Kai's Chicken Filled Potstickers

Ingredients 0/15

Step 1

Warm a couple of teaspoons of canola oil in a large skillet over medium-high heat. Toss in the chopped onion, carrots, and cabbage, and cook them until they soften a bit—about three minutes should do. Then, transfer the veggies to a big bowl and let them cool for around 15 minutes. Once cooled, add the ground chicken, brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix everything together really well so the flavors blend.

Step 2

Lay out your wonton wrappers on a clean surface. Spoon about one and a half teaspoons of the filling into the center of each wrapper. Dab a little water around the edges with your finger or a pastry brush to help seal them. Fold one corner over to the opposite corner to make a triangle, then bring the two side corners together, pressing firmly to squeeze out any air and seal the edges.

Step 3

Preheat your oven to 200°F (95°C) and place a wire rack on a baking sheet—this will keep your potstickers warm while you cook the rest. Heat a tablespoon of oil in the skillet over medium heat, then add 6 to 8 potstickers. Cook them until they’re golden brown, flipping once halfway through, which should take about 4 to 5 minutes. Pour in about a tablespoon and a half of chicken broth, cover the skillet, and let the potstickers steam for about a minute or until the filling is cooked through. Transfer them to the wire rack in the oven to keep warm.

Step 4

Repeat the cooking process with the remaining potstickers, adding more oil and chicken broth as needed. Enjoy!