Chicken Potstickers with Asparagus

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A super tasty chicken filling and asparagus are wrapped in potstickers. Pan-fried until golden brown, and steamed until completely cooked through. If you like potstickers, this will be your new favorite recipe! Let’s get started!


Serving: 24 pieces
Prep time: 45 minutes
Cook time: 10 minutes

For the filling:
1 pound ground chicken, or other types of protein
1 cup chicken stock, or water
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1/8 teaspoon white pepper
1 tablespoon sesame oil
1 large egg
3 fresh shiitake mushrooms, minced
2 stalks scallions, minced
1 bunch asparagus, or other types of vegetables

For the Potstickers:
24 gyoza wrappers, or dumpling wrappers
2 tablespoons oil, for pan-frying
¾ cup water, for steaming

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar, or other types of vinegar
1 tablespoon chili oil


To make the filling:
  • In a large mixing bowl, add the chicken and chicken stock. (You could also replace it with water. By doing so, our filling is going to be super tender and juicy.)
  • Mix together until the chicken absorbs all the liquid. Then add the soy sauce, dark soy sauce, white pepper, sesame oil, and egg. Thoroughly combine.
  • Lastly, add the fresh shiitake mushrooms and scallions, and mix well.
To assemble the potstickers:
  • Place a gyoza wrapper flat.
  • Scoop about 1 teaspoon of the filling in the center, and top with a piece of asparagus (or other types of vegetables).
  • Brush some water at the top and bottom edges. Seal the top and bottom edges together. Do the same with the rest.
To pan-fry and steam the potstickers:
  • In a pan over medium heat, add the oil, and place in the potstickers. Pan-fry until the bottom is lightly browned for 1 minute.
  • To prevent splattering, cover the lid halfway, and pour the water into the pan. Cover the lid completely, and steam until the water is mostly evaporated for 7 minutes.
To make the dipping sauce and serve:
  • In a bowl, whisk together the soy sauce, Chinkiang vinegar, and chili oil.
  • Serve the potstickers with the dipping sauce. Enjoy!

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