Ingredients with Measurements:
- 1 pound ground chicken
- 1/2 cup finely chopped green onions
- 1/4 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 30-40 potsticker wrappers
- 1/4 cup vegetable oil
- 1/2 cup water
Special equipment needed:
- Large skillet with a lid
- Mixing bowl
- Small bowl
- Pastry brush
- Wooden spoon
- Plate
Step-by-step instructions:
1. In a mixing bowl, combine the ground chicken, green onions, teriyaki sauce, soy sauce, sesame oil, rice vinegar, cornstarch, garlic, ginger, and black pepper. Mix well.
2. Place a potsticker wrapper on a clean work surface. Spoon a tablespoon of the chicken mixture onto the center of the wrapper.
3. Dip a pastry brush into the small bowl of water and brush the edges of the wrapper.
4. Fold the wrapper in half and pinch the edges together to seal. Repeat with the remaining wrappers and chicken mixture.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the potstickers to the skillet and cook for 2-3 minutes, or until the bottoms are golden brown.
7. Add 1/2 cup of water to the skillet and immediately cover with a lid.
8. Cook for 5-7 minutes, or until the potstickers are cooked through and the water has evaporated.
9. Remove the lid and continue cooking for 1-2 minutes, or until the potstickers are crispy and golden brown.
10. Transfer the potstickers to a plate and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 22g
Protein: 14g
Substitutions for ingredients:
- Ground pork can be substituted for ground chicken
- Chopped cabbage can be substituted for green onions
- Hoisin sauce can be substituted for teriyaki sauce
Variations:
- Add chopped mushrooms or water chestnuts to the chicken mixture for added texture
- Serve with a dipping sauce made from soy sauce, rice vinegar, and chili flakes
Tips and tricks:
- Make sure to seal the potstickers tightly to prevent the filling from leaking out during cooking
- Use a non-stick skillet to prevent the potstickers from sticking to the pan
- If the potstickers are not crispy enough, cook them for an additional minute or two without the lid
Storage instructions:
Leftover potstickers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the potstickers in a skillet over medium heat with a tablespoon of oil. Cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Arrange the potstickers on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
If the potstickers are sticking to the pan, add more oil to the skillet before cooking.
Food safety advice:
Make sure to cook the potstickers until they are cooked through to prevent foodborne illness.
Food history:
Potstickers are a type of Chinese dumpling that originated in the northern regions of China.
Flavor profiles:
Savory, salty, slightly sweet
Serving suggestions:
Serve as an appetizer or as a main dish.
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Region: Japanese