Chicken and Triple Mushroom Potstickers
When I lived in residence at the University of Toronto, I was so fortunate to be surrounded by a variety of different cultures, with students from all over the world travelling to study at the same school. With so many international students living in the same residence building as me, I was also very lucky to get to try some great home cooking from so many different cuisines from all over the world.
With Chinese New Year coming up on February 8th, I'm reminded of fun times at the dorm test-tasting dumplings and potstickers with other students who lived on my floor that were celebrating the holiday with a giant feast. I couldn't help but try my hand at what I'm calling my Chicken and Triple Mushroom Potstickers, and I was surprised at what I was able to cook up!
Fast forward six years later, and I still have not really tried my hand at making my own Chinese food until now. I've never made potstickers or cooked with wonton wrappers before – nothing more authentically Chinese in other words. I think you will be pleasantly surprised to discover how easy the process is, and how delectably simple.
Anyone who knows me knows I'm obsessed with mushrooms, so three different kinds made an appearance in this Chicken and Triple Mushroom Potstickers recipe. If you can make it to a grocery store that allows you to buy mushrooms in bulk, that's probably the best way to do it. You can pick and choose just four or five mushrooms from each different kind, and that will be enough for your filling. Triple mushroom? Triple delicious!
The best part about this appetizer is that these potstickers are perfect for entertaining a crowd, and even if you'd like to enjoy some solo (like yours truly), you can freeze the potsticker filling and make them with fresh wonton wrappers in the future, or you can fry the potstickers and then freeze the finished product to be reheated at a later time in the oven. I prefer freezing the filling just because the wonton wrappers lose their crunch when reheated, but luckily all the flavour holds up!
Will you be trying my Chicken and Triple Mushroom Potstickers recipe? If you do be sure to tag me on Instagram and Twitter so I can see your creations!?
Chicken, Red Cabbage & Triple Mushroom Potstickers
- Wonton wrappers
- 1 tbsp olive oil
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp gingerroot minced
- 1 lb ground chicken
- 3 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 Button mushrooms minced
- 4 shittake mushrooms minced
- cup Handful enoki mushrooms minced (about 1/2chopped)
- 1 tbsp sesame seeds
- 1/3 cup chopped red cabbage
- 2 green onions chopped
- Over medium heat, sauté garlic and ginger in olive oil for 30 seconds until fragrant. Add ground chicken, soy sauce, rice vinegar, chili garlic sauce, sesame oil, salt and pepper, and sauté just until chicken is cooked through (about 4-5 min).
- Turn heat down to low, and add mushrooms, sesame seeds and cabbage, cooking for another 5 min. Remove from heat and stir in green onions.
- Unwrap wonton wrappers from packaging and set out on a large, very lightly floured surface. spoon about 1 tbsp of filling into each wrapper, and use water to seal the edges, pressing with a fork if needed. Continue until you've used all the filling or until you have enough potstickers.
- Over med-high heat, heat olive oil in a large pan. Cook potstickers one layer at a time for about 45 seconds each side (more if desired - just be sure to watch they don't burn!)
- Serve right away, or freeze any cooked portions for a future date - they can be reheated in a 400 F oven for 15-20 minutes. The filling also freezes well if you want to make more with fresh wonton wrappers at a later date!