Ingredients:
- 2 cups (250g) all-purpose flour, plus more for dusting
- ¾ cup (180ml) hot water (just off the boil)
- 1 teaspoon salt
- 1 pound (450g) ground chicken (minced chicken)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- ½ cup shredded cabbage (Napa or regular)
- 1 large egg, lightly beaten
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil (or peanut oil)
- ½ cup water
Instructions:
- Combine flour and salt in a bowl. Gradually add hot water, mixing until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic (about 5-7 minutes). Wrap in plastic wrap and let rest for 20-30 minutes.
- In a large bowl, combine ground chicken, soy sauce, sesame oil, rice vinegar, ginger, garlic, green onions, cabbage, egg, and pepper. Mix thoroughly until well combined.
- Divide the dough in half. Roll one half out thinly on a lightly floured surface. Use a cookie cutter or mold to cut out 3-inch circles. Repeat with the remaining dough.
- Place a small spoonful (about 1 teaspoon) of filling in the center of each wrapper. Moisten the edges of the wrapper with water. Fold the wrapper in half to form a half-moon shape, and pleat one side to seal securely.
- Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange potstickers in a single layer in the skillet. Cook until the bottoms are lightly golden brown (about 2-3 minutes).
- Pour ½ cup of water into the skillet. Immediately cover the skillet with a lid. Reduce heat to medium and steam for 5-7 minutes, or until the water has evaporated and the filling is cooked through.
- Remove the lid and continue to cook for another 1-2 minutes, or until the bottoms of the potstickers are golden brown and crispy. Watch them carefully to avoid burning.
- Transfer potstickers to a serving plate and serve hot with your favorite dipping sauce.