Chicken Potstickers

INGREDIENTS

1 lb. of chicken breast, finely chopped into small pieces

1 lb. cabbage, finely chopped

1 oz. ginger, minced

1 8 oz. can water chestnuts, drained and chopped (can use celery in place of water chestnuts if        preferred)

Marinade

3 T. soy sauce

1 tsp. white pepper

1 T. chicken bouillon powder

1 tsp. sugar

1 tsp. salt

3 T. cornstarch

2 T. water

1 T. sesame oil

2 -4 T. oil

Wrapping

1 pack potsticker wrappers

1 small bowl of water

DIRECTIONS

In a small bowl combine soy sauce, pepper, chicken bouillon powder, sugar, salt, corn starch and water. 

Chop chicken breasts into tiny pieces. It's easier to chop the chicken if partially frozen. Add chicken to the sauce and stir until full coated.

Chop cabbage and add to boiling water for 1 minute. This will help blanche and remove some of the gassy taste. Can also blanche celery if using. Add to cold water to stop the cooking process and then thoroughly drain from water and squeeze out any excess liquid. You don't want the filling to be too wet.

Mince ginger and cut up water chestnuts. Add these two ingredients to the cabbage and chicken mixture. Lastly add 1 T. sesame oil to all ingredients. Stir to combine. Check your mixture to make sure it's not too runny. You can either remove some of the excess liquid or add a little more cornstarch. 

To assemble: Place a wrapper into one hand with the un-floured side facing up. Add approximately 2 tsp. of filling to the center of the wrapper. Lightly brush water along the inside edge of the wrapper. Fold small pleats along the edges to close up the wrapper. Make sure it is fully sealed so the filling doesn't sneak out during the cooking process. Set aside on a plate until all have been assembled.

To cook: Add 2 T. oil to a pan and place potstickers on top of the oil. Allow enough space between potstickers so they aren't touching each other. Turn the stove on to medium-high heat and pour water around the potstickers about 1/2 way up the potstickers. Cover pan with a lid. Cook for about 4 minutes until the water begins to boil. Turn down the heat to low and continue to cook until the water is almost evaporated. Remove lid and cook for another minute so that the bottoms can get a little crispy. Shift the potstickers around a little. If they are sticking too much you can add another 2 T. of oil to prevent sticking until they are fully cooked. When they undersides are a golden brown they are ready to be removed from the pan. Serve with your favorite dipping sauce.