I have made a lot of potstickers over the years. Frankly, I can’t stand wrapping them, and usually hand that duty over to my lovely and wonderful boyfriend. He loves the things, so luckily he doesn’t mind helping out.
- 2 frozen chicken breasts
- 1 can cream of chicken soup
- 3 Tablespoons hoisin sauce
- 3 Tablespoons squeeze bottle ginger
- 2 Tablespoons squeeze bottle garlic
- 1 Tablespoon soy sauce
- 1 teaspoon seasme oil
- ½ cup chopped green onions
- 1 package potsticker wrappers
- Olive oil or non-stick cooking spray
- Toss chicken and 1 can of cream of chicken soup into a lined crockpot, and cook on low for four hours.
- Remove breasts from liquid and shred in a medium bowl.
- Combine with hoisin, ginger, garlic, soy sauce, sesame oil, and green onions. Stir thoroughly.
- Place about one teaspoon of filling in the center of a potsticker wrapper. Dip your fingertip in water and gently run it around the edge of the wrapper. Fold wrapper in half and firmly press together edges with the tines of a fork.
- Heat oil or non-stick spray in pan over medium-high heat.
- Quickly and completely submerge each potsticker in water immediately prior to tossing them in the pan.
- Cook about one minute on each side or until lightly brown.
Wanna check out the rest of the Chinese-inspired menu? Try one of these!
- “Krab” Rangoon
- Honey Walnut Shrimp
- Hoisin BBQ Pork Sliders
- Egg Fried Rice
- Veggie Lo Mein
- Mongolian Chicken
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.