Water and vegetable oil for frying the pot stickers. See instructions below
- Saute scallions in olive oil on medium to low flame for 3-5 minutes
- Pour boiling water over bean sprouts and squeeze dry with a towel
- Mix all the ingredients together ( expect for wonton wrappers)
- Following pictures above and this video, fill and fold the the wonton wrappers
- To fry the pot stickers add vegetable oil to a frying pan (that has a cover) just enough to cover the bottom of the pan. Turn heat to medium
- Let brown on each side and then add ¼ cup water to pan and cover and let steam for 3 minutes
- Serve with dipping sauce
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 tablespoons toasted sesame oil
- Chopped scallions (just the green part) optional
- Mix all the ingredients except for scallions
- Garnish with scallions
Yum!! These look so good. If using shredded cabbage instead of bean sprouts, do you recommend I sauté the cabbage before adding to the raw chicken mixture? Thanks!
Hi – It don’t think it’s necessary. If you pour boiling water over it and squeeze it out it should be soft enough. Alternatively you can just add to the pan with the scallions. Let me know how it comes out!