cillabelle

Been craving for potstickers so I decided to make some.

The ingredients looks a lot but most of it should already be in your pantry.

These are delicious & should try it out.

You can freeze the rest of the potstickers and should last for about a week or 2…. if it will last that long.

Ingredients:

• 2 lbs ground chicken
• 7-8 pcs of jumbo shrimp, peeled, deveined & chopped (optional)
• 1 small piece of jicama (singkamas) OR 1 small can of water chestnuts, finely chopped
• 4 pcs of mushrooms, finely chopped
• 2 Tbsp grated ginger
• 2 Tbsp crushed garlic
• 3 bunches of scallions, chopped
• 1 Tbsp salt
• 1 Tbsp pepper
• 4 Tbsp Liquid Aminos
• 2 Tbsp sesame oil
• 2 Tbsp lite rice vinegar
• 2 Tbsp sriracha sauce (optional)
• Wonton wrappers
• egg whites to seal the wonton wrappers
• 2 Tbsp Vegetable or Olive oil for frying
• 4 Tbsp water per 6 potstickers

*** this recipe makes about 45-50 pcs of potstickers***

Instructions:

1. Combine all the ingredients together
2. Then put a spoonful in a wonton wrappers then press seal all the ends with egg whites
3. Using vegetable or olive oil, fry about 6 potstickers until crispy golden brown on each side
4. Then carefully pour the 4 Tbsp of water
5. Once the water evaporates, put it on the plate
6. Enjoy with the dipping sauce

Dipping Sauce:

 Combine all & adjust to your taste

• 1 Tbsp chopped scallions
• 1 Tbsp crushed garlic
• 1 tsp red pepper flakes
• 3 Tbsp coconut aminos OR 1 Tbsp of brown sugar
• 2 Tbsp lite rice vinegar
• 1 Tbsp sesame oil
• 4 Tbsp liquid aminos

Tips:

1. This is the brand of the wrappers I used and I just cut it diagonally to turn into a triangle.

2. To freeze, place uncooked potstickers in a single layer on a baking sheet overnight.   Transfer to freezer bags.

Reference: Damndelicious.net