Dipping Sauce Ingredients:
- 1 cup of soy sauce
- 2 tbsp of seasoned rice vinegar
- 2 tsp sesame oil
- 2 tsp sugar
- 1 clove of garlic, minced
- 2 tbsp water
Combine all ingredients together & whisk well; set aside to allow flavors to mingle.
Potsticker Ingredients:
- 3 cups of boiling water
- 2 cups napa cabbage, sliced finely
- 2 cups roasted chicken breast, diced
- 2 green onions, diced
- 1 clove of garlic, minced
- 1 tsp corn starch
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Sea salt and fresh cracked pepper to taste
- Potsticker wraps
- 1 tbsp olive oil (for cooking)
Boil the water and pour over the sliced cabbage to soften. Drain excess water from the cabbage and put it into the mixer.
Add chicken, green onions, garlic, corn starch, soy sauce, sesame oil, sea salt, and pepper. Pulse mixer until thoroughly combined (it's not pretty but it tastes good). Taste and re-season if needed.
Spread out the potsticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each potsticker wrap with a baster brush dipped in water.
Fold the potsticker to make a moon shape and pinch shut with 3 to 4 pleats along the side. Really make sure they are sealed, so the filling doesn't fall out.
Heat 1 tablespoon of olive oil in a pan. Once hot, add 12 potstickers and cook until the bottoms are golden brown.
Add 1/2 cup of water and cover with a lid. Steam for 4 minutes. Repeat with the remainder of the potstickers.
Remove from heat and serve with a dipping sauce (or two).