RCI-ND.007.0006.001
Azumaya Potstickers
Azumaya Potstickers from the Recidemia collection
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyintermediate
Ingredients
- ground lean pork (can use beef¾ lbchicken or tofu instead)
- 1 cup
- 8 unit
- 2 unit
- 1 teaspoon
- 1 tablespoon
- ¼ teaspoon
- (12 ounce) package wonton wrappers (round)1 unit
- 2 tablespoons
- 3 cups
Method
1
Combine ground pork, chopped cabbage, chopped water chestnuts, green onions, grated ginger, soy sauce, and salt in a large bowl, mixing gently until just incorporated.
2
Place a round wonton wrapper on a clean work surface and spoon about 1 teaspoon of filling into the center of each wrapper.
3
Wet the edges of the wonton wrapper with water using a finger, then fold the wrapper in half to create a half-moon shape, pressing the edges firmly to seal.
4
Bring the two pointed corners of the half-moon together and pinch to seal, creating a traditional potsticker shape; repeat with remaining wrappers and filling.
5
Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat until shimmering.
2 minutes
6
Working in batches, arrange potstickers flat-side down in the skillet without crowding, then cook until the bottoms are golden brown.
3 minutes
7
Pour 1 cup of chicken broth into the skillet around (not over) the potstickers and immediately cover with a tight-fitting lid to trap steam.
8
Cook covered over medium heat until the liquid is nearly absorbed and the wrappers are tender.
6 minutes
9
Drizzle the remaining sesame oil over the potstickers, then transfer to a serving platter; repeat with remaining potstickers and broth, using 1 cup of broth per batch.
10
Serve hot, optionally accompanied by additional soy sauce or chili oil for dipping.