4 June, 2018


Posted in : Chicken, How To, Recipe on by : EyeOnFood Tags: , , , ,


  1. 1 lb ground chicken
  2. 1 1/2 Tbsp Garlic, minced
  3. 1 tbsp Ginger, minced
  4. 2 Tbsp Lemongrass, finely diced or paste
  5. 1/4 cup Red Pepper, finely diced
  6. 3 Green Onions, finely diced
  7. 1 Tbsp Soy Sauce
  8. 1 Tbsp Toasted Sesame Oil
  9. 2 tsp Sriracha (chili sauce)
  10. Salt, to taste
  11. 50 Gyoza Wrappers (potsticker wrappers)
  12. 1 Tbsp Oil
  13. 1/2 Cup Water
  1. – Start by finely mincing the ginger, garlic, green onion, red pepper and lemongrass stalks (extra fine if using fresh, I couldn’t find fresh so I used lemongrass paste).
  2. – To the chicken chicken add…the garlic, ginger, red pepper, green onion, lemongrass (fresh or paste), soy sauce, sesame oil, sriracha & salt to taste. Mix everything up well with the chicken.
  3. – Take a gyoza wrapper (they are the round pot sticker wrappers available at most stores). Scoop about 1/2 tbsp of the chicken filling in the center of the wrapper.
  4. – Wet the outer edge of the wrapper with water. Then fold the wrapper in half pinching only the center.
  5. – Make a couple folds on both sides of the center towards it. Before sealing the end, make sure there aren’t any air pockets inside and pinch the edges well.
  6. – Repeat the same with the rest of the wrappers.
  7. – At this point you can freeze the pot stickers in a plate covered with cling wrap, then once frozen transfer to a ziploc bag. – Or you can cook them right away.
  8. – To cook the pot stickers, you can steam them in a bamboo steamer for 15 to 20 minutes…
  9. – Or, you can heat a tablespoon of oil in a skillet with a lid. When the oil is hot, add the pot stickers leaving space between each one. (you may have to make them in batches).
  10. – Fry the pot stickers for a couple minutes until the bottom starts turning a little golden brown.
  11. – Then add 1/2 cup of water to the pan and put the lid on immediately. Let the pot stickers steam for 10-12 minutes. Once they are cooked, take the lid off and let it continue cooking till all the excess water evaporates and the bottoms crisp up again.
  12. – Serve hot with some soy-ginger dipping sauce…slurrrrp.

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