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Sesame Chicken Potstickers


Since having mastered; at least according to the table counterparts; stir fry, fried rice,and lo mein, I have decided to attempt a new Asian dish.  Potstickers.  Sesame Chicken Potstickers seemed like the perfect place to start as ingredients were all on hand with exception to the wrappers themselves.

Modifications Made:
Four ounces baby bella replaced shiitake mushrooms, regular soy for reduced soy, and 1/8 teaspoon black pepper for 1/4 teaspoon white.  The biggest modification were the wrappers themselves.  Every post read about potstickers had these cute half moon shaped packets.  Won ton wrappers at my local market were 2" squares making it impossible to make any shape other than triangles.

Scaled for Likability: Great
Not ever having had potstickers, I cannot compare these to past experiences.  When reading about potstickers (which I did for weeks and weeks) and their components, it reminded me of a unfried, slightly soggy egg roll.  Loving egg rolls, the leap of faith was taken and the results were wonderful.

Many, many blogs sites stated it was critical to finely chop all the ingredients to allow for fully cooked filling during the quick cook of the potsticker.  After having eaten a half dozen or so, the table counterpart preferred the potstickers where the cabbage was larger and slightly raw where I preferred the mushrooms to be larger.  Next time these are made, maybe I will half the ingredients to finely chopped and then half not so finely chopped.

This recipe instructed potstickers to be placed in a skillet and cooked on one side until done resulting in one crispy side and one soft side.  The first nine potstickers were made as instructed placing my thicker side down to be crispy but I did not care for the raw slightly uncooked side of the potsticker wrapper.  Following many other instructions on the making of potstickers, the thick side of the potstickers were crisped, potstickers were then flipped and a dash of water was added to the pan, the pan was covered and potstickers finished cooking until water fully evaporated.  Steaming of the second side I found key to a successful potsticker as it allowed the second side to cook slightly, soften in texture, and then slightly crispy.

Are these the best potstickers ever.  Absolutely, I don't know.  As stated, there are no previous culinary experiences to compare.  What I can tell you is that potstickers will be tried again and again in the next coming weeks to prefect my recipe so it can be added the to T&T list.  Yes, they are that good.  Since the ingredients lists are vast from chicken, turkey, or pork; napa, green, or no cabbage; to rive vinegar, rice wine, sesame oil there are going to be lots and lots of potstickers in my near future.  Can't wait!

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