Smokin' Potstickers!

I don't have potstickers too often; usually when out at a restaurant, they include pork or shrimp, neither of which I like. So when Jamie requested potstickers for dinner, I was a little hesitant because I thought it would be so much work and I was a little afraid of using won ton wrappers properly. Well...it was a lot of work, but it wasn't that difficult. And if you prep ahead of time, it'll go even smoother. This recipe included some new ingredients for me - ground chicken (white meat), Napa cabbage & wonton wrappers. We loved them! I'll definitely be making these again and experimenting with new ingredients.

I don't usually include multiple pics in my posts, but I wanted to show the filling!

All lined up & ready to cook!

Better Than Takeout Chicken Potstickers

Adapted from both Julie's Foodie & Food Network

***This made a ton...well maybe 50 or so....but since making the filling and pouches is a little time consuming, I prepared the filling in the wrappers, froze on a baking sheet and then stored them in freezer bags. Let thaw shortly before use, and cook as normal! You can also freeze the dipping sauces too. Or you could use the filling for lettuce wraps.

1 lb white meat ground chicken
1/3-1/2 cup thinly sliced green onion
1/3-1/2 cup grated carrot
1/3 cup finely diced water chestnuts
3-4 cups finely sliced or grated Napa cabbage
a dash of freshly ground pepper
2 tsp freshly grated ginger
3 cloves of minced garlic
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil, divided
about 50 wonton wrappers

Heat a skillet and cook chicken on medium heat till done.

Add the remaining ingredients except the wonton wrappers (add only 1 tbsp of vegetable oil), and cook for 6-8 minutes, or till cabbage has slightly wilted.

Remove from heat and allow to cool.

On a dry surface, lay out the wonton wrappers. Have a small bowl of water handy, and dip your finger in the water and wet the edges of the wontons, this will be the glue that holds it together. Put approximately 1 tbsp of filling in the center, and fold the opposite edges together and press down on the edges, forming a pouch. I laid all the filled potstickers out on a flat surface till ready to cook.

In a clean skillet, heat up 1 tbsp vegetable oil over med-high heat and add the potstickers. Add 1/3 cup of water and put the lid on. Depending on how many you have, you may have to do this in batches. Cook for about 3-5 minutes, or until the tops are steamed and water has evaporated and the bottoms are golden brown and stick slightly to the skillet. Remove from pan and serve with dipping sauce!

Island Teriyaki Dipping Sauce

3 tbsp Soy Vay Island Teriyaki sauce
1 clove minced garlic
1/4 tsp sugar
1/8 tsp ground ginger
2 tsp grated lime zest

Whisk all ingredients together, adjust seasonings.

Orange Sesame Dipping Sauce (from Julie's Foodie)

1 tsp sesame oil
2 tbsp lite soy sauce
2 tbsp chives I used green onions
1/2 tsp sugar
2 tbsp orange juice

Whisk all ingredients together, adjust seasoning to taste.