Recipe from the Kitchen of Chef Ann Nolan, Culinary Training Chef for World of Whirlpool. Adapted from a Hugh Carpenter recipe.
- 1 package wonton skins (or round Gyoza skins - you can use square shaped wontons)
- POT STICKER FILLING:
- 4 green onions (small, cut root off-use green and cut onions in four pieces)
- 1 tablespoon fresh ginger (finely grated, use a microplane for this)
- 1 pound ground chicken
- 1 tablespoon oyster sauce
- 1 tablespoon dry sherry
- 2 teaspoons garlic chili sauce (found in the Asian section of grocery store)
- 1/4 teaspoon chinese five-spice powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- POT STICKER SAUCE:
- 1/4 cup fresh basil (minced, used as garnish-chiffonade right before serving)
- 1/4 cup chopped fresh cilantro
- 2 cans unsweetened coconut milk
- 1/2 cup dry sherry
- 1 tablespoon vietnamese fish sauce
- 1 tablespoon curry powder
- 1 tablespoon sugar
- 2 teaspoons garlic chili sauce (add more if you want it spicier)
- Place the pot sticker filling ingredients in a food processor and blend until smooth like a paste. You won’t need to cut and chop because the food processor will do this.
- Place the paste mixture in a disposable pastry bag and cut off about 1/4 of an inch from the bottom of the bag. You can also use a zip-lock bag for a pastry bag by filling it and cutting a corner off of the bag.
- Lay 15 wontons out on a flat surface. Take the pastry bag and in the center of each wonton, squeeze the pastry bag so the mixture is about the size of a nickel in width and about an inch high. Be sure the same amount of mixture is in each wonton so they cook evenly. Moisten the edges of the wontons with water. Bring the edges of the wonton up around the filling and gently press the top of the wontons so a tiny amount of the filling pushes out of the top. The wonton should look like a little pure with the “purse strings” gently pulled. Fill all the wontons first, then press them together and set aside. Repeat the process with the remaining filling and wontons.
- Pot Sticker Sauce: Whisk to combine all ingredients and set aside.
- Place a 12 non-stick skillet over medium-high heat. Add vegetable oil to thinly cover the bottom of saute pan. Place dumplings in the pan and cook until bottoms are golden brown, about 4 minutes.
- Pour the sauce over the dumplings and immediately cover the pan. Steam dumplings for about 8 minutes, do not lift the lid. Shake the pan during the cooking so the pot stickers capsize and are glazed. The pot stickers will be firm to the touch when cooked.
- Tip the pan over a serving platter and let the pot stickers slide out onto platter. Serve immediately. Garnish with fresh chopped basil.
PER SERVING *
|Calories100Calories from Fat50|
|% DAILY VALUE*|
|Calories from Fat50|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.