These spicy and crispy hoisin chicken potstickers are a delicious way to start a dinner or a great meal all on there own.
Ok, guys, these potstickers are seriously so good. Now while these may not be the most traditional potsticker you have ever had, sometimes it’s good to stray from the usual and switch things up a little.
I also love that almost every culture has some type of dumpling. Whether it be gyoza, pirogies, samosas or ravioli they are a favourite around the world and essentially comfort food for many children and adults.
So while they can maybe be devoured in a matter of moments they don’t exactly come together in moments. They are certainly one of those little things that are a labour of love. Honestly, it took me over an hour just forming these little beauties. But the one thing that makes up for the tedious work is the fact that you get so many and they freeze so well! I mean honestly, unless you're having a party you’re not going to eat 48 of these in a single meal. But once they are in your freezer you can have a quick meal or delicious snack in less than 10 minutes. Just be sure to check the internal temperature as you may need to steam for a couple of extra minutes if they start out frozen.
So while it may be easy to get a frozen bag from the grocery store nothing beats making your own - you know exactly what is in them and with the spicey-hoisin flavour combination, you will never be able to go back to generic store-bought ones again!
prep time 1 hour 20 minutes
cook time 10 minutes
total time 1 hour 30 minutes
servings 48 potstickers
2 tbsp soya sauce
1 tbsp sesame oil
2 tsp freshly grated ginger
1 tsp sambal oelek
1 tsp sugar
1 tbsp corn starch
1 medium carrot finely chopped
1/2 cup water chestnuts finely chopped
1 lb ground turkey
1/4 cup hoisin
2 tbsp cilantro leaves finely chopped
1 pkg wonton wrappers
In a medium bowl combine all ingredients except the wonton wrappers and sesame seeds and mix until thoroughly combined.
Place a single wonton wrapper in the centre of your palm then using a small bowl of water and your fingers wet the edges of the wrapper. Place a teaspoon of the turkey mixture in the centre of the wrapper. Fold the wrapper in half so the edges meet and crimp to seal. Wet the bottom of the potsticker with water and press into sesame seeds to create a sesame crust. Continue with each wrapper until all of the filling has been used.
To cook place 1 tsp of oil in the bottom of a frying pan with a tight-fitting lid. Cook for 2 minutes over medium heat then add in 1/2 cup of water and cover with the lid. Allow to steam for 7 minutes or until the internal temperature reaches 165 degrees. Serve with soya sauce or your favourite dipping sauce.