Chicken Vegetables Potstickers

This recipes is for a large group

• Ready In: 2 hrs
• Serves: 100

Ingredients

• 4  lbs chicken thighs, minced
• 4  lbs  shredded cabbage
• 1⁄2 lb  shredded carrot
• 1  cup green onion, minced
• 1  ounce  dried black fungus, soaks and shredded
• 2  ounces  sweet Chinese radishes
• 1  ounce  salted turnip
• 1⁄2 cup oyster sauce
• 2  tablespoons salt
• 1  tablespoon sugar
• 1  tablespoon white pepper
• 3  beaten  egg whites
• 1  cup cornstarch
• 100  gyoza wrapper
• 3  beaten  egg yolks

Directions

1. Set aside the wrapper and beaten eggs.
2. 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.
3. With a brush dip into the beaten egg yolks and brush onto the wrapper; place some of the chicken mixture and seal the wrapper.
4. 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.
5. Heat a nonstick skillet lightly coated with oil adds some of the potstickers and pan fry to a golden brown.