Want to know how to fold a dumpling or potsticker? Then check out my instruction video HERE.
>>Another dumpling winner is this Wonton Soup w/ Chicken & Shrimp Wontons. A delicious pick me up for any occasion.
Potstickers w/ Chicken Mince & Truffle Tapenade
Ingredients
- 300 gr chicken mince
- 2 tsp truffle tapenade I used Urbani
- 2-3 Shitake mushrooms (finely chopped) finely chopped
- 1 tsp garlic minced
- ½ tsp ginger minced
- 2 tbsp soy sauce
- 1 spring onion finely chopped
- 1 tsp bouillon powder stock cube
- ½ tsp black pepper
- 2 tbsp oil
- ¼ cup water
- gyoza wrappers (30 pcs) 30 pcs
- N.B: I made 30 gyoza’s and had a little bit of chicken mince leftover. You can fry this in pan and enjoy it yourself, because you’ve been wrapping potstickers 😉
Instructions
- Place all the ingredients in a bowl and mix well.
- Then fold the potstickers (you can either make a half moon or fold them like THIS).
- When all the potstickers are stuffed, heat ½ tbsp of oil in a pan. Place 7-10 (depending on the size of the pan) potstickers flat side own in a circular pattern.
- Fry them over medium heat until the bottoms are golden brown (this takes about 3-4 minutes) and repeat this process until all potstickers are cooked.
- Add ¼ cup of water to the pan and immediately cover it with a lid. Steam the potstickers about 3-5 minutes (the water will also evaporate).
- Then remove the lid so the ramaining water will further evaporate and cool until the potstickers are crispy on the bottom (3-4 minutes).
- Serve immediately with my Asian Dipping Sauce.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.