Crispy Chicken and Kimchi Potstickers

anyone who knows me knows of my affinity for korean cuisine. and of my affinity for kimchi. and more specifically, my affinity for all things banchan. i can think of nothing better than an array of small plates to complement a plate of bulgogi or japchae. naturally, i relish the taste of kimchi in my dumplings.

Kimchi and chicken potstickers

recipe:

1 t toasted sesame seeds
1/3 c + 1 T soy sauce
1/4 rice vinegar
1 garlic clove, minced
4 green onions, thinly sliced
1/2 lb ground chicken or turkey
1/2 lb kimchi, drained and finely chopped
1 egg, beaten
2 t cornstarch
1/2 T sugar
1/2 t salt
1/4 pepper
gyoza wrappers
2 T vegetable oil
1 c water

1. in a small bowl, stir 1/3 cup of the soy sauce with the vinegar, water, garlic, 1 green onion, and sesame seeds.
2. in a large bowl. combine and mix the ground turkey with the kimchi, remaining green onions, egg, cornstarch, sugar, remaining soy sauce, salt and pepper.
3. place gyoza wrappers on a work surface and lightly moisten the edges of the wrappers with water. place a spoon of the filling on one side of each wrapper and fold in half to form half moons. press the edges of the wrapper firmly to seal. repeat with the remaining wrappers and filling.
4. in a large, nonstick skillet, heat 1 tablespoon of the oil. add half of the potstickers to the skillet. pour in 1/2 cup of the water, cover and cook over moderately high heat until the water has evaporated, the filling is cooked through and the bottoms are browned, about 10 minutes. transfer to a serving platter and repeat with the remaining oil, potstickers, and water. serve with the dipping sauce on the side.

5 thoughts on “Crispy Chicken and Kimchi Potstickers”

  1. I love kimchi too, but i have never had them in potsticker, they sound so yummy i may have to try my hand at making them.

    by the way, when i was reading your blog from iran none of the pictures were showing up. i think maybe whatever photo service you use is filtered there.

  2. niki joon, welcome back! i saw your photo essay on iranian.com; i’m looking forward to more hopefully!

    as for kimchi, give the recipe a try. i’m on the lookout for a good korean cookbook so i can learn to make other types of banchan.

    and thanks for the heads up on the photo hosting, perhaps i’ll switch over.

  3. oh heres a recipe for “non-smelly” (LOL) kimchi. i think its like chinese version of kimchi that my friend ate at a shabu shabu restaurant (yes shabu is japanese)…puahaha

    -napa cabbage (2-3 cups)
    – jalapeno peppers
    – dry red pepper flakes (asian kind)
    – green onions
    – rice wine vinegar
    – soy sauce
    – honey
    – white pepper

    slice the vegetables lengthwise in very very thin strips
    add 1/3 tablespoon of red pepper flakes, three tablespoons of rice wine vinegar, tablespoon soy sauce, teaspoon honey and white pepper to taste

    sauce should be enough to marinate cabbage in but not enough to soak wholly
    toss and enjoy right away

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