1 lb. ground chicken
1/2 head of small green cabbage
3 green onions
2 cloves garlic
1 1/2 inch piece of fresh ginger
1 1/2 tbsp soy sauce
1 tsp rice wine vinegar
1/4 tsp white pepper
1 tbsp cornstarch
40 potsticker wrappers
½ tbsp peanut oil
1 tbsp sesame oil

1. Start by preparing the vegetables. Remove the outer leaves from the cabbage and shred the remaining leaves into thin, 1/2 inch long pieces. Keep in mind you want these to be super thin shreds since the cabbage will not be par boiled and will remain slightly crisp in the final potsticker.


2. Next, rinse thoroughly and then dice both the white and green parts of the green onions.


3. Peel and dice the garlic.


4. Peel and mince the ginger.


5. Then in a large bowl mix together the ground chicken, soy sauce, vinegar, white pepper, cornstarch, green onions, garlic and ginger.


6. Once they are mixed, add the cabbage shreds and use your hands to make sure they are incorporated evenly into the meat mixture.


7. Next, fill the wrappers. Make sure to have a bowl of water near by to seal the edges of the wrappers, and a clean plate on which to place the finished potstickers. Then place a little of the meat mixture in the center of one of the wrappers. Using your index finger, dip it in the bowl of water and wet the entire edge of the wrapper. Then fold the wrapper in half forming a half circle. Now you can either press firmly to seal the wrapper, or for a more professional look you can pleat the wrapper starting at one corner and making pleats until you come to the other corner. To see a video on how to pleat these wrappers, click here.


8. Once all the wrappers are filled, add the peanut oil to a non stick pan or pot that has a tight fitting lid. Spread the oil thinly using a paper towel and heat it on medium high.


9. When the oil is hot, add about 15 to 20 of the dumplings making sure to not over crowd the pan. Depending on the size of your pan you may be able to cook more at one time.


10. Then add 1/2 cup of hot water and cover letting them cook about 7 to 8 minutes, or until the water evaporates completely.


11. When the water evaporates drizzle the sesame oil on top of the dumplings and let them cook for 1 more minute, or until the bottoms brown.


12. Then using a spatula carefully remove them from the pot and place them on a plate to be served. Keep in mind these are called potstickers because at this point they tend to slightly stick to the bottom of the pot. Slowly removing them, as well as not crowding the pot makes this process simple. Makes about 40 ginger chicken potstickers, Enjoy!