What you'll need:
16 oz. ground chicken
24 wonton wrappers (thawed)
1 clove garlic, minced (use your microplane)
2 - 3 Tbsp sriracha sauce(a.k.a. rooster sauce, depending on how spicy you want it)
kosher salt & ground black pepper
olive oil
water
corn starch
dipping sauces you like: I like light soy sauce with minced scallion and thai chili sauce
- In a medium bowl mix the ground chicken, garlic, sriracha with a pinch and pepper until well mixed. Prepare a baking sheet sprinkled with corn starch to keep the assembled potstickers on before you cook them.
- When working with wonton skins keep them covered with a damp paper towel so that they don't dry out.
- Taking one skin at a time place a scant teaspoon of the mix into the center of the wrapper. Using a finger dipped in water, moisten 2 edges of the wrappers and seal into a triangle. Then moisten a spot on each fold about 1/2 way up from the corners and fold the points towards the center to make a purse. Place completed potsticker on your baking sheet, cover with your damp towel and assemble the rest.
- In a medium non-stick covered sauce pan, heat 2 tsp olive oil over medium heat until hot and almost smoking. Place half of the potstickers in the pan and cook 3 minutes. Add 1/3 cup water to the pan and cover. Let the dumplings steam for 8-10 minutes or until liquid is evaporated. Shake pan slightly to un-stick the dumplings and transfer to serving plate to keep warm while you cook the second batch.
- Serve with your favorite dipping sauces. Serves 4.
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