Ok so it has been quite a while, and taking pictures using my cellphone camera has been horrendous.

I decided to come back with a bang!…well, not really but how about I tell you that pot stickers may sound like they will take forever and use super complicated ingredients (I thought so) but they are actually pretty easy and boy do they taste delish!

 

After strolling past the ‘wonton wrappers’ at the grocery store so many times, I really wanted to try them out…they are a pretty versatile cooking ingredient….ravioli next, maybe.

I quickly searched up a pot sticker recipe and realized that for the most part, you can really use anything and incorporate any flavors.

I decided to use ground chicken, we have been taking a little break from pork, and chicken cooks just as fast (it was also on sale, which aided in my decision)

I also picked up some dumpling sauce, it seemed pretty easy to make but I just took a little shortcut.

 

I began by cutting up the veggies I was using, you can also grate them but I preferred little tiny chunks. The I mixed up my ingredients, wrapped them in the wrappers and fried them in oil until nice and golden. I also added some chicken stock to steam them so they are thoroughly cooked!

Served with a delicious sweet and spicy soy base sauce…they are incredible!

what you need:

  • 1 lb ground chicken
  • 1 carrot, chopped into tiny pieces
  • 2 tbsp chopped ginger
  • 1 tbsp minced garlic
  • 1 whole green onion, chopped
  • 1 tbsp Worcestershire sauce
  • salt and pepper to taste
  • wonton wrappers
  • oil for frying
  • chicken broth (about 1 1/2 cups)

Begin by combining first seven ingredients in a bowl. Spoon a little less than a tbsp of filling into each wonton wrapper. Fold wonton in half (brush with water to ensure edges stick). When the wrappers resemble triangles, bring the outer edges together  and brush with water to keep them together.

In a large skillet, add enough oil to lightly cover the bottom, place in pot stickers and fry until bottom are golden brown, turn over and cook for additional 2-3 minutes. Add in about 1/3 chicken stock and cover. Continue cooking about  3-5 minutes until liquid reduces. Remove pot stickers and place in a warm oven until ready to serve.

Serve with sweet and spicy soy dumpling sauce. Enjoy


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