Lime-Kissed Chicken Pot-Stickers |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Deliciously remixed Asian-styled dumplings, simmered gently, and then pan-fried to golden perfection. I made these with my mother on a whim. I make no claims to its culinary authenticity, just some foods I thought would go together. Ingredients:
16 ounces chicken, ground |
1/2 cup celery, finely chopped |
1/4 cup cilantro, finely chopped |
1 tablespoon fresh ginger, finely chopped |
2 teaspoons soy sauce |
1 teaspoon cider vinegar |
1/2 tablespoon whole wheat flour |
1/2 tablespoon kosher salt |
1/2 teaspoon sriracha sauce |
1/2 tablespoon lime zest |
1 teaspoon black pepper |
30 wonton wrappers |
1 tablespoon olive oil |
Directions:
1. Mix all ingredients except for the olive oil and wonton wrappers thoroughly, to form the filling.
2. Put 1 rounded teaspoon of filling in the center of a wrapper, wet the edges with cold water, and fold diagonally, making a triangle shaped pocket of meat. Now crimp the edges over so you have a half-moon shaped, plump little dumpling.
3. Repeat for each wrapper.
4. Start some salted water on the stove.
5. Heat the oil on medium heat in a heavy pan.
6. When the water comes to a boil, lower it to a simmer.
7. Drop about five or so dumplings into the water at a time, and cook until translucent (about 2 minutes.).
8. Transfer to the pan with a slotted spoon and brown on both sides, about two minutes total.
9. Repeat for other pot-stickers.
10. Serve with diluted soy sauce.
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