Warning: this food is ugly. But very tasty. Honestly, I haven't ever seen much Chinese food that is terribly visually appealing, so I suppose this fits right in. My oldest daughter is in a Chinese Immersion program at school, meaning that half of her school day is taught entirely in Chinese. She is loving it, and has picked up on stuff amazingly fast. Tomorrow is Chinese New Year, so we celebrated a day early and I gave potstickers a try for the first time. They came out quite well, though I will have to tinker with my gas stove and how fast it heats the oil up.
Use small round wrappers, found with the egg roll wrappers, usually in the produce section. Lay out 8-10 on a work surface. Meanwhile, in a large lidded skillet, heat up a thin layer of vegetable oil.
Chinese New Year Chicken Potstickers
1 raw chicken breast, diced into 1/2" chunks
6 large mushrooms, quartered
1 T. olive oil (or sesame oil)
1 t. freshly grated ginger root
3 cloves garlic, minced
2 T. low sodium soy sauce
1 T. rice wine vinegar
1 T. brown sugar
freshly ground salt and pepper to taste
In a medium skillet, saute the chicken and mushrooms over medium heat until the juices run clear from the chicken. Stir in the remaining ingredients down to the salt and pepper and saute for another 2-3 minutes until the flavors are well mixed. Scoop the mixture into a food processor and pulse a few times until everything is finely chopped.
Lay out 8-10 potsticker wrappers on a work surface. Meanwhile, pour a thin layer of oil in a large lidded skillet and let it heat up over medium low heat. Scoop a scant tablespoon of filling onto each wrapper, moisten half way around with your finger dipped in water, and pinch to close, squeezing out the excess air. Lay the potstickers down in an even layer in the hot oil and let them cook for 1-2 minutes on each side, until lightly golden.
Then, position the pan lid so that it's almost closed and pour 1/4 cup water in. Immediately close the lid the rest of the way and let the potstickers steam for 5-6 minutes, until all of the water has evaporated. Remove with tongs. You may allow them to drain some of the oil off on a paper towel, then serve immediately either plain or with your favorite dipping sauce. This will yield about 24.