Tuesday, March 17, 2015

Chicken with Leek Potstickers

Everybody loves these Chinese treats – potstickers.   They are surprisingly easier to make and taste far better than store-bought.   Store-bought potstickers are not that bad but the homemade ones can be tastier which we can choose what goes in there.   I love making these potstickers if I have times.  I can make a large batch ahead and freeze them for later for a quick dinner and for a great party starter.  They take only minutes to cook and can be served with either homemade soy dipping sauce or store-bought Thai sweet chili sauce, or both!  

Potsickers can be made with pork, chicken, shrimp, crab meat, or fish that can be combined with leek, chives, sweet corn, mushroom, or napa cabbage, or anything you prefer or crave for.  Really! Try to mix different thing and you will be surprise how creative you are.  

For the dipping sauce, the soy dipping is very easy to make which you can whip it up days ahead and it can be very tasty.   But my hubby prefers Thai sweet chili sauce with potstickers.  I think it because the potsicker itself is already tasty with its filling, and Thai sweet chili sauce is kind of balancing out the flavors.  But whatever kind of dipping sauce you prefer, I’m sure these homemade potstickers will be your next favorite thing that you can’t live without.  Let’s get start!

Dipping sauce #1  Store-bought Thai sweet chili sauce 

Thai Sweet Chili Sauce

Chili Ginger Soy Sauce

#2 Chili Ginger Soy Sauce:
3 tbsp. light soy sauce
1 tbsp. rice vinegar
1 tbsp. Chinese style chili oil
1 tbsp. finely grated fresh ginger
1 tbsp. finely chopped green scallion 

: whisk the entire ingredients to combine and set aside 

What you need:  make approx. 24-30 potstickers
1 cup ground chicken
2 cup leek, finely chopped
1 tsp. sesame oil
2 tbsp. soy sauce
1 tbsp rice vinegar
1 tsp. sugar
1 tbsp. cornstarch
30-40 pieces potsticker wrappers
3 tbsp. canola oil

1. Combine ground chicken, chopped leek, sesame oil, soy sauce, sugar, rice vinegar, and cornstarch in a large medium bowl and mix well. 

2.  Place the wrappers on a clean work surface and spoon 1 tablespoon of the filling mixture into the center of the wrappers (you can do this one by one or in a batch whatever it’s easy for you).

Using a small brush or your finger gently rub the edges of the wrappers with water, fold them over to create a half-moon shape, then pinch the edges to seal.  

Try to get as much the air out of the pocket as you can and start pleating.  The pleating does not need to be perfect, mine are not!  

If you want to freeze them for later, place them on a place in a single layer with half inch apart to prevent them sticking together. After they all freeze up, you can put them in the Ziploc bag for later use.

3. Heat the oil in a large pan over medium high heat, then add potstickers in a single layer and cook for 2 minutes or until they turn golden brown.  Can be cooked in small batches. Then add 3-4 tablespoons of water into the pan and cover with a lid immediately.  

In this step, the water will create a steam effect with a lid closed so the filling inside is cooked thoroughly.  Let it cook for 1 or 2 minutes or until the water is almost dissipated.   Serve immediately for the best flavor. 
*If the potstickers are frozen, unthawed is not necessarily.    

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