Ginger Chicken Pot Stickers

When my husband asked me what we were having for dinner this past Sunday, “pot stickers” came out of my mouth before I really even thought about it. Apparently, my stomach knew what it wanted before my brain had time to register it.

Once I said it I was committed which really isn’t a bad thing. I’d actually had making homemade pot stickers on the back burner since I started my food blog, so we are going on three years. That’s a pretty long time to be meaning to make something.

My first excuse was that I didn’t have a pasta roller to get the dough thin enough. Well, I got one of those last October for my birthday so I was quickly running out of reasons why I shouldn’t make it. Aside from the cutting and stuffing, they really are easy to make, just a little time consuming.

We had grilled a local, pastured chicken a few days before so I had plenty of meat to make a filling. I went through the fridge and pulled out a few things from the vegetable drawer, threw it in the food processor and was a surprised at the delicious combination that resulted.

I mentioned that I had been meaning to make these since the start of my blog and that is because of this recipe for Soy-Butt Pot Stickers from one of the very first blogs I read regularly, Eating Out Loud.

There is where you will find the very simple dough recipe and some general instructions on making pot stickers. I found that running the dough through the roller just two times on a middle setting worked fine. Be sure to keep your surface well floured to prevent it from sticking. This recipe, both dough and filling, made about 60 pot stickers.

They cooked up beautifully with the exception of a few that got a little too brown on one side. The ginger came out strong in the filling, but it was balanced with the green onion, soy and cilantro. We made a meal of these, but they would also work great for a party appetizer.

Ginger Chicken Pot Stickers

2 cups cooked chicken, shredded
2 carrots, peeled and grated
¾ cup cabbage, grated
3 green onions, finely chopped
2 tbsp fresh cilantro, chopped
1 tbsp fresh ginger, finely grated
3 tbsp soy sauce

Salt and pepper to taste
60 homemade won-ton wrappers

Place all ingredients in a food processor, except the won-tons. You can grate the chicken, carrots and cabbage into the processor using the grater attachment. Then add the remaining ingredients and pulse 3 to 4 times or until the ingredients are still slightly chunky, but hold together when pressed into a ball.

Evenly divide the filling into the won-tons, fold in half and pinch and fold the ends to make a half moon.

Preheat about 1 tablespoon of oil in a skillet. Place the pot stickers on their sides in the skillet. Allow to cook on medium-high heat for about 4 minutes. Avoid moving them around. Once they are stuck to the skillet, pour about 1/8 of a cup of water into the skillet. Cover with a lid or foil and cook for about 1 minute. Remove the lid and let any remaining liquid evaporate. Remove the pot-stickers and serve warm.

You can freeze extra pot-stickers before cooking. They also hold up well if you cook them and store them in the fridge to reheat and finish off in a day or two.

Comments

  1. says

    You had me until you said you MADE the wonton wrappers! Wow! I’ll definitely be bookmarking this recipe but I’ll be purchasing my wrappers. I think I’ll use your old excuse that I don’t have a pasta roller (:

  2. says

    Heidi – Yeah, the chicken was a bit of a last minute thing because it needed to be used up. Turned out great, though.

    TasteHongKong – I think the ginger was the best part. :)

    Danielle – Well, that’s kind of what I’m all about. :) You should try making them, very good and really not that hard. The pasta roller does make it a lot easier though.

    Reg – They definitely were!

    kat – Yeah, they are great when you have the time to invest in them. Completely worth it when you do. :)

    Cassie – Well, I don’t know about perfect, but they did taste good. :)

    Michelle – Definitely try it sometime!

    5 Star – Thanks! They were really good.

    ahealthypassion – Yeah, I was lacking on the dip this time around. Just used soy, but I love a good plum sauce or chili oil.

    Deb – Thanks!

    Joanne – It took me so long to get around to making them, but glad I did. Even though we had so many, I still wish I had some more in the freezer.

  3. says

    I’ve had a thing for ginger for the last couple of weeks so I know these would go over nicely in my belly. you have a killer flavor combo going on here too, which is an added bonus. Bravo girl!

Leave a Reply