Wednesday, November 16, 2011

Chicken Pot Stickers (锅贴)

1 packet of potsticker skins - defrost at room temperature before use
1 lb ground chicken meat
10 medium-sized shrimp - peeled, deveined and chopped
1 cup chopped napa cabbage
3 stalks green onion - chopped
1/2 tsp grated ginger 
1 tsp sesame oil
1 tbsp rice wine
2 tbsp soy sauce
dash of white pepper
1/2 tsp sugar
pinch of salt
1 tsp cornstarch 

water for steaming
oil for pan frying 

Dipping sauce
chili oil
black vinegar and soy sauce with shredded ginger

  1. In a large bowl, combine all the ingredients and seasonings together.  Mix well.  Set aside for 1 hour or more to let it marinate.
  2. Place one spoonful of filling onto the centre of a potsticker skin.  Dab the edges with a little water and pleat to form a potsticker shape with a flat bottom.
  3. Repeat with the rest of the ingredients.
  4. Heat up 1 tbsp cooking oil in a large pan on medium heat.  Place the potstickers with the flat bottom facing down.  Fry till the bottom turns light brown, which takes a few minutes.
  5. Add 1/2 cup water to the pan, cover and turn the heat to medium high.  Steam the potstickers for a few minutes.
  6. When the water in the pan has almost evaporated, remove cover and let it fry for another 1-2 minutes.
  7. Transfer the potstickers to a serving plate and serve with dipping sauce.

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