Tuesday, April 30, 2013

Potsticker Perfection

This weekend was international house of food at my house! Saturday I celebrated all things Chinese with homemade potstickers and Chinese noodle soup, while Sunday I celebrated Mexican by making homemade Beef and Shrimp Fajitas! So we traveled far this weekend, well our taste buds did anyway. And I am going to share all these lovely little recipes with you! I know, I'm nice right?! Well don't tell anybody. 

So here's the deal with these potstickers.....


2 Chicken Breasts, small dice
1 1/2 tsp. Season Salt
1 1/2 tsp. Ginger (powdered)
1 Garlic Cloves, minced
1/4 tsp. Ground Mustard
1 tsp. Garlic Powder
1 Tbsp. Worcestershire 
1 Tbsp. Soy Sauce
2 Tbsp. Canola Oil

3/4 Cup Carrots, shredded
3/4 Cup Cabbage, shredded
Wonton Wrappers

2 Tbsp. Oil for frying

In a large skillet heat canola oil over medium heat. Once the oil is hot add chicken and all the seasonings, and cook until the chicken starts to turn white. Then add the Worcestershire and soy sauce and continue to cook until the chicken is fully cooked. The chicken will be white in the middle or an internal temperature of 165 degrees. Then add in the shredded carrots and cabbage, saute for another minute and then remove from the heat. 

Fill a large pan with water, just like you are going to boil pasta, and bring to a boil. Fill a small bowl with water and set near your potsticker assembly station. Spoon about a tablespoon of the mixture in the middle of a wonton wrapper, dip your finger in the water and run your finger around all four outer edges of the wrapper. Then fold in half like a triangle and crimp closed. Repeat about 100 times....okay so not quite 100 but it will feel like it by the time you are done. I made 24 before I gave up and we all grubbed on the leftover mix. Once the potstickers are done, place about 6 in the boiling water and cook for about 2 minutes. Remove from the water and place aside. Continue until all the potstickers have been boiled. At this point you can eat them, but I like mine crunchy, so I pan fry them. In the skillet you saute'd the chicken, place 2 Tbsp. canola oil, place about 8 potstickers in the pan, if you can, and cook until the side is golden brown, then turn on another side and cook until it is golden brown. Repeat until all sides are golden brown. Remove from the pan and place on some paper towels. Repeat until all the potstickers are fried. 

They should look something like this.....

Don't they look yummy??? Well they are and now you get to do the fun part, EAT THEM!!! Enjoy! 


  1. I'm totally going to try these. I'm going to have to send you some Puerto Rican recipes your way to add to your international collection. I'm actually mixing it up tonight Italian Chicken and Puerto Rican tostones. Hmm!

    1. Mirely,

      I would love for you to send me some! Maybe I could have you guest post on the blog? Your dinner sounds great!

      Hope you enjoy the potstickers!