Chicken and vegetable potstickers recipe

best thing ever

 2 packages of gyoza wrappers (about 40-45 wrappers per package)
1 1/4 lb ground chicken breast
1 cup grated carrots
2 cups shredded or finely diced cabbage
2 T teriyaki marinade
1 t sesame oil
3 T olive oil
1 T chili garlic sauce
2 crushed garlic cloves
1 T powdered ginger

In a large mixing bowl combine the chicken, vegetables, teriyaki marinade, sesame oil, chili garlic sauce, garlic, powdered ginger and 1 tablespoon of olive oil. Moisten one edge of the potsticker wrapper with cold water, add 1 teaspoon of filling, fold and seal. This video shows a few different ways to fold them. Or you can just do whatever you want as long as all the filling is securely sealed inside.

 

 

When Winter helps fold potstickers

Add 1 teaspoon of olive oil to a pan heated on medium. Place 7 or 8 potstickers in the pan, and brown for 1 minute or less. Add 1/4 cup of water to the pan and cover for about 2-3 minutes until water is mostly gone and potstickers are steamed. Remove from the pan, place on a plate, and repeat until you hvae cooked all the potstickers you want.

Uncooked potstickers can be frozen and cooked at a later date. The filling also freezes well, so you can also just assemble as many as you want and save the remainder for later. Another thing you can do to save time, and a mess, is use bagged of coleslaw mix instead of shredding your own carrots and cabbage. Just use about 3 cups. Nutrition info is for one potsticker.