Calories 60, Carbs 4 grams, Fat 2 grams, Protein 7 grams
- 1 pound ground chicken, ground pork or 1 package of well-drained, extra firm tofu, crumbled
- 1 bunch scallions
- ⅓ cup fresh cilantro leaves, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon coconut aminos or low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons chili garlic sauce, more to taste
- 2 teaspoons sesame oil
- 32 (3 inch) round wonton wrappers
- vegetable oil, as needed, for cooking
- water, as needed, for cooking
- sesame seeds, for garnish (optional)
- In a large bowl combine the chicken, scallions, cilantro, garlic, ginger, coconut aminos, vinegar, chili sauce and sesame oil.
- Place the wrappers on a clean work surface and cover with a slightly damp paper towel. Have a small bowl of water on hand to help seal the wrappers.
- Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrapper with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Transfer to a sheet tray lined with parchment paper.At this point you can freeze the potstickers on the tray and, once frozen solid, transfer to a zip top bag or tupperware and keep frozen for up to 3 months.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, add the potstickers in a single layer and cook until they start to crisp on the bottom, 2 to 3 minutes. Working quickly, add ¼ cup of water, cover and steam until the liquid has evaporated and the bottoms of the pot stickers are crisp and golden, about 3 to 5 minutes. Repeat as needed until all of the potstickers are cooked.
- Serve hot garnished with sesame seeds, if desired.