I have this love-hate relationship with potstickers and wontons. I love to eat them and hate to make them. It kills me too! They are such an easy thing to make, but just as with any sort of individually wrapped food... it's time consuming! So I will start this off by saying, these are so easy-peasy - just be sure that you have some time on your hands to sit there and form each of them. It's not too bad, I think it took about an hour for me to prepare and cook these these, start to finish.
These potstickers are a million times tastier and better for you than the ones you'll get pre-made or at any restaurant. Why? Because you have complete control over what's going into them and how well they're cooked. Seriously, if I had the time I would make them everyday to eat.
Now, normally I would't step out of the box quite this far, but I had some leftover jalapeños and some lovely local peaches that needed to be used up, so I figured why not make some Asian fusion!
Now, I know it might sound a little out there to mix the peach and jalapeño in there with a traditionally asian food, but I promise it all works out well together in the end. The sweetness of the peach tames down the spice of the jalapeño and hot sauce while the chicken, ginger, and soy all strive to hit those 'classic' flavor notes.
I always have trouble finding round potstickers. The square ones are in the produce section, but I like the round ones for show. I managed to find these in the freezer part of the asian section in my grocery store, but you may have to scout out your store to find them. The square ones will work the same, just folded differently.
I served my potstickers with a lightly dressed side salad of butter lettuce and served carrots, but these would also make a great appetizer to any asian style meal, or even paired with some soup!
I feel like I should also note that, yes, you are cooking the raw chicken inside of the wrappers. I checked mine to verify they had reached the proper temperature inside before serving and they were perfectly ready to enjoy.
Also, be sure that you pinch the edges of the potstickers very tightly together, you don't want any of the filling escaping during cooking!
Peach Jalapeño Chicken Potstickers & Spicy Soy Dipping Sauce
Servings: 9 • Size: 3 Potstickers • Calories: 171.8 • Fat: 7.8 g • Carb: 17.7 g • Fiber: 0.7 g • Protein: 7.5 g • Sugar: 2.1 g • Sodium: 302 mg
1/2 Lb. Ground Chicken
3/4 C. Chopped Mixed Greens
1/2 C. Chopped Peach
2 Tbsp. Chopped Chives
1/2 Jalapeno, Seeded & Minced
1 Tbsp. Fresh Grated Ginger
1-3 Garlic Cloves, Minced
1 Tbsp. Sesame Oil
1 Tsp. Hot Sauce (Such as Sriracha or Frank's.)
1/2 Tsp. Rice Wine Vinegar
1/8 Tsp. White Pepper
27 Round Wonton Wrappers
2 Tbsp. Vegetable Oil, Divided
Spicy Soy Dipping Sauce:
2 Tbsp. Reduced Sodium Soy Sauce
1 1/2 Tbsp. Brown Sugar
1/2 Jalapeno, Seeded & Minced
1 1/2 Tsp. Rice Wine Vinegar
1 Tsp. Hot Sauce
1/2 Tsp. Sesame Oil
Sesame Seeds (Optional)
Chives, Minced (Optional)
Combine the chicken, greens, peach, chives, ginger, garlic, sesame oil, hot sauce, vinegar, and pepper into a medium bowl until well blended.
Place wrappers on a work surface. Spoon 1 tbsp. of the chicken mixture into the center of each wonton wrapper.
Rub the edges of the wrappers with water using your fingertip.
Fold the dough over the filling to create a half-moon shape, and pinch the edges to seal.
Heat 1 tbsp. vegetable oil in a large skillet over medium heat.
While the pan is getting hot, whisk together the ingredients for the spicy soy dipping sauce in a small bowl; set aside.
Place about half of pot stickers in bottom of skillet and cook 2-3 minutes per side until lightly browned.
Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed.
I flipped mine about halfway through again, but I'm not sure that's needed.
Remove the potstickers from the skinny; set aside and keep warm.
Wipe skillet down and repeat procedure with remaining vegetable oil and potstickers.
Serve immediately with the spicy soy dipping sauce and enjoy!
I served mine with a fresh chopped butter salad with shaved carrots and asian vinaigrette.