I love Chinese food! Really, any Asian food. So when I ran across pre-made wonton wrappers at the grocery store I was ecstatic! I could make so many things! Wontons, egg rolls, potstickers, etc. (I found them with the pre-cut veggies. Strange, huh?) I decided to start with potstickers because my daughter could help me and there would be no dangerous frying going on. These Chinese chicken potstickers are super easy to make and oh so yummy!
Chinese Chicken Pot-Stickers
1 pkg. wonton wrappers
1 lb. ground chicken
4 large napa cabbage leaves, minced
6 stalks green onions, minced, white and light green parts only
6 shitake mushrooms, minced
3 Tbsp. soy sauce
1 Tbsp. oyster sauce
1 Tbsp. Chinese 5 spice powder
salt to taste
2 Tbsp garlic stir fry oil
½ C. chicken stock
Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix with my clean hands). Cover and refrigerate for 30 min. or until ready to use.
To fill the pot-stickers, hold a wonton wrapper in your palm. Place a small tablespoon of the mixture in the center of the wrapper. Wet the edge of the wrapper with water. Pull each corner up to the center and pinch together the edges.
Once you have filled the dumplings you can freeze them or eat them fresh. To freeze, place the dumplings in a single layer on a cookie sheet and freeze for about 30 minutes. Then place in a ziplock baggie, where they can be frozen for up to 3 months.
To cook the potstickers, place them in a frying pan with the stir fry oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup chicken stock and cover. Cook until the liquid has boiled away and then uncover and reduce heat to medium low. Let the potstickers cook for another 2 minutes then remove from heat and serve.