Chicken Vegetables Potstickers
- Ready In:
- 2hrs
- Ingredients:
- 15
- Serves:
-
100
ingredients
- 1814.36 g chicken thighs, minced
- 1814.36 g shredded cabbage
- 226.79 g shredded carrot
- 236.59 ml green onion, minced
- 28.34 g dried black fungus, soaks and shredded
- 56.69 g sweet Chinese radishes
- 28.34 g salted turnip
- 118.29 ml oyster sauce
- 29.58 ml salt
- 14.79 ml sugar
- 14.79 ml white pepper
- 3 beaten egg whites
- 236.59 ml cornstarch
- 100 gyoza wrapper
- 3 beaten egg yolks
directions
- Set aside the wrapper and beaten eggs.
- In a large stainless bowl blend in the rest of the ingredients together and with a teaspoon of the mixture drop into boiling water and when filling float taste the filling. Adjust and reseason if needed.
- With a brush dip into the beaten egg yolks and brush onto the wrapper; place some of the chicken mixture and seal the wrapper.
- Place some of the finish potstickers into some boiling water and when it float remove it to a colander and place ice some cold water. Drain the potstickers.
- Heat a nonstick skillet lightly coated with oil adds some of the potstickers and pan fry to a golden brown.
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