Potstickers are not only fun to make but the combination of ingredients are endless. This recipe calls for ground chicken, ginger, kale, carrots and sesame crusted wrappers, served with a sweet and spicy chili pomegranate sauce. A healthy-ish weeknight dinner or an appetizer for your next holiday party.
The photos show square wonton wrappers but be sure to purchase 4.5 inch round wrappers, since they are much easier to work with.
Ginger Sesame Chicken Potstickers with Sweet Chili Pomegranate Sauce
1 pound raw ground chicken, turkey, or pork
1 cup shredded kale
1 inch fresh ginger, grated
2 cloves garlic, grated
2 green onions, chopped
2 carrots, shredded
1/4 cup low sodium soy sauce
2 teaspoons sesame oil
black pepper
40 round wonton wrappers (SO much easier to work with than square wontons)
1/3 cup raw sesame seeds
2 Tablespoons of vegetable oil
Sticky Pomegranate Sauce
1/2 cup sweet Thai chili sauce
1/4 cup pomegranate juice
2 tablespoons low sodium soy sauce
1/2 cup pomegranate arils
In a medium bowl, combine the raw ground chicken, kale, carrots, ginger, garlic, green onions, soy sauce, sesame oil, and a pinch of black pepper, to taste.
Working with 1 wonton wrapper at a time, spoon 1 tablespoon of filling into the center of each wrapper. Brush water around the edge of the wrapper. Fold the dough over the filling to create a half moon shape, pinching the edges to seal. Repeat with the remaining wrappers.
Place the sesame seeds in a shallow bowl. Brush the bottoms of the potstickers with water and then dredge them in the sesame seeds.
Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the potstickers and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes, until the filling is cooked through inside. Serve right away with sauce.
To make the sauce, combine all ingredients in a medium bowl. Serve alongside the potstickers.
You can prepare this filling up to a day in advance and leave it in the fridge until you’re ready to assemble. To freeze: make the wontons and freeze un-baked in a single layer and once frozen place in a freezer bag. When you’re ready to eat, you can toss them right onto the skillet without thawing, although cooking time may be longer than usual.
Adapted from: HalfBakedHarvest
