Daring Cooks: Potstickers

This month's Daring Cooks challenge was Potstickers! I have made these delicious treats before, but have always used prepared wonton wrappers...not this time! I had to make all components from scratch.

Ground chicken was on sale, so I decided to make my filling with that ingredient:

2.5 ounces bamboo shoots, finely diced
2.5 ounces water chestnuts, finely diced
1/2 red pepper, finely diced
1 inch ginger, peeled, microplaned
2 garlic cloves, microplaned
2 scallions, finely chopped
1 carrot, peeled, grated
1 tablespoon soy sauce
1 tablespoon mirin
2 teaspoons sesame seed oil
1 pound ground chicken

Mix all ingredients in a bowl. Fry up a few mini meatballs to see if you like the flavor. I did!

The dough was made from 2 cups of flour and about 1/2 water (add more water if necessary). Knead the dough for a few minutes and the let it sit covered for 15 minutes. I rolled out some of the dough using a rolling pin, but then decided to make life easier for myself and use my pasta machine! So much simpler! I also used my biscuit cutters to cut out the round shapes and then filled them with the ground chicken mixture. My crimping job wasn't the best, but it held everything together. I ended up leaving 2/3 of the dough and filling for the next day.

I decided to pan-fry my potstickers. What I did was pour a few tablespoons of vegetable oil in a pan, added potstickers (in a pretty flower pattern) and let them brown on the bottom.

Then, I very careful poured 1/2 cup of water into the pan, covered it and let the water boil out. Once that happened, I took the lid off and let the potstickers cook for another 2 minutes.

Here's the dipping sauce that I made:

2 tablespoons finely minced ginger

1 scallion, minced

2 shakes of red pepper flakes

1/3 cup soy sauce

1 tablespoon sesame seed oil

1 tablespoon white vinegar

Yesterday, I sauteed the rest of the filling in a pan and made wide pasta from the rest of the dough.