Potstickers are fun to make and no less fun to eat. The best part of them is that you can easily customize the filling by adding some other ingredients or omitting them. But the ingredient we want to focus on for chicken potstickers is the soy sauce.
The Asian cookers make a cult of soy sauce and they can barely imagine their favorite dishes being served or cooked without this dressing. It actually makes sense taking into account soy sauce health benefits. Soy sauce is known for a high concentration of amino acids. Its antioxidant effectiveness is 150 times larger than any of citrus fruit. Antioxidants protect the body from free radicals (free radicals cause aging, Parkinson’s disease and cancer) that attack the cells and help the body fight against harmful infections. The use of natural soy sauce improves blood circulation by 50%, slows the development of heart diseases and have a beneficial effect on the entire body. It looks like soy sauce can help you satisfy your potstickers cravings and improve your body conditions at the same time.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
1 pound chicken mince
½ green cabbage, shredded (optional)
1 tsp ginger root, chopped
2 garlic cloves, finely chopped
½ cup red bell pepper, finely chopped
1 tbsp sesame oil
2 tsp soy sauce
salt and white pepper to taste
36 wonton wrappers
- Prepare the filling by mixing all the ingredients together (except the wrappers) in a large bowl. Make sure you mix it well to get a homogeneous chicken and spices filling. It is just easy to make it. Now the most interesting part.
- Lay out the wrappers. Put a little bit of this filling (about 1 tsp) right in the middle of the wrapper. In order to make a nice seal of your potstickers that guarantee they won’t blow while boiling, wet the edges before sealing. Take a bowl of water, plunge your fingers in there and wet around the edge of a wrapper. Then fold it in half over the chicken filling and provide a nice seal with your fingers. For a more aesthetic look and additional protection, you can use a folk to lock the seal. Repeat the same with the rest of skins and chicken.
- Preheat the water in a sauce pan. Let it boil and put potstickers in there. Stir them neatly with a wooden spoon to prevent sticking together. Let them boil for 4 minutes then take them out from the water.
- Preheat a large skillet over medium heat. Add some olive or vegetable oil. Put potstickers in a single layer and fry for 2 minutes on each side until they are golden and crispy.