Crispy Chicken Potstickers That Will Wow Your Taste Buds

Preparation

1. 1

   Chop napa cabbage and sprinkle with salt. Allow it to sit for 10 minutes to draw out moisture, then rinse and squeeze dry.

2. 2

   In a bowl, combine ground chicken, squeezed napa cabbage, chopped green onions, minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper.

3. 3

   Fry a small spoonful of the mixture in a bit of oil to check the flavors. Adjust seasonings as desired.

4. 4

   Take a wrapper, wet the edges with water, place a spoonful of filling in the center, fold in half, and create pleats to seal.

5. 5

   Keep your folded dumplings under a damp towel to prevent them from drying out.

6. 6

   Heat oil in a non-stick pan over medium heat. Add the dumplings and fry until golden brown, about 2 minutes.

   2 min
7. 7

   Add a small amount of water to the pan, cover, and steam for about 5 minutes.

8. 8

   To freeze, lay uncooked dumplings on a wax-lined sheet until hardened, then transfer to a container.

9. 9

   Serve the potstickers hot with a soy-based dipping sauce, garnished with chopped green onions and sesame seeds.