Chicken Pot-stickers & Dipping Sauce
You can’t go to P.F. Chang’s and not order pot-stickers as an appetizer. Did you check out my Copycat P.F. Chang’s Mongolian Beef recipe? This is the perfect appetizer to go with it. It takes a little work to prep, but trust me; it’s so worth it.
- 1 lb ground chicken
- 20 wonton wrappers, round or square
- 1/4 cup green onion, sliced green and white parts
- 1 tbsp low sodium soy sauce
- 2 tsp minced garlic
- 1 tsp ground ginger
- 1 tsp sesame oil
- vegetable or canola oil
Dipping Sauce Ingredients:
- 1/2 cup low sodium soy sauce
- 2 tbsp water
- 2 tbsp sugar
- 1 tsp rice wine vinegar
- 1/2 tsp sesame oil
- 1/4 tsp crushed red pepper flakes
- For sauce: In a medium bowl, whisk together soy sauce, water, rice wine vinegar, sesame oil, sugar, and crushed red peppers (optional). Set aside.
- In another medium bowl, stir together the ground chicken, green onion, garlic, ginger, soy sauce, and sesame oil until completely combined.
- Arrange wonton wrappers on a flat surface and fill a small bowl with water. Spoon 2 teaspoons of chicken mixture into the center of each wrapper. Dip your finger in the water then wet the edges of the wonton wrapper. Fold the wrapper in half and press the edges together to seal. Continue this for desired amount of wontons.
- Place a large pan over medium heat. Coat the pan with oil. Once the oil is hot, add a single layer of pot-stickers to the pan and cook them 1 minute or until they are golden. Flip them and cook them an additional 1 to 2 minutes or until the filling cooked throughout. Transfer the pot-stickers to a serving plate then repeat the cooking process with the remaining pot-stickers.
- Serve immediately with dipping sauce.