Lunchbreak: Chef Ying Stoller makes potstickers

Ying Stoller

Yield: 30

1/2 lb ground chicken
2 Tablespoons water
1 teaspoon sesame oil
1 Tablespoon vegetable oil
1 teaspoon salt
1 Tablespoon soy sauce
3 Tablespoons chopped green onions
1/4 teaspoon black pepper
1 package pot sticker wrappers
oil for pan fry

Prepare Fillings:
Mix meat with water, stirring in one direction. Add oils and stir again. Then add the rest of the ingredients and mix well.

Make the Dumplings:
Holding one wrapper at a time, scoop 1 heaping teaspoon of filling and place it in the center of the wrapper. Wet the wrapper edges with water and fold the edge over to make a half-moon shape. Then with your thumb and forefinger, press and twist the edge into pleats.

Pan Fry the Dumplings:
Heat 2 Tablespoons oil in a skillet over medium-high heat; swirl. Place dumplings in skillet side-by-side for about 1 minute or until bottoms are lightly browned. Add ¼ cup water. Cover and cook for 3-5 minutes or until water evaporates. Transfer dumplings to a serving plate, browned-sides up.

Filed in: Lunchbreak, News

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