Sesame Chicken Potstickers
Recipe GLPRfdbc0a629e72c3
Crispy pan-fried dumplings filled with seasoned ground chicken, shiitake mushrooms, ginger, and garlic, finished with a touch of sesame oil. These potstickers develop a golden, crunchy exterior while maintaining a flavorful, tender filling. Perfect as an appetizer or snack, served with soy sauce for dipping.
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Ingredients
1 pound ground chicken
3 ounces shiitake mushrooms, diced
2 cloves garlic, pressed
1 tablespoon freshly grated ginger
2 green onions, thinly sliced
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
1/4 teaspoon white pepper
36 2-inch won ton wrappers
Water, for sealing
2 tablespoons vegetable oil
Soy sauce, for serving
Directions
In a large mixing bowl, combine the ground chicken, diced shiitake mushrooms, pressed garlic, grated ginger, sliced green onions, reduced sodium soy sauce, sesame oil, rice vinegar, and white pepper. Mix the ingredients together until well combined, taking care not to overwork the chicken.
Arrange the won ton wrappers on a clean work surface. Place approximately 1 tablespoon of the chicken filling in the center of each wrapper.
Dip your finger in water and lightly moisten the edges of each wrapper. Fold the wrapper in half over the filling to form a half-moon shape, then press the sealed edges firmly to ensure the dumpling is completely sealed.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Carefully place the potstickers into the skillet in a single layer, flat side down. Cook for 2 to 3 minutes until the bottoms are golden brown and crispy.
Using a spatula, carefully flip each potsticker and cook the second side for another 2 to 3 minutes until evenly browned and crispy. The chicken filling should reach an internal temperature of 165°F.
Transfer the cooked potstickers to a serving plate and serve immediately with additional soy sauce for dipping.
