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  • Errrrin

    My guilty pleasure food. Chinese Potstickers 1 cup finely shredded bok choy or napa cabbage (optional) 1/4 tsp. salt 1 lb. lean ground chicken breast 2 green onions, finely chopped 1 Tbsp. soy sauce (or to taste) 1-2 cloves garlic, crushed 1 tsp. grated fresh ginger 1/2 tsp. sugar 1 tsp. sesame oil 1 pkg. wonton or gyoza wrappers, thawed if frozen canola oil chicken or veggie stock, or water If you’re using it, toss the cabbage with salt in a medium bowl and let stand for 5 minutes. Pick it up in your hand and squeeze out the excess liquid, draining it as well as you can. Add the pork, green onions, soy sauce, garlic, ginger, sugar and sesame oil and mix it all up with your hands. To fill wontons, place a small spoonful of filling in the middle of each wrapper; moisten the edges with water (just use your finger) and fold over, pressing the edge tightly to seal. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. Cover with a tea towel to prevent them from drying out. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen.) When you’re ready to cook the potstickers, heat a drizzle of canola oil in a largeish skillet set over medium-high heat. Place half the dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. Don’t crowd the pan too much. Pour about 1/4 cup stock or water into the pan. Cover, reduce heat to medium and cook for about 5 minutes – this will allow them to steam, cooking them through. Makes 2 – 3 dozen potstickers.

  • Nicole Burns

    Homemade Potstickers olympics dinner

  • Cristy McMaster

    asian food Display | pork pot stickers

  • John Marr

    Take a Break from Take-Out: Homemade Potstickers. Use GF Wonton Wrappers

  • Brittany Whittington

    Homemade Potstickers. Toss one cup finely shredded Bok Choy with one-fourth teaspoon salt in a medium bowl and let stand for five minutes. Pick it up in your hand and squeeze out the excess liquid. Add two finely chopped green onions, a tablespoon soy sauce, two crushed garlic cloves, a teaspoon grated fresh ginger, half teaspoon sugar and a teaspoon sesame oil and mix it all up with your hands. To fill wontons, place a small spoonful of filling in the middle of each wrapper; moisten the . . .

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