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Chicken & Shrimp Potstickers
Minaa
20 August 2023
These Chicken & Shrimp Potstickers, which I like to call ‘little flavour boats,’ are bursting with flavour, and easy to make. Imagine juicy shrimps and tender chicken mix – all tucked inside a crispy shell. These little flavour boats are a true treat you won’t want to miss!
Before I developed this recipe, I used to prefer buying my potstickers from the local grocery store. However, I couldn’t always do that because they were costing me an arm and a leg – really, they were THAT expensive, at least in the area where I live. To be honest, store-bought potstickers are always too salty for my taste anyways. That’s why I decided to create my own version of potstickers, and they have been my go – to ever since. Plus, they are super easy to make and freeze well too. These potstickers don’t require many ingredients, but it’s the way these simple ingredients come together in this recipe to create flavourful potstickers that makes it truly worth trying it out. You don’t need a huge list of ingredients for this recipe; in fact, most of what you need for this recipe are likely your everyday ingredients!
Reviews
Ingredients:
Adjust Servings
| 20Wrappers (Square) Dumpling/Wonton Store-bought | |
| 200g Chicken Breast Minced | |
| 2tsp Ginger Grated | |
| 1Stalk Spring Onion Roughly chopped | |
| 5sprigs Fresh Cilantro/Coriander Leaves Roughly chopped | |
| 1tbsp Light Soy Sauce | |
| 1tbsp Cornstarch | |
| 1tsp Ground Black Pepper | |
| 2tbsp Vegetable Oil Neutral-tasting oil | |
| 120ml Water |
Nutritional Information
60 kcal
Calories
2 g
Total Fat
130 mg
Sodium
0.2 g
Dietary Fiber
5 g
Protein
1 mg
Vitamin C
15 mg
Cholesterol
5 g
Carbohydrates
0.5 g
Sugars
50 IU
Vitamin A
0.5 mg
Iron
Directions
1.
Prepare the shrimp and chicken
Begin by peeling the shrimp shells and deveining them. You can finely chop the shrimps, or cut them into small chunks for a chunkier texture.
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2.
Make the filling
Mince the chicken breast using a knife or a food processor. In a large bowl, combine the finely chopped shrimps, minced chicken, ginger, spring onions, cilantro, soy sauce, corn starch, and black pepper (white pepper is also a good alternative). Mix until well incorporated and set aside.
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3.
Set up your potsticker station
Create your potstickers station. Place a saucer of water beside your working surface. Take one potsticker sheet from the stack and lay it on the dry surface in a diamond position. Add about 2 teaspoons of filling in the centre.
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4.
Shape the potstickers
Moisten the top part of the diamond with water using your index finger. Fold the bottom part up to meet the moistened top, forming a triangle. Flip the triangle-shaped potsticker so it faces downward and gently make an indent in the center. Wet the right corner of the triangle with your index finger and overlap it with the left corner. Turn the potsticker over and set aside. Repeat.
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5.
Pan-Fry the Potstickers
Heat oil in a shallow frying pan over medium heat. Place the potstickers neatly in the pan and fry for 2-3 minutes until the bottom is golden brown. Slowly add water to the side of the pan (avoiding the top part of the potstickers) and cover. Cook for 5-7 minutes on medium heat. Uncover and pan-fry for 1-2 minutes to let remaining water evaporate. Flip the potstickers for overall crispiness. Otherwise, leave them as they are. Gently use your spatula to separate the potstickers if they stick and they'll come apart without tearing.
Remove potstickers from heat.
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6.
Serve and Enjoy
Serve with your favourite dipping sauce
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Notes
TIPS & TRICKS: You can essentially blend the ingredients together in a food processor and then use it to fill the pot stickers. However, I would suggest sticking to the original method, as the original method ensures that the filling has some texture.
SUBSTITUTIONS: If the combination of shrimp and chicken isn’t your preference, feel free to use either all chicken or all shrimp for the filling. However, the blend of chicken and shrimp really elevates the potstickers.
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