Chicken Potstickers with Bell Pepper, Red Cabbage, and Carrot

chicken potstickers (7 of 7)

When I received bell peppers, red cabbage, and carrots in my CSA box, I searched for recipes that included all three. I found this recipe from Eating Richly and decided to give it a try. I love dumplings and these were no exception. The recipe makes a lot, but they freeze well. I enjoyed these dumplings for about 2 weeks after taking just a little time to fold them up. The original recipe uses beef, but I substituted for chicken.

chicken potstickers

If you want to fold these quickly, just fold the wrapper in half over the filling and seal. When cooking, lay the dumplings on their side in the skillet. To make the dumplings look better, pleat one side as you seal them. I used this video on YouTube to learn how to make the pleated dumpling. It shows the pleating at 2:12 minutes. Place dumplings with this fold with the pleats on top. Be careful not to overfill the dumplings or you won’t be able to seal them well.

chicken potstickers (6 of 7)

Chicken Potstickers with Bell Pepper, Red Cabbage, and Carrot

Prep Time: 45 minutes

Cook Time: 10 minutes

60-90 dumplings

Ingredients

1 carrot, peeled

1 green bell pepper, seeded

1/8 red cabbage

2 tablespoons grated fresh ginger

6 cloves garlic

1/4 cup soy sauce

3 tablespoons rice vinegar

2 teaspoons sesame oil

1 pound ground chicken

6 green onions

90 round dumpling wrappers

1/4 cup canola oil

1/2 cup water

In the bowl of a food processor, add carrot, bell pepper, and cabbage. Pulse until finely chopped. Add in the ginger, garlic, soy sauce, rice vinegar, and sesame oil. Pulse until just combined,. Pulse in the chicken.

Scoop the filling into a medium bowl. Finely slice the green onions and stir into the filling.

Fill a small bowl with water. Place a dumpling wrapper on work surface. Add a teaspoon of filling to the center of the wrapper. Tap your finger in the bowl of water and moisten the edges of the wrapper. Fold the wrapper in half, pleating if desired, and pressing to seal. Repeat until there is no remaining wrappers or filling. To freeze: place on parchment-lined baking sheet in single layer and place in freezer. Once frozen, transfer to large bag.

To cook, heat a large skillet over medium heat. Drizzle with canola oil. Once heated, place potstickers in single layer. Fry until the bottoms become golden. Add 1/2 cup water and cover with lid. Cook until the water evaporates, 6-9 minutes. Remove lid and cook 1-2 minutes until bottoms are golden brown, but not dark. Remove potstickers and serve immediately.

Adapted from Eating Richly

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Comments: 5

  1. chilliandmint 19 April, 2013 at 4:52 am Reply

    looks delicious. Am keen to make my own wrappers though as I find they are never easy to source. Have you ever made your own wrappers? Any pointers? Best Torie

  2. Holly 19 April, 2013 at 1:28 pm Reply

    Your potstickers caught my eye on foodgawker– they look great! I tried to make some a few weeks ago but had trouble making them look nice, although the taste was good. I am going to watch the video you referenced. Thanks for sharing.

  3. […] steamed the dumplings in the photos using the steamer rack in my rice cooker. Check out my Chicken Potstickers with Bell Pepper, Red Cabbage, and Carrot post for directions on how to pan-fry the dumplings. The traditional way to boil Jiaozi is to bring a […]

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