Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | ground chicken | 0.5 lb | 302 kcal41g protein · 0g carbs · 16g fat · 0g fibre | Buy |
| 2 | ground raw prawn | 0.5 lb | 360 kcal45g protein · 0g carbs · 20g fat · 0g fibre | Buy |
| 3 | raw prawns/shrimp | 0 g | — | Buy |
| 4 | water chestnuts peeled and sliced | 0.5 cup | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 5 | light soy sauce | 1 tbsp | 8 kcal1g protein · 1g carbs · 0g fat | Buy |
| 6 | sesame oil | 1 tbsp | 133 kcal0g protein · 0g carbs · 15g fat | Buy |
| 7 | salt | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | white pepper | 1 pinch | 1 kcal0g protein · 0g carbs · 0g fat | Buy |
| 9 | green/spring onion | 3 tbsp | 18 kcal1g protein · 4g carbs · 0g fat | Buy |
| 10 | fresh ginger | 3 tbsp | 36 kcal1g protein · 8g carbs · 0g fat | Buy |
| 11 | cilantro | 3 tbsp | 1 kcal0g protein · 0g carbs · 0g fat | Buy |
| 12 | store-bought gyoza/wonton wrappers | 300 g | — | Buy |
| 13 | Cornstarch | 0 g | — | Buy |
| 14 | Vegetable oil | 0 g | — | Buy |
Directions
Mix together the filling ingredients.
Place a small bowl of water on the work area. If desired, mix in a little cornstarch to make a glue.
Lay out one of the gyoza wrappers in front of you.
Dip your finger in the water and moisten the edges of the wrapper.
Place a heaped teaspoon of filling in the middle of the wrapper.
Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.
Heat 2 tablespoons oil in a large skillet or wok.
When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).
Without turning the dumplings over, add 1 cup of water and cover.
Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning).
Let the dumplings cook for a few more minutes with the heat turned off.
Serve the potstickers with dipping sauce or soy sauce.
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