How to make it

  • Rub chicken breasts with garlic powder, pepper, ginger & coriander. In a dutch oven, brown chicken in canola oil on medium high; about 3 minutes on each side. Turn heat to medium & add a splash of wine, the sesame oil, lemon juice, and soy sauce. Cover and simmer for 10-15 minutes or until chicken is no longer pink in the middle. Remove to a bowl and let rest for at least 5 minutes. Shred with two forks or your hands, and set aside.
  • Saute the onion and cabbage in the leftover juices of the chicken until tender. Season with garlic and pepper.
  • Make an assembly line of your ingredients. Set out the wonton wrappers on a cutting board and fill each one with small amounts of cabbage & onion, chicken, and carrot. Dab the edges of each wrapper with water and fold two opposite corners until they meet. Then pinch together the edges until the filling is completely covered.
  • Heat canola oil in a wok or large frying pan, on medium high. Fry the potstickers for about 2 minutes, then remove to a paper towel. Serve hot!
  • for the dipping sauce

  • Whisk all the ingredients together in a bowl. Serve alongside the potstickers.

Reviews & Comments 3

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    " It was excellent "
    mommyluvs2cook ate it and said...
    These are very good! I'm just curious were these really supposed to be steamed, or steamed then fried up in a little canola oil? My picture looks nothing like yours. Doesn't matter we liked them a lot! I did a baked version too, but liked the fried version better :) Thanks ICM! I added a thread in the IMI --------> Chicken Pot Stickers With Soy Dipping Sauce
    2/22/14
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  • chefmal 3 years ago
    I make potstickers all the time, but never made my own sauce. I'll give yours a try, thanks.
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  • luisascatering 3 years ago
    did you put furikake on your rice? :-)
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  • chuckieb 3 years ago
    Wow! I would soooo like to try these. Great post!
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