Chicken Mushroom and Onion Pot Stickers

Wontons and Ladle of Broth

Adding Broth to Pot Stickers

I love pot stickers, love, LOVE, love them.  I love them AMOST as much as I love sushi and sushi makes me moan in a manner unbefitting of a lady.  I swear there lives deep inside my soul an Asian man with white hair and a long-braided beard.  It is from that inner muse this dish comes.

1 pack Square Wonton Wrappers
1- 1 lb. package of Ground Chicken
1 Green Onion, chopped finely
2 Fresh Mushrooms, minced
1 1” piece of Fresh Ginger, chopped finely
2 Cloves of Garlic, minced
1 Tbsp. Sesame Oil
2 cups Chicken Broth
A few drizzles of Olive Oil for frying

Dipping Sauce; 1/4 cup Soy Sauce, 1/4 cup White Wine, 2 Tbsps. of Water.  A dash of hot sauce or a pinch of red pepper flakes is optional.

In a large non-stick fry pan, sauté ground chicken.  Break it up as small as you can while it cooks.  When it’s almost cooked through add onion, mushrooms, ginger, garlic, and sesame oil.  Sauté for another minute or two and set aside while you set up your wonton assembly station.

Pour approx. 1/2 cup cold water into a small bowl and set it beside your work space.  You will use the water like glue to seam the wontons shut.  Set a damp paper towel on top of the open wrappers package.

Lay out 4-6 wonton wrappers on a clean working surface.  I use a wooden cutting board.  Put 1 tsp. or so of the meat mix into the center of each wrapper. Dip your finger into the water and rub your wet finger along one side of the wonton wrapper, around the corner, and along the adjoining side.  Fold the wonton over to form a triangle that encompasses the meat mix.  Press the dry edges into the wet edges.  Set aside filled wontons and continue until you’ve used up the meat mix.

It is unlikely that you’ll finish the entire pack of wrappers.  Store what’s left in the fridge.

If you make more wontons that you need for this meal, you can freeze the rest by laying them flat on a baking sheet and putting them in the freezer.  Once they’re frozen hard, put them all into a plastic freezer bag and into the freezer again.  They’re excellent additions (no need to defrost) when added to hot broth with a few veggies for a super quickie wonton soup.

Now for the fun part, in a large non-stick fry pan drizzle a little olive oil.  Pour the chicken broth into a small pot and heat to boiling then reduce to a simmer.  While the broth is coming up to a boil, whisk together the dipping sauce and set it aside so you haven’t got to fiddle with it later.  Once the broth is simmering, you can begin frying up the wontons.

Turn the heat up on the fry pan to high.   Lay in as many wontons as will fit without overcrowding and do it quickly.  Every wonton needs to touch the surface of the pan.   Brown one side, then flip the wontons and brown the second.  As soon as the second side has browned, pour in one ladle-full of hot broth.  Pour it at the back side of the pan away from you.  It will put on a sputtering racket of a show.  This is when your lover, friends, and family will oooohhhh and ahhhhh, and you will look like you know what you’re doing!   As soon as the hot broth has evaporated, slide the wontons onto a platter.   Wipe the pan out quickly, put in a fresh drizzle of olive and repeat until you’ve cooked all of the wontons.

Serve with dipping sauce and hot sake.

Leave a Reply