Chicken and Vegetable Potstickers

When I received bell peppers, red cabbage, and carrots in my CSA box, I searched for recipes that included all three. I found this recipe from Eating Richly and decided to give it a try. I love dumplings and these were no exception. The recipe makes a lot, but they freeze well. I enjoyed these dumplings for about 2 weeks after taking just a little time to fold them up. The original recipe uses beef, but I substituted with chicken.

If you want to fold these quickly, just fold the wrapper in half over the filling and seal. When cooking, lay the dumplings on their side in the skillet. To make the dumplings look better, pleat one side as you seal them. I used this video on YouTube to learn how to make the pleated dumpling. It shows the pleating at 2:12 minutes. Place dumplings with this fold with the pleats on top. Be careful not to overfill the dumplings or you won’t be able to seal them well.

Chicken and Vegetable Potstickers

Adapted from Eating Richly

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Chicken and Vegetable Potstickers

Course Appetizer

Cuisine N/A

Keyword asia, asian, bell pepper, cabbage, carrot, chicken, dumpling, potsticker, poultry, vegetable

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 55 minutes minutes

Servings 60 -90 Potstickers

Ingredients

• 1 carrot peeled
• 1 green bell pepper stem removed and seeded
• 1/8 red cabbage
• 2 tablespoons grated fresh ginger
• 6 cloves garlic
• 1/4 cup soy sauce
• 3 tablespoons unseasoned rice vinegar
• 2 teaspoons sesame oil
• 1 pound ground chicken
• 6 green onions
• 90 round dumpling wrappers
• 1/4 cup canola oil
• 1/2 cup water

Instructions

• In the bowl of a food processor, add carrot, bell pepper, and cabbage. Pulse until finely chopped. Add in the ginger, garlic, soy sauce, rice vinegar, and sesame oil. Pulse until just combined,. Pulse in the chicken.
• Scoop the filling into a medium bowl. Finely slice the green onions and stir into the filling.
• Fill a small bowl with water. Place a dumpling wrapper on work surface. Add a teaspoon of filling to the center of the wrapper. Tap your finger in the bowl of water and moisten the edges of the wrapper. Fold the wrapper in half, pleating if desired, and pressing to seal. Repeat until there is no remaining wrappers or filling. To freeze: place on parchment-lined baking sheet in single layer and place in freezer. Once frozen, transfer to large bag.
• To cook, heat a large skillet over medium heat. Drizzle with canola oil. Once heated, place potstickers in single layer. Fry until the bottoms become golden. Add 1/2 cup water and cover with lid. Cook until the water evaporates, 6-9 minutes. Remove lid and cook 1-2 minutes until bottoms are golden brown, but not dark. Remove potstickers and serve immediately.