Ground chicken, bok choy, and Asian aromatics nestle in pleated wonton wrappers. Make the filling and sauce a day ahead, but assemble the pot stickers just before cooking. They're just as good at room temperature as they are when warm. Sprinkle the baking sheet with cornstarch to keep the bottoms of the pot stickers crisp.
1/2 cup dry sherry
1/2 cup water
1/2 ounce dried shiitake mushrooms
3/4 cup finely chopped bok choy (about 1/2 pound)
1/3 cup chopped green onions
1/4 cup finely chopped water chestnuts
1 tablespoon low-sodium soy sauce
1 teaspoon salt
2 teaspoons minced peeled fresh ginger
2 teaspoons grated lemon rind
1 teaspoon dark sesame oil
Dash of hot sauce
1/2 pound ground chicken or turkey
24 wonton wrappers
2 tablespoons cornstarch
1/4 cup vegetable oil, divided
1 cup water, divided
5 tablespoons mirin (sweet rice wine)
1/4 cup low-sodium soy sauce
1/4 cup seasoned rice vinegar
3 tablespoons chopped green onions
1 teaspoon chile paste with garlic
How to Make It
To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.
To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.
Wow, I must really be guilty of some operator error because these came out terribly for me. I did steam them instead of pan fry, based on another review. The texture of the filling was close to disgusting, the cabbage overwhelming in flavor, and just not anything that I would want to eat again. The sauce was fairly good, although I did adjust the proportions per the previous reviews. The filling I made as per instructions, I even ground the chicken myself. We will not be trying these again.
made the dipping sauce for store-bought pot stickers. Equal parts of rice vinegar and soy sauce was too vinegar-y. I didn't have mirin, so maybe that would've made a difference. I'll definitely use the recipe again, adding the mirin next time and less vinegar.
I really like the flavors in this recipe. The only thing I changed was adding garlic to the filling. I also cook them differently because the 1st time I tried this recipe I cooked them according to the recipe and they all stuck to the pan and fell apart. It was frustrating. This time I fried them first then placed them in a steamer basket until they were cooked through. They were perfect. I used chicken breast and ground it in the food processor with the rest of the ingredients for the filling. It is very time consuming though, i would give yourself a few hours.
This recipe was great. The filling was WONDERFUL and I loved that it had so much more in there than meat. I will probably add a little more ginger or even chili paste next time though; it tasted like something was lacking. The lemon was really mild but definitely there, and I liked that flavor. Served it with a bell pepper and cucumber salad. I will definitely be making this again.
Absolutely love these pot stickers!! The sauce is also very good. I did change the sauce by reducing the mirin to 4 tablespoons instead of the 5 listed in the recipe. These are great for an appetizer or I serve them with steamed rice for my husband and I as a dinner. I've made them several times. They are a bit time consuming, but definitely worth the effort.
I couldn't have expected anything better. These were perfect. I substituted bamboo because I hate the texture of water chesnuts. It did take quite a long time to prepare. I would recommend doing them the night before and even freezing half. It make about 30. I made this with the miso chicken and brown rice but I wasn't much of a fan of that.
I made this with turkey with my 5 & 7 year old and it was easy and very tasty. I used the food processor to get the chopped pieces very small. It was similar to what my picky 7 year old had tasted at restaurants and was a big hit. I also started cooking as soon as I had enough pot stickers to fill the pot. It also made over 30 stickers.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!