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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 20 |
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Ingredients:
2 1/2 cups unbleached all-purpose flour, plus more for dusting |
1/2 cup cornstarch |
1/2 teaspoon salt |
1 pound skinless boneless chicken breast |
4 tablespoons chopped green onions |
1/3 cup chopped fresh cilantro |
1/3 cup frozen corn kernels |
2 1/2 tablespoons ginger puree |
1 tablespoon chopped garlic |
1 tablespoon soy sauce |
2 tablespoons lime juice |
2 cups soy sauce |
1 cup water |
2/3 cup sugar |
1 cup white wine |
1/3 cup rice wine vinegar |
1/3 cup thinly sliced green onions |
canola oil, for frying |
mixed greens, for serving |
sesame seeds, black and white, for garnish |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
1. For the wrappers: In the bowl of an electric mixer with the paddle attachment, combine the flour, cornstarch, and salt. Pour in a small amount of water and turn the mixer onto the slowest setting. Continue to add water until a dough forms. The dough should be firm but pliable. Cover the dough with a damp cloth and rest on a cutting board for 30 minutes. Roll the dough out on a well-floured surface to about 1/8-inch thick. Cut into 4-inch circles.
2. For the filling: Grind the chicken in a food processer. Transfer to a mixing bowl. Process the green onion and cilantro with a little bit of the chicken and add to the mixing bowl. Stir in the corn, ginger, garlic, soy sauce, and lime juice and mix well.
3. For the sauce: Place the soy sauce, water, sugar, white wine, and vinegar in a saucepan and bring to a light boil. Lower the heat and simmer for 15 minutes. Cool, and then garnish with the green onions.
4. To prepare: Place 1 level tablespoon potsticker filling in the center of a wrapper and fold in half to form a moon shape. Pinch the seam to seal the wrapper shut. Repeat with remaining filling and wrappers.
5. Heat 1 tablespoon canola oil in a nonstick pan. Working in batches, add the potstickers and cook until the bottom is golden brown. Add 1/3 cup water, cover, and steam until the filling is cooked through, about 5 minutes. Plate the potstickers on top a bed of mixed greens and garnish with a sprinkle of black and white sesame seeds.
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