Description
Easy homemade chicken pot stickers that are deliciously crispy on the bottom and juicy on the inside.
Ingredients
- 4 cloves Garlic
- ½ Tablespoons Ginger, Minced
- 2 stalks Lemongrass
- ¼ Red Pepper
- 2 Green Onions
- 1 whole Chicken Breast
- 1 teaspoon Sesame Oil
- 2 teaspoons Soy Sauce
- 2 teaspoons Sriracha Hot Sauce
- 1 teaspoon Salt
- 24 Gyoza Potsticker Wrappers
- 1 Tablespoon Oil
- ½ cups Water
Preparation
Start by finely mincing the garlic, ginger, lemongrass stalks (extra fine), red pepper and green onion and set them aside.
Then chop/mince the chicken breast—make sure you cut it into tiny pieces (or you can use ground chicken to save you time and the trouble). Scoop it up into a mixing bowl.
Into the chicken add the garlic, ginger, lemongrass, red pepper, green onion, sesame oil, soy sauce and sriracha. Mix all the ingredients up well with the chicken. Then season it with a scant spoon of salt. Mix well.
Take a Gyoza wrapper. Scoop about 1/2 tablespoon of the chicken filling in the center of the wrapper. Wet the outer edge of the wrapper with water. Then fold the wrapper in half pinching only the center. Make a couple folds on both sides of the center towards it. Before sealing the end, make sure there aren’t any air pockets inside and pinch the edges well. Repeat the same with the rest of the wrappers.
To cook the pot stickers, you can steam them in a bamboo steamer for 15 to 20 minutes.
Or, you can heat a tablespoon of oil in a skillet (use one with a lid) over medium heat. When the oil is hot, add the pot stickers leaving space between each one (you may have to cook them in batches). Fry the pot stickers for a couple minutes until the bottom starts turning a little golden brown. Then add 1/2 cup of water to the pan and put the lid on immediately. Let the pot stickers steam for 10-12 minutes. Once they are cooked, take the lid off and let it continue cooking till all the excess water evaporates.
Serve hot with some soy-ginger dipping sauce
