Eat: Chicken Pot-Stickers

Lacey has started to really love helping out in the kitchen. She drags her little stool into the kitchen and asks, “Can I help?”

It doesn’t matter if I’m just pouring cereal or making some toast, she always wants to ‘help’. I saw these Chicken Pot-Stickers in The Weekend Australian a few weekends ago and thought they’d be great for little hands to help create.

Coincidentally the day I planned to make them our cleaner {we don’t have a cleaner, but the building does – I wish!} knocked on the door to drop off some spring rolls that his wife had made earlier in the morning. So we were set for a little Asian feast!

Here’s what you’ll need to make these little delicious morsels:

500g cooked chicken
1 clove garlic, crushed
3 spring onions, chopped
1 tablespoon light soy sauce
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh coriander leaves
Around 25 gow gee wrappers {wonton wrappers will work too}
Vegetable oil for frying
1-2 cups chicken stock, for steaming

Put chicken, garlic, spring onions, soy sauce and herbs {and some chilli if you want to make them for adults} into a food processor and pulse until chopped roughly. I used my Braun thingy. Place two teaspoons of mixture into the middle of the gow gee wrapper, wet edges and fold in half. Pinch edges to seal.

Make sure that they have a slightly flat bottom so they’ll sit properly in the frying pan. Place on a tray lined with baking paper and chill until you need them. {I didn’t chill mine, just made them straight away}.

Add a little oil to the frying pan {and really you only need to cover the base, so don’t put too much} and fry gently for 1-2 minutes each. You only want the base to to go golden, not the rest of the Pot-Sticker.

Add enough stock to cover the surface of the pan. Pop a lid over the top and steam for about 5 minutes, until the stock has evaporated.

Serve with a dipping sauce. We had ours with a light soy sauce and a Vietnamese home-made sauce I picked up at the markets.

I know they sound like they’re a lot of work, but I found them to be quite simple. They’re light to eat and satisfying on a hot afternoon for a yummy dinner. You can also experiment with what you put inside. The world is your Pot-Sticker!

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Ingredients

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11 thoughts on “Eat: Chicken Pot-Stickers”

  1. delicious!
    My husband and I used to make these years ago when we were first married but I had forgotten all about them. They make a perfect leftover lunch for the next days as well.

  2. I have been wanting to make these for ages, but not got around to it yet, now I have no excuse. We are moving to Asia in a few months, and I want to introduce our kids to more Asian food (with out having take away all the time) Yum, thanks for sharing 🙂

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