Potstickers
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Cornstarch1 tsp
Salt1 cup
Cilantro (chopped fresh)1 cup
Corn Kernel (frozen)2.5 tbsps
Ginger Puree1 tbsp
Garlic (chopped)2 cups
Soy Sauce2 tbsps
Lime Juice1 cup
Water2 cup
Sugar1 cup
White Wine1 cup
Rice Wine VinegarDirections:
1
Watch how to make this recipe
2
For the wrappers: In the bowl of an electric mixer with the paddle attachment, combine the flour, cornstarch, and salt
3
Pour in a small amount of water and turn the mixer onto the slowest setting
4
Continue to add water until a dough forms
5
The dough should be firm but pliable
6
Cover the dough with a damp cloth and rest on a cutting board for 30 minutes
7
Roll the dough out on a well-floured surface to about 1/8-inch thick
8
Cut into 4-inch circles
9
For the filling: Grind the chicken in a food processer
10
Transfer to a mixing bowl
11
Process the green onion and cilantro with a little bit of the chicken and add to the mixing bowl
12
Stir in the corn, ginger, garlic, soy sauce, and lime juice and mix well
13
For the sauce: Place the soy sauce, water, sugar, white wine, and vinegar in a saucepan and bring to a light boil
14
Lower the heat and simmer for 15 minutes
15
Cool, and then garnish with the green onions
16
To prepare: Place 1 level tablespoon potsticker filling in the center of a wrapper and fold in half to form a moon shape
17
Pinch the seam to seal the wrapper shut
18
Repeat with remaining filling and wrappers
19
Heat 1 tablespoon canola oil in a nonstick pan
20
Working in batches, add the potstickers and cook until the bottom is golden brown
21
Add 1/3 cup water, cover, and steam until the filling is cooked through, about 5 minutes
22
Plate the potstickers on top a bed of mixed greens and garnish with a sprinkle of black and white sesame seeds