flour
Filling Ingredients
12 ground chicken (thigh meat is moster and more flavorful!)
3-4 scallions, finely chopped
1 T minced fresh ginger
1 T red wine vinegar
1 T soy sauce
1 T sesame oil
1 T vegetable oil
pinch pepper
Sauce Ingredients
3 T soy sauce
3 T mirin
1 T sesame oil
1 tsp minced fresh ginger
Sauce Directions
Stir together all ingredients in a small bowl.
Pot Sticker Directions
Combine all ingredients in a bowl, stirring until well mixed with no large chunks of meat.
Line a baking sheet with parchment; dust with flour.
Lay out 6 wrappers on counter (or flat work surface). Brush edges with water. Place 1½ to 2 tsp filling slightly off center in each wrapper. Bring the edges together, pleating as needed, and press to seal well creating a half moon shape (or get creative!). Place pot stickers on flour-dusted baking sheet. Cover with a dishtowel -- very slightly damp -- as you continue to work to keep pot stickers from drying.
Add 1-2 T vegetable oil to a medium or large skillet over high heat. Place dumplings carefully -- sealed edge up in several rows, or a sprial pattern in the skillet. Crowd them, let them touch. Fry until golden brown on the bottom (approx 2 minutes).
Reduce heat to medium. Carefully add water to depth of ¼ inch. Cover and let cook until water is evaporated (approx 5 minutes) -- after 3 minutes slide lid ajar to let steam escape.
Listen for frying/sizzling sound. Uncover. Fry an additional 1 or 2 minutes to crisp bottoms.Remove from heat. Transfer to plate with bottoms up (keeps them crisper). Serve with dipping sauce.
