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Ingredientes
- 2 Tbsp. each: soy sauce, minced cilantro
- 1 Tbsp. each: sesame oil, dry sherry or possibly Chinese rice wine
- 2 x cloves garlic, smashed, chopped
- 1 tsp chopped fresh ginger root
- 1 3/4 lb grnd chicken breast
- 100 x won-ton wrappers
- 1/4 c. each: chopped green onions, cilantro
- 2 Tbsp. black beans, rinsed, minced
- 2 tsp chopped fresh ginger root Zest of 1 orange
- 1/2 c. peanut oil Bottled plum sauce or possibly soy sauce
Direcciones
- Mix marinade ingredients in medium bowl. Add in chicken; toss to mix.
- Chill 4 hrs. Cut 23/4 inch circles from won-ton wrappers using biscuit cutter, keeping covered with plastic wrap or possibly damp paper towel. Remove meat from refrigerator; fold in onions, cilantro, beans, ginger and zest.
- Place heaping tsp. of the filling in middle of wrapper.
- Moisten edges with water. Fold over; squeeze edges together to seal dumpling.
- Healthy pinch small pleats along sealed edge with wet fingers.
- Repeat with remaining wrappers.
- Heat 2 Tbsp. peanut oil in each of 2 large skillets over high heat till very warm. Add in pot stickers. Cook, shaking skillet once, till pot stickers are golden brown on bottom, about 1-2 min. Add in sufficient warm water to come about halfway up pot stickers; partly cover.
- Cook 4 min. Reduce heat to medium; cook till bottoms of pot stickers are golden and water has evaporated, 5-6 min.
- Gently remove with spatula; place on baking sheet. Cover with aluminum foil.
- Keep in hot oven. Clean skillets. Repeat with remaining oil and pot stickers.
- Serve with plum sauce or possibly soy sauce.
- Make-ahead note: Make pot stickers through Step 2. Place on baking sheets lined with parchment or possibly wax paper; cover with plastic wrap.
- Freeze till hard, about 3 hrs. Remove. Wrap in heavy-duty aluminum foil; place in storage container or possibly plastic freezer bags. Freeze up to 3 months. Cook as in Step 3; there's no need to thaw beforehand.
