I got out of work two hours early on Saturday, so Seth and I decided to try something new for dinner. Not only a new recipe, but a new technique as well :) Potstickers were definitely something we have never made before! We had actually only eaten them a few times before, but it was something different that we both liked, so we thought we'd try it.
Normally, potstickers are made with pork or shrimp. But each of those cost more than chicken ;) So, we substituted! This recipe would probably work for both of those though if you had some to use.
2 boneless, skinless chicken breasts
3 tbsp chopped green onion
1 tsp minced garlic
1/4 C sugar
1/4 C water
2 tbsp soy sauce
2 tbsp rice wine
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard
1-2 tsp chili garlic sauce
pkg wonton wrappers
1 egg, beaten
canola oil for pan
Put the chicken in a pot and top with water. Boil until cooked through. Drain the pot and let the chicken cool.
Once it is cool to the touch, shred the chicken and put it into the bowl of a food processor. Add the rest of the ingredients up until wonton wrappers. Pulse until the mixture resembles a chicken salad-esque paste (I know this sounds kind of gross, but it tastes good and it keeps all the mixture in the wrapper after you've taken the first bite).
Put a spoonful of mixture in the middle of a single wonton wrapper. Brush beaten egg around the edges of the wrapper. Fold the wrapper and pinch the edges together to form a pocket. Seth was a little better at this than me. I always put too much in, and my wrapper would split when I tried to close it. You don't want this! All the chicken will fall out when you boil it :) Repeat until you've used up all of the chicken mixture.
Place the potstickers gently into a large boiling pot of water. Let them cook for about one minute or until the purses float to the top.
Sear the outside of the wrapper in a hot canola-coated pan until brown.
I like them dipped in the following sauce:
2 tbsp soy sauce
2 tbsp brown sugar
1/2 tsp rice wine