Garlic Chicken Cilantro Potsticker (Gyoza)

I have a weakness for Asian dumplings and have always wanted to learn how to make my own. I finally found my go-to recipe, Lovely Lanvin's gyoza recipe.  It is so easy to follow even for beginner cooks.  My husband requested that I make a potsticker with chicken and cilantro and I was totally up for the challenge.  My chicken cilantro version of Lovely Lanvin's is similar but I changed a couple of things to satisfy my husband's request.  He loved my recipe variation and now I have another recipe to add to my arsenal.

Garlic Chicken and Cilantro Potstickers (Gyoza)
Ingredients for Potstickers:
-1 pound of ground chicken breast
-1 cup of green cabbage, finely chopped
-½ cup green onion, finely chopped (usually 3-4 scallions)
-½ bunch of cilantro, finely chopped
-2 tbsp sesame oil
-1 tbsp mirin
-2 tbsp soy sauce
-2 tsp garlic, minced
-1 tbsp grated fresh ginger (use a spoon to remove skin, it is easier than using a peeler)
-Oil for frying (I prefer canola but you can use vegetable oil also)
-1-2 packages of gyoza wrappers (readily available at most grocery stores)
-small bowl of water
Ingredients for dipping sauce:
-soy sauce
-rice vinegar
-sesame oil
-sliced green onion (amount depends on your preference)
Instructions for potstickers:
1. Mix well all ingredients except cooking oil with your hands. Let mixture sit for at least 1 hour to allow flavors to blend.  This mixture can be made a day or 2 ahead if desired.

2.  Place a teaspoon of the filling in the center of the gyoza wrapper.  Try not to place too much as it will be difficult to seal.

3. Dip your finger in the bowl of water.  Then trace your finger around the outside of the whole wrapper to dampen the edges.

4. Fold the wrapper in half and bring both sides of the wrapper together and press together.  Be sure to make a complete seal.
Make sure the edges are sealed all the way!
5.  Heat your oil in a frying pan on high.  I prefer to use a non-stick pan so I can cut the amount of oil.  Place your potstickers in the pan and fry until the bottoms are almost a dark brown.  Turn down the heat to low and add ⅓ cup of water to the pan and cover.  Allow the potstickers to steam until the water is gone.

Perfect browning of the bottom of the potsticker.
6.  Be careful when removing the potstickers as sometimes there is some yummy juice in the delicate pouch.  Serve with dipping sauce of your choice.

Instructions for dipping sauce:
1. Mix a 1:2 ratio of soy sauce to rice vinegar.
2. Add a couple of drops of sesame oil.
3. Add sliced green onions
4. Mix well and serve


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