1 pound ground chicken, ground pork or 1 package of well-drained, extra firm tofu, crumbled
1 bunch scallions
⅓ cup fresh cilantro leaves, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon coconut aminos or low sodium soy sauce
1 tablespoon rice wine vinegar
2 tablespoons chili garlic sauce, more to taste
2 teaspoons sesame oil
32 (3 inch) round wonton wrappers
vegetable oil, as needed, for cooking
water, as needed, for cooking
sesame seeds, for garnish (optional)
Directions
Step 1
In a large bowl combine the chicken, scallions, cilantro, garlic, ginger, coconut aminos, vinegar, chili sauce and sesame oil.
Step 2
Place the wrappers on a clean work surface and cover with a slightly damp paper towel. Have a small bowl of water on hand to help seal the wrappers.
Step 3
Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrapper with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Transfer to a sheet tray lined with parchment paper.At this point you can freeze the potstickers on the tray and, once frozen solid, transfer to a zip top bag or tupperware and keep frozen for up to 3 months.
Step 4
Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, add the potstickers in a single layer and cook until they start to crisp on the bottom, 2 to 3 minutes. Working quickly, add ¼ cup of water, cover and steam until the liquid has evaporated and the bottoms of the pot stickers are crisp and golden, about 3 to 5 minutes. Repeat as needed until all of the potstickers are cooked.
Step 5
Serve hot garnished with sesame seeds, if desired.
