Kai's Chicken Potstickers

Featuring five-spice powder, cabbage, carrot, and sesame seeds, these chicken potstickers are juicy on the inside and crispy on the outside.

• Preparation Time: 45 mins
• Cooking Time: 8 mins
• Total Time: 53 mins
• Calories: 321 Calories

Ingredients

• ½ teaspoon ground black pepper
• 2 tablespoons dark brown sugar
• 2 tablespoons sesame seeds
• ¾ cup chicken broth
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 1 tablespoon minced fresh ginger root
• 1 pound ground chicken
• ½ onion, minced
• 1 ½ teaspoons kosher salt
• 1 tablespoon Chinese five-spice powder
• 1 cup finely shredded carrots
• ¾ cup canola oil, divided
• ¾ cup finely shredded cabbage
• 60 wonton wrappers

Recipe Instructions

Step 1

Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add onion, carrots, and cabbage; saute until slightly soft, about 3 minutes. Transfer to a large bowl; cool for 15 minutes. Add chicken, brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix until filling is well combined.

Step 2

Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges with water. Fold one corner over the filling onto the opposite corner to form a triangle. Fold 2 corners over to meet in the center; press together, squeezing out as much air from the center as you can.

Step 3

Preheat oven to 200 degrees F (95 degrees C). Set a wire rack on a baking sheet.

Step 4

Heat 1 tablespoon oil in the same skillet over medium heat. Add 6 to 8 potstickers; cook until golden brown, flipping once halfway, 4 to 5 minutes. Add 1 1/2 tablespoons chicken broth to the skillet. Steam, covered, until potstickers are no longer pink on the inside, about 1 minute. Transfer to the wire rack.

Step 5

Place baking sheet in the preheated oven to keep potstickers warm. Cook remaining potstickers with the remaining oil and chicken broth.