These Chicken & Shrimp Potstickers, which I like to call ‘little flavour boats,’ are bursting with flavour, and easy to make. Imagine juicy shrimps and tender chicken mix – all tucked inside a crispy shell. These little flavour boats are a true treat you won’t want to miss!
Before I developed this recipe, I used to prefer buying my potstickers from the local grocery store. However, I couldn’t always do that because they were costing me an arm and a leg – really, they were THAT expensive, at least in the area where I live. To be honest, store-bought potstickers are always too salty for my taste anyways. That’s why I decided to create my own version of potstickers, and they have been my go – to ever since. Plus, they are super easy to make and freeze well too. These potstickers don’t require many ingredients, but it’s the way these simple ingredients come together in this recipe to create flavourful potstickers that makes it truly worth trying it out. You don’t need a huge list of ingredients for this recipe; in fact, most of what you need for this recipe are likely your everyday ingredients!
Chicken & Shrimp Potstickers
Ingredients
- 20 pieces Dumpling/Wonton Wrappers square
- 200 Minced chicken
- 6 pieces Shrimps/Prawns peeled, deveined and minced
- 2 tsp Ginger grated
- 1 stalk Spring Onion finely chopped
- 5 sprigs Fresh Cilantro/Coriander finely chopped
- 1 tbsp Light Soy Sauce
- 1 tbsp Cornstarch
- 1 tsp Ground Black Pepper
- 2 tbsp Vegetable Oil neutral tasting oil
- 120 ml Water
Instructions
- In a large bowl, combine the finely chopped shrimps, minced chicken, ginger, spring onions, cilantro, soy sauce, corn starch, and black pepper (white pepper is also a good alternative). Mix until well incorporated and set aside.
- Create your potsticker station. Place a saucer of water beside your working surface. Take one potsticker sheet from the stack and lay it on flat, dry surface in a diamond position. Add about 2 teaspoons of filling in the center.
- Moisten the top part of the diamond (left and right) with water using your index finger. Fold the bottom part up to meet the moistened top, forming a triangle. Wet the right corner of the triangle with your index finger and overlap it tightly with the left corner. Repeat.
- Heat oil in a shallow frying pan over medium heat. Place the potstickers neatly in the pan and fry for 2-3 minutes until the bottom is golden brown (fry the potstickers in batches if pan is small, don't overcrowd the pan). Slowly add water to the side of the pan (avoiding the top part of the potstickers) and cover. Cook for 5-7 minutes on medium heat. Uncover and pan-fry for 1-2 minutes to let remaining water evaporate. Optionally, flip the potstickers for overall crispiness. Gently use your spatula to separate the potstickers if they stick and they'll come apart without tearing. Remove potstickers from heat.
- Serve with your favourite dipping sauce!
