Chicken Pot Stickers
Serves 4 person
Pot stickers:
Ingredient | Quantity |
Dried shiitake mushrooms (soak in hot water for 30 minutes) | 3-4 pieces |
Chinese cabbage (finely chopped) | 150g |
Salt | ½ tsp |
Ground beef (or chicken) | 120g |
Chives (finely chopped) | 50g |
Light soy sauce | 1 tbsp |
Sesame oil | 1 tbsp |
Alce Nero Apple Cider Vinegar | 4 tbsp |
Peeled fresh ginger (minced) | 1½ tsp |
Garlic (minced) | 1 clove |
Cornstarch | 1½ tbsp |
Ground white pepper | ⅛ tsp |
Wonton wrappers (thin round) | 40 pieces |
Canola oil | 4 tbsp |
Chicken stock | 200ml |
Dipping sauce:
Ingredient | Quantity |
Soy sauce | 60ml |
Fresh ginger, chopped | 1 tbsp |
Sugar | 2 tsp |
Sesame oil | 2 tsp |
Salt | ½ tsp |
Preparation
- Dry the soaked mushrooms with a paper towel and mince.
- In a large bowl, toss together the cabbage and salt and let stand for 30 minutnes to draw out the water from cabbage. Using your rhands and a kitchen towel, wring out as much of the water from the cabbage as possible.
- Put the cabbage in a clean bowl and add the mushrooms, beef/chicken, chives, soy sauce, sesame oil, apple cider vinegar, ginger, garlic, cornstarch and white pepper.
- Using a rubber spatula, mix vigorously to combine the ingredients well.
- Place a wonton wrapper on a work surface and brush the edges with water. Place 1 tsp filling in the center of the wrapper, fold the wrapper in half to enclose the filling and pleat the outer edge.
- In a large nonstick pan over medium-high heat, warm 1 tbsp of the canola oil.
- Add 10 to 12 pot stickers, flat bottom down and in a single layer. Sear until golden brown on the bottom, 3 to 4 minutes. Pour ¼ cup of the stock into the pan, cover and let steam until all the stock evaporates, the pot stickers are tender but stil lfirm, and the filling is cooked through, 4 to 5 minutes.
- When all pot stickers are done, mix together the dipping sauce ingredients, and serve!