Curry Chicken Potstickers

These bundles are a top pick for dim sum, the appetizer course served in Asian restaurants. Just like egg rolls, potstickers encase a flavorful filling (ground chicken, broccoli, soy, and curry) inside a paper-thin dough.

3 users rated this recipe an average rating of 3.5
  • Yields: 30 appetizers
  • Prep: 1 hr
  • Cook: 14 mins
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Curry Chicken Potstickers
tablespoons soy sauce
tablespoon cornstarch
teaspoons curry powder
teaspoon toasted sesame oil (optional)
teaspoon sugar
cup packaged shredded broccoli (broccoli slaw mix) or cabbage with carrot (coleslaw mix)
ounces ground raw chicken
tablespoon finely chopped onion
potsticker or wonton wrappers
Cooking oil
  1. For filling, In a mixing bowl combine soy sauce, cornstarch, curry powder, sesame oil (if desired), and sugar. Finely chop slaw. Add slaw, chicken, and onion; mix well. Cover; chill for up to 24 hours.
  2. Spoon 2 teaspoons filling onto each wrapper. Moisten edges with water. Fold wrappers in half over filling. (For wontons, fold one corner over filling to opposite corner.) Fold pleats along edges; press to seal.
  3. Arrange potstickers, pleated edges up, on a lightly floured baking sheet, pressing gently to flatten bottoms. Cover and chill until ready to cook. (Or, place on baking sheet; freeze for 30 minutes or until firm. Transfer to plastic freezer bag or airtight freezer container; seal, label, and freeze up to 1 month. Let thaw for 30 minutes before cooking.)
  4. In a 12-inch skillet heat 2 tablespoons oil. Arrange half of the potstickers, pleated edges up, in skillet. Cook, uncovered, over medium heat for 1 to 2 minutes or until bottoms are light brown. Reduce heat to low.
  5. Remove from heat; carefully add 2/3 cup water all at once near edge (oil may splatter). Return to heat. Cover; cook 10 minutes more. Increase heat to medium-high. Uncover; cook 3 to 5 minutes or until filling is no longer pink and water is evaporated.
  6. Add 2 teaspoons oil. Lift and tilt skillet to coat potsticker bottoms. Cook, uncovered, 1 minute more. Gently remove potstickers from skillet. Drain on paper towels. Keep warm in a 300 degree F oven. Makes 30 appetizers.
Nutrition Facts (Curry Chicken Potstickers)
    Per serving:
  • 45 kcal cal.,
  • 2 g fat
  • 5 mg chol.,
  • 119 mg sodium,
  • 5 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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