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Potstickers w/ Chicken Mince & Truffle Tapenade

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

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.