Chicken or Pork Potstickers
  1. ½ lb of chicken breast, cut into chunks (boneless and skinless)
  2. ½ lb of chicken thigh, cut into chunks (boneless and skinless)
  3. OR
  4. 1lb of pork tenderloin, cut into chunks
  5. 1 head napa cabbage
  6. 3 cloves garlic, minced
  7. ½ package chives, chopped
  8. 3 T. sesame oil
  9. ½ t. salt
  10. 2 T. light soy sauce
  11. 2 T. mirin*
  12. ½ t. pepper
  13. 1 package tofu, sliced and squeezed of excess water
  14. Won ton skin wrappers
  1. Take the napa cabbage and shred in a food processor with the shredding disc. Remove the cabbage and place in a bowl. Sprinkle salt over the cabbage and mix. Set cabbage aside. Take garlic cloves and mince in the food processor with the blade attachment. Add chicken or pork and process until the meat is fully processed. Place minced meat in large bowl.
  2. Take cabbage and squeeze out excess water, using your hands or cheesecloth. Add cabbage & tofu to the meat mixture. Add chopped chives, sesame oil, salt, pepper, mirin, soy sauce, and pepper. Mix thoroughly and set aside.
  3. Take wonton wrappers and place in dumpling mold. Add about 1 small spoonful of pot sticker filling to the middle of the mold. Place water around the outer edges of the wonton wrapper and fold mold together. Repeat until all the filling has been used.
  4. Fill a nonstick pan with 1 tablespoon of oil and heat on medium high heat. When pan is hot, place pot stickers in pan. When one side of the pot stickers are fully browned, add chicken broth/stock to cover the bottom of the pan and cover. When all the liquid is gone from the pan, the pot stickers are done.
  1. *Sweet cooking rice wine
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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