Chicken Potstickers
Wrappers:
- 2 c. flour
- 1/4 tsp. salt
- 3/4 c. boiling water
Combine flour and salt
in the food processor. Add the boiling water and blend for about
15-20 seconds. Knead for 2 minutes until the dough is
smooth. Rest for 30 minutes under a towel.
Filling:
- 1 c. chopped cabbage
- 1/8 c. spinach or swiss chard
- 1/2 lb. ground chicken meat*
- 1/4 tsp. ginger
- 1 tbsp. green onion tops (2-3 onion leaves)
- 1/2 tsp. salt
- 1/4 tsp. sugar
- 1/8 tsp. pepper
- 1/2 tbsp. light soy sauce
- 1/2 tbsp. vinegar
- 1/2 tsp. oil
- 3/4 tsp.
cornstarch
Put all filling
ingredients in the food processor (no need to wash it from the dough)
and blend until well blended.
Use a pasta machine to roll out the potsticker dough:
- Cut dough into eighths.
- Put each piece of dough through the machine on the thickest setting.
- Put each piece of dough through the machine on the third thickest setting.
- Put each piece of dough through the machine on the second to thinnest setting.
Then form the
potstickers by cutting dough into square pieces about two inches on a
side. Spoon about a tablespoon of filling into the center of the
square (enough so that the potsticker is plump but isn't hard to close)
and pull up four corners to the top and pinch them together. Then
pinch the seams closed. Continue until all of potstickers have
been made.
Heat up two large skillets on medium-high. Pour enough oil into
each skillet to cover the bottom and place the potstickers in the
skillets. Cook for about one minute until the bottoms are
brown. Then pour about 1/4 to 1/2 inch of water into each
skillet, cover, lower heat to low, and cook for 8 minutes until
done.. (You can use chicken broth instead of water, which is even
tastier but makes the potstickers stick to the pan.)
Serves 2-3 as a main course.
* We often find ground chicken or
turkey reduced to a very low price in the grocery store. When we
do, we buy it all, pack it in half pound sections, and freeze it.
It thaws very quickly in the microwave and is a very easy meat to cook
with.
Read other posts about killing and eating your own chickens:
And don't miss Mark's homemade chicken waterer invention. |
Or explore more posts by date or by subject.
About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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