Tuesday, 7 August, 2012 - 11:21 am

2 chicken breasts 
1 pack wonton wrappers (not eggroll wrappers) 
Soy Sauce      
Cut chicken breasts into small pieces about the size of a nickel or quarter (not too small to eat but not too big that it will rip the wonton wrapper when folded over).  Trim down the wontons so that they’re a perfect square instead of a slight rectangle.  Place one “nickel-piece” of chicken in the center of each wonton square.  Chiffonade (ultra-fine-slice) the scallions and sprinkle a few pieces atop the chicken.  Fold the wonton and seal shut by moistening the edges with water.  Place in a lightly greased frying pan.  Continue with remaining 50 pieces and lie them closely together in the frying pan (2 or 3 shifts) just slightly overlapping if necessary.  When the pan is full, turn on the flame to medium heat and allow to fry for just about 2 minutes until lightly brown and oil is almost gone.   Fill a cup of a water ¾ full and add 3 tbsp of soy sauce.  Pour the liquid over the potstickers in the pan, lower the heat, and cover the pan for about 8 minutes or until the water is basically gone (don’t let it stick).  Serve hot or cold.   Simple and incredible.  If the soy sauce taste is too strong for your liking try a lighter soy sauce or lessen the proportion to the water – or vice versa.

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