EagleTribune.com, North Andover, MA

August 9, 2013

Delicious dumplings

Use last night's leftovers for potstickers tonight


The Eagle-Tribune

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Enjoy the exotic flavors of a Far Eastern traditional dumpling right in your own kitchen.

Heather Atwood and Jim Bailey, “The Yankee Chef,” show us an easy way to make delicious dumplings from basic ingredients and leftovers.

These homemade chicken potstickers, or stuffed wontons, are an easy way to use leftover chicken and make a great meal for your family. The potstickers, which are browned on one side, can also be made with cooked lamb, beef, or even your favorite cooked vegetables. Just blend meat or vegetables, soy sauce, egg and spices to make the filling, then fold in a wonton wrapper and fry in olive oil.

Though delicious on their own, these dumplings are even better when paired with a spicy soy dipping sauce to accentuate the flavors of the filling, whether chicken, meat or vegetable. Whichever you prefer, dig in and get your fingers messy and never mind the napkins — this is finger-lickin’ good!

Chicken Potstickers

Ingredients

Potstickers:

11/2 cups cooked chicken, diced small

1 tablespoon fresh chives or 1 teaspoon dried chives

1 teaspoon cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1 tablespoon soy sauce

1/2 teaspoon salt (or to taste)

1/2 teaspoon of black pepper (or to taste)

1 egg, lightly beaten

30 wonton wrappers, round or square

1 tablespoon olive oil

1/2 cup of water

Dipping Sauce:

1/2 cup of soy sauce

2 tablespoons of rice wine vinegar (or 2 tablespoons apple cider vinegar and 1 teaspoon honey)

1 tablespoon chili sauce

1/2 teaspoon garlic powder

4 tablespoons of maple syrup

Preparation of Potstickers:

1. In a blender or food processor, combine chicken, egg, chives, cornstarch, garlic powder, soy sauce, cayenne pepper, salt and pepper. Pulse until thoroughly combined. Add the egg and blend until egg is incorporated (just a few seconds). The end result should have a texture that is similar to bread crumbs.

2. Spread out the wonton wrappers and scoop a teaspoon of filling onto the center of each wrap. Fold the wonton from one corner to the opposite to make a triangle. If using round wrappers, fold to form a half moon shape. If needed, lightly moisten the edge of the wrapper and moisten your fingertips with water before pinching wrapper shut.

3. Heat olive oil in a large skillet over medium-high heat. Add half of the wontons at a time, flat side down, and cook until browned on one side, about 1 minute. Shake pan side to side intermittently.

4. Flip potstickers (browned wontons on one side) and add water to pan. Cover pan with a lid and shake side to side lightly. Let potstickers simmer for 2 to 3 minutes or until hot and transfer to a plate to keep warm. Cook the remainder of the wontons. Serve with dipping sauce if desired.

Preparation of Dipping Sauce:

Add all ingredients in a small saucepan and whisk well. Warm over medium heat until hot. Remove to a bowl and serve.

Recipe courtesy of Jim Bailey, “The Yankee Chef,” 2013.