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–+ servings

Chicken Potstickers

Servings: 30 -36 potstickers
Author: Dini from Giramuk's Kitchen
This recipe will be enough for an entire batch of potstickers made from the dough above. You can easily halve it, for half the dough recipe as well.
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Ingredients

  • 30 oz 850g boneless chicken thigh, cubed (or chicken mince)
  • 3 tbsp Ketjap Manis A sweet soy sauce
  • 3 small stalks of green onion/spring onion
  • approximately 1.5 inch cube of cleaned ginger root
  • 1 1/4 tsp salt Ketjap Manis is not too salty - use less if you are using soy sauce
  • Water to seal and steam the potstickers
  • Oil for pan frying

Instructions

  • If you are using chicken mince, you can chop the green onion stalks and ginger finely and mix it into the chicken with Ketjap Manis and salt.
  • If you are using chicken thighs - place the pieces of chicken with the green onion, ginger, ketjap manis and salt and process them until the chicken is minced.
  • Place a little of the filling in the middle of the pot sticker wrapper (about 1 tbsp)
  • Moisten half the edge of the Potsticker wrapper with water and fold the wrapper over and pinch it in the middle to seal it.
  • Start pleating the edges towards the middle to completely seal the potsticker.
  • Place the potstickers on a parchment paper or cloth and keep it covered until you are ready to cook them.
  • Heat about 1-2 tbsp of oil in a frying pan over medium-high heat. Place the potstickers in the pan (I could fit about 8-10) in one layer once the oil is hot.
  • When the bottoms turn a golden brown (about 5 minutes), add 1/4 cup water, cover the pan immediately and turn the heat down to medium.
  • Let the potstickers steam for about 10 - 15 minutes until they look tender and the water has almost evaporated.
  • Serve immediately with dipping sauce.