The Easter holidays are over, the everyday life can start again! Do you know the feeling of “weekend hangover”? If the long weekend was sooo nice and relaxing that it’s really hard to get started with the new week? Even if nothing extraordinary happened and we mostly were lounging around in the apartment or on the terrace, I enjoyed the days off so much.
Having some time to read a book, listening to some podcast episodes, taking care of the plants… it was wonderful.
And: finally having the time and leisure again to try something new. Something I wanted to try for such a long time but never really did it in the end. And what was ultimately much easier than expected: chicken potstickers with spicy soy-honey-chili sauce.
For those of you who don’t really know the term potstickers: these are small dumplings filled with different types of meat, fish or even just with vegetables. Originally coming from Asia – Guo Tie in China or Gyoza in Japan – potstickers are very variable. You can therefore perfectly adapt them not only to your diet, but also to your taste.
Of course you can make the wrappers yourself. In this case, I used ready-made frozen wrappers for this recipe, which can be bought in every Asia shop (look for “Gyoza wrapper”). Let them thaw for a short time and you’re ready to fill them!
These chicken potstickers are also ideal as a snack or as a savory appetizer, if you want to prepare something a bit more special for your friends and family.
Chicken potstickers with soy-chili-honey sauce
Zutaten / Ingredients
- 2 pcs chicken or turkey breast
- 2 carrots
- 1 spring onion (scallion)
- 1 thumb-sized ginger
- 80 g sugar snaps
- 1 garlic clove
- 1 package of gyoza wrappers
- 40 ml soy sauce
- 3 tbsp sesame oil
- dash of oyster sauce
- 2-3 tbsp sesame (for the crust)
For the soy-honey-chili sauce:
- 2 tbsp honey
- 1 small chili chopped
- 1 small piece of ginger peeled and grated
- 100 ml soy sauce
- 1 tbsp sesame oil
Anleitung / Instructions
- With a very sharp knife, finely chop the chicken breasts. Peel and grate the carrots. Clean the spring onion and sugar pods and cut them into very thin rings. Peel the ginger and grate finely. Peel and squeeze the garlic clove. Mix everything together in a bowl.
- Add the soy sauce, oyster sauce and sesame oil and mix thoroughly. Leave to rest for about 15 minutes.
- Now we can start with the most important part: filling the wrappers. Place approx. one heaped teaspoon from the filling in the middle of the wrappers. Make sure you do not use too much of the mixture - the filling should not run out during the cooking process!
- Wet the edges of the wrappers well all around with a little water (as a result, the edges will stick well to each other and the filling can not run out) and fold into a crescent.
- Seal the edges by pressing them together. Make pleated folds on the whole edge of the potsticker and pinch firmly with your damp fingers.
- Moisten the dumplings on the bottom with a little water. Dip them into the sesame seeds so that the entire bottom half is covered.
- Heat a little sesame oil in a frying pan and fry the potstickers on medium heat for about 5 minutes until the sesame is golden brown.
- Pour in a little water and reduce the heat immediately so that the water is just simmering. Cover the pan with a lid and let them steam for about 6-7 minutes. Remove the potstickers from the pan and serve them on a plate.
- For the soy-chili-honey sauce, mix all the ingredients together and serve it together with the potstickers. Bon Appetit!
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