Chicken Potstickers

     1 lb ground chicken

     2 c chopped won bok

     1 tbsp grated ginger

     1 tsp shoyu

     1 tsp salt

     2 tsp sesame oil

     1 tsp shaoxing wine

     1/2 tsp sugar

     2 tbsp cornstarch

     2 pkgs Chun Wah Kam round wrappers or 1 pkg Twin Dragon gyoza wrappers

     oil (1 tbsp per frying pan-ful)

     chicken broth or water (1/2 c per frying pan-ful)


Combine chicken, won bok, ginger, shoyu, salt, sesame oil, shaoxing wine, sugar, and cornstarch.  Place 2 teaspoons of filling in center of wrapper.  Wet edge with water and seal, making pleats as you go, to form a half moon.   Pleats will naturally cause potsticker to curve.  At this point, potstickers may be frozen in a single layer.  When frozen, potstickers can be bagged together.  To cook, heat 1 tbsp oil in a non-stick skillet.  Place potstickers (directly from the freezer is fine too) into pan, flat-side down.  Add 1/2 cup chicken broth.  Cover pan and cook until most of the liquid evaporates.  Uncover and cook until bottom of potstickers are golden brown.  Serve with shoyu or dumpling sauce.  Makes about 4 dozen.


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