Wednesday, March 24, 2010

Potstickers with Sweet and Sour Slaw



  • 1/2 pound ground chicken
  • 1/2-inch knob ginger, finely grated
  • 1 clove garlic
  • 2 to 3 scallions, thinly sliced, green tips reserved for garnish
  • 1 teaspoon Chinese 5-spice powder
  • Few dashes Sriracha or hot sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 16 round wonton wrappers
  • 1 tablespoon vegetable or peanut oil
  • 1/4 cup chicken stock or water, plus more as needed


In a mixing bowl combine the chicken, ginger, garlic,

scallion (save the green tips for garnish), 5-spice powder,

hot sauce, 1 tablespoon sesame oil and 1 tablespoon soy

sauce. Cover the stack of wonton wrappers with a damp

towel and get a small bowl of water. Working with a

couple of wrappers at a time, place about 1 tablespoon

of the meat mixture in the center of the wrapper and

wet the edges by dabbing your finger in the water and

running it around the edges. Fold the wrapper over to

wrap the meat up (it’ll look like a half moon). Press on

the edges lightly to seal them and, if you like, crimp the

edges for decoration. Continue filling and shaping the

dumplings until all of the meat mixture and wrappers are used up.

Place a large skillet with a lid over medium-high heat with 1

turn of the pan of oil, about 1 tablespoon. Add the dumplings,

flat side down, into the pan and sear until deep golden brown,

about 1 minute on each side. Add the stock to the pan and

quickly place the lid on. Steam the dumplings until the meat

is cooked through and most all of the liquid has been

absorbed, 3 to 4 minutes (if all of the liquid absorbs

but the potstickers aren’t done yet, add a few splashes

more liquid and continue cooking).

Sweet and Sour Slaw


    • 2 tablespoons canola or vegetable oil
    • 1 head Napa Cabbage, shredded
    • 4 scallions, sliced
    • 1 cup shredded carrots
    • 3 tablespoons sugar
    • 1 tablespoon rice wine vinegar
    • 1/4 cup soy sauce


In a large skillet over medium-high heat, add 2 tablespoons,

about 2 turns of the pan, canola oil. Sauté the Napa

cabbage, carrots and scallions until tender, about

5 minutes. While it is cooking, in a small saucepan,

mix together the sugar, rice wine vinegar, and soy sauce.

Heat through, then pour onto the cabbage mixture, toss around,

and turn off the heat. Serve the Sweet and Sour slaw under

the pot stickers.

I think this is one of my new favorite meals. Its soo good. Its pretty

simple too, once you get the hang of making the potstickers. FYI,

I found the potsticker wrappers by the mushrooms in the produce

section of the store.

Also, usually when a recipe calls for fresh ginger, I just use the

powdered stuff I already have. For some reason I decided to get

the fresh stuff this time. IT CHANGED MY LIFE! I don't usually

like ginger, but this stuff was so good. You just break off however

much you want. The piece I got was about 5 times more than

I really needed, and it only cost .3 cents. I'm never going back

to dry ginger again!

Also, I know this post has some major formatting issues, but

blogger wont let me fix them. Sometimes I really hate blogger.

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