Chicken Vegetables Potstickers |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 100 |
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This recipes is for a large group Ingredients:
4 lbs chicken thighs, minced |
4 lbs shredded cabbage |
1/2 lb shredded carrot |
1 cup green onion, minced |
1 ounce dried black fungus, soaks and shredded |
2 ounces sweet chinese radishes |
1 ounce salted turnip |
1/2 cup oyster sauce |
2 tablespoons salt |
1 tablespoon sugar |
1 tablespoon white pepper |
3 beaten egg whites |
1 cup cornstarch |
100 gyoza wrapper |
3 beaten egg yolks |
Directions:
1. Set aside the wrapper and beaten eggs.
2. In a large stainless bowl blend in the rest of the ingredients together and with a teaspoon of the mixture drop into boiling water and when filling float taste the filling. Adjust and reseason if needed.
3. With a brush dip into the beaten egg yolks and brush onto the wrapper; place some of the chicken mixture and seal the wrapper.
4. Place some of the finish potstickers into some boiling water and when it float remove it to a colander and place ice some cold water. Drain the potstickers.
5. Heat a nonstick skillet lightly coated with oil adds some of the potstickers and pan fry to a golden brown.
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