Ginger, garlic, soy sauce, sesame oil...the smell is still lingering in my kitchen this morning. We're talking major salivating going on here. I'm longingly wishing for at least one leftover pot sticker. But sadly, they were inhaled in a couple minutes flat last night for dinner! I've been wanting to make pot stickers like the brand Ling Ling for some time now. So I went to Costco yesterday and read the ingredients on their package. I came home more determined then ever to copy the recipe. You can imagine my joy when Bryn proclaimed, "Mom these are way better then the ones from Costco!" Wahoo! Mission accomplished! These will be a regular on the menu from now on, along with my copycat recipe for Panda Express Orange Chicken. I'll be sharing that one very soon.
First combine:
2 1/2 cups finely chopped Napa cabbage (chop first, then measure)
First combine:
2 1/2 cups finely chopped Napa cabbage (chop first, then measure)
1/2 Tb salt
In a bowl sprinkle salt over cabbage, stir; let sit for 15-20 minutes. Place the cabbage in a strainer and squeeze the living day lights out of it! The drier the cabbage the better.
Second:
In a medium bowl add:
1 lb ground chicken
2 finely chopped *green onions (tops and bottoms)
1/2 tsp salt
3/4 scant tsp garlic salt (Lawry's)
2 tsp sesame oil
1/2 Tb finely chopped fresh ginger
*green onions sometimes come way thick or really thin. If yours are thick use 2. If they're thin use 2 1/2.
Add cabbage and mix well. If you have time, make this early in the day and refrigerate mixture until your ready to fill wrappers.
Third:
1 package wonton wrappers (2in circle)
*I could only find the eggroll size. I cut them at an angle to make 2 triangles. We actually liked them a little bigger. Add 1 Tb filling in this size wrapper.
Have a small bowl of water on the counter ready to dip fingers in. Spread wrappers over counter. Fill 2 tsp filling in the center of wrapper. Wet one side of wrapper and fold in half and pinch edges.
Fourth:
Heat 2 Tb oil in a non-stick skillet. Heat oil until it smokes; place pot stickers in skillet. Add water one-third way up pot stickers. Cover and reduce heat to medium. Cook until liquid is gone, about 7 min. Flip and cook both sides until crispy.
Dipping sauce:
1/2 cup soy sauce
In a bowl sprinkle salt over cabbage, stir; let sit for 15-20 minutes. Place the cabbage in a strainer and squeeze the living day lights out of it! The drier the cabbage the better.
Second:
In a medium bowl add:
1 lb ground chicken
2 finely chopped *green onions (tops and bottoms)
1/2 tsp salt
3/4 scant tsp garlic salt (Lawry's)
2 tsp sesame oil
1/2 Tb finely chopped fresh ginger
*green onions sometimes come way thick or really thin. If yours are thick use 2. If they're thin use 2 1/2.
Add cabbage and mix well. If you have time, make this early in the day and refrigerate mixture until your ready to fill wrappers.
Third:
1 package wonton wrappers (2in circle)
*I could only find the eggroll size. I cut them at an angle to make 2 triangles. We actually liked them a little bigger. Add 1 Tb filling in this size wrapper.
Have a small bowl of water on the counter ready to dip fingers in. Spread wrappers over counter. Fill 2 tsp filling in the center of wrapper. Wet one side of wrapper and fold in half and pinch edges.
Fourth:
Heat 2 Tb oil in a non-stick skillet. Heat oil until it smokes; place pot stickers in skillet. Add water one-third way up pot stickers. Cover and reduce heat to medium. Cook until liquid is gone, about 7 min. Flip and cook both sides until crispy.
Dipping sauce:
1/2 cup soy sauce
1/2 tsp sesame oil
1 small garlic clove, minced
1 Tb green onions, chopped
1 Tb water
1 tsp minced fresh ginger
1/3 cup packed brown sugar
1 Tb rice vinegar
In small mixing bowl whisk all ingredients together. Refrigerate until ready to use.
printable recipe
In small mixing bowl whisk all ingredients together. Refrigerate until ready to use.
printable recipe
