I’ve been on a binge of Asian food’s since this weekend. It’s partly cos I have some fresh ingredients leftover from when I made my Thai Basil Chicken Phyllo Rolls. So why not, right? I made pot stickers today…beautifully crispy on the bottom and deliciously juicy on the inside…Pot Stickers!
I hate when you order pot stickers at a restaurant you only get 6 or so. I could eat a dozen at least!! So, home-made is the best way to go. They are very simple to make if you buy the wrappers at the store. You can even make the wrappers at home it’s simply flour and water, but I really don’t have the patience for that. I also don’t know the fancy-smancy way of folding these so I just kinda wing it and go with the simplest way I know how with a pinch in the center and folds on either side….and it tastes all the same anyway.
I served my Pot Stickers with a simple Soy-Ginger Dipping Sauce that I abolutely love, but need to remind myself not to eat too much of it cos it’s quite salty. I’ve added that recipe here too…. Enjoy!
- 1 chicken breast/ 1/2 lb ground chicken
- 3-4 cloves garlic (1 1/2 tbsp)
- 1/2 inch ginger (1/2 tbsp)
- 2 stalks lemongrass
- 1/4 red pepper
- 1-2 green onions
- 1 tsp sesame oil
- 2 tsp soy sauce
- 2 tsp siracha (chili sauce)
- 1 scant tsp salt
- 24 Gyoza Wrappers (potsticker wrappers)
- 1 tbsp oil
- 1/2 tbsp water
- – Start by finely mincing the garlic, ginger, lemongrass stalks (extra fine), red pepper & green onion and set them aside.
- – Then mince the chicken breast into tiny pieces (or you can use ground chicken to save you time & the trouble). Scoop it up into a mixing bowl.
- – To the chicken add…the garlic, ginger,lemongrass,red pepper, green onion, sesame oil, soy sauce & siracha. Mix all the ingredients up well with the chicken. Then season it with a scant spoon of salt.Mix Well.
- – Take a gyoza wrapper (they are the round pot sticker wrappers available at most stores). Scoop about 1/2 tbsp of the chicken filling in the center of the wrapper.
- – Wet the outer edge of the wrapper with water. Then fold the wrapper in half pinching only the center.
- – Make a couple folds on both sides of the center towards it. Before sealing the end, make sure there aren’t any air pockets inside and pinch the edges well.
- – Repeat the same with the rest of the wrappers.
- – At this point you can freeze the pot stickers in a plate covered with cling wrap, but they do taste better when cooked right away. To cook the pot stickers, you can steam them in a bamboo steamer for 15 to 20 minutes…
- – Or, you can heat a tablespoon of oil in a skillet with a lid. When the oil is hot, add the pot stickers leaving space between each one. (you may have to make them in batches).
- – Fry the pot stickers for a couple minutes until the bottom starts turning a little golden brown.
- – Then add 1/2 cup of water to the pan and put the lid on immediately. Let the pot stickers steam for 10-12 minutes. Once they are cooked, take the lid off and let it continue cooking till all the excess water evaporates.
- – Serve hot with some soy-ginger dipping sauce…slurrrrp
- 3 slices of ginger, slivered
- 1 1/2 tbsp soy sauce
- 1 tsp sesame oil
- A few drops of lemon juice
- 1 tsp fish sauce
- 1 tsp sugar
- 1 green onion, finely sliced
- 1/2 tsp sesame seeds
- 1 tbsp water
- Finely cut 3 slices of ginger into thin slivers and put them in a little bowl.
- – To the ginger, add some soy sauce, sesame oil, fish sauce,lemon juice, sugar (sorry I forgot to take a picture of the sugar) and water. Mix well.
- – Serve with dumplings/pot stickers or spring rolls as a dipping sauce.
Ken Kohut says
If I have frozen lemongrass, how much do I use to substitute for one stalk of lemongrass? I looked around for fresh but I found a frozen cake of it in the Asia Market in town.
To be honest Ken I’ve never ever used frozen lemongrass, so I don’t know how concentrated the flavor is. I would say start with a teaspoon and go by the smell to see if you want it more lemongrassy?? I’m stumped with that one so don’t take my word for it.
Adam M says
I’ve got a Lemongrass paste that is supposed to be 1:1 ratio with fresh lemongrass (which store doesn’t have).
Would you guess 1tsp for that as well, or were you being cautious with the frozen variety?
Never really used lemongrass before, so I have no idea…
I would do one 1-2 tsp of the paste as I’ve experienced that as having a more subtle flavor compared to when you use it fresh. I happen to love the flavor of lemon grass though, if you’re unsure of whether you’d like it stick with just 1 teaspoon. 🙂 Hope that helps!
Adam M says
I can’t find how many gyoza this recipe will yield. Will it work for one full Gyoza wrapper pkg (approx 42)?
I don’t like to have extra wrappers…I prefer to make the entire package, so I’m just wondering if I should double the recipe.
I believe my recipe yields about 20-24ish wrappers (depending on how much stuffing you like in each), so I would double it to make a whole pack. Hope that helps!
Yes, wonderful! I will do that when I make these tomorrow. I currently make a traditional pork Gyoza once a week with ground pork, napa cabbage, green onion, garlic, sesame oil, ginger, and red pepper flakes. Have you ever tried your chicken gyoza recipe with napa included? It sort of binds all the ingredients together. I just love your photos and site. Thanks again! Laurie 🙂
No I haven’t tried Napa with the chicken, but that does sound good. I may have to do that next time! Thanks! 🙂
Wonderful tutorial. Mine turned out great!
Hi if I was making these for a dinner party and doing 2 sittings how would I keep my batch warm for the second round of guests to sit down please