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Chicken and Pork Potstickers are simple to make but big on flavor.
Mix together pork, chicken, cabbage, sliced green onions, garlic, ginger, soy sauce, sesame oil, and fish sauce with your hands until everything is evenly distributed. Mound 1-1/2 teaspoons of the filling into the center of a dumpling wrapper. Moisten a finger tip in the cornstarch and water mixture then rub along the edge of the dumpling skin.
Pull both sides up, like a taco, around the filling and pinch together the excess dumpling skin. Try to squeeze as much air out of the dumpling as you can while you pinch together the sides. Squeezing the air out keeps them from bursting while cooking. It will look like a pierogi at this point.
When it is completely closed and sealed, start in the center, pull and fold a pleat of the pinched dumpling skin toward the middle. Press firmly together until it sticks. Continue and form two more pleats on that end of the dumpling. Repeat in the opposite direction on the other end. Place finished dumpling on a cookie sheet.
Make as many dumplings as your filling and wrappers will allow. You can freeze the dumplings on the cookie sheet then transfer to a zipper top bag in your freezer if desired or you can cook them immediately. You can also tightly wrap and freeze any leftover filling or wrappers for your next round of dumpling making.
To cook the dumplings:
Pour one tablespoon of neutral oil (canola, vegetable, or peanut) into a heavy nonstick skillet with a tight-fitting lid. Place the pan over medium-high heat. When oil is hot, swirl the pan to coat the bottom. Place several dumplings in the pan, taking care not to crowd the pan. Fry the potstickers for three minutes. Add 1/2 cup of warm water to the pan and immediately place the lid on the pan. If cooking fresh potstickers, steam with the lid on for 5 minutes. If starting with frozen potstickers, steam with the lid on for 8 minutes. When the time is up, remove the lid and cook for 1-2 minutes more so the potstickers can crisp back up on the bottom.
Serve with desired condiments. We like chili garlic sauce, soy sauce, Sriracha, and Mae Ploy the best.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!