Chicken Potstickers

Servings: 2 | Serving size: 5 potstickers

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe does not make very good leftovers.

Serve with Thai Peanut Sauce

AND

Serve with Thai Cucumber Salad

Place the ginger, garlic, chicken thighs, five spice power, soy sauce, and cayenne in a food processor fitted with a steel blade.

Use the pulse button and process gently until the mixture is the consistency of ground beef.

Remove to a bowl and add the cabbage.

Using a rubber spatula, blend well.

Roll the mixture into 10 balls. Place the balls on a plate lined with wax paper and place in the freezer for 20 minutes.

Place the warm water in a large bowl.

One at a time dip a rice paper wrapper in the warm water until it softens. (This will not work well using cold water!)

Place the softened wrapper on a plate and add one of the balls of the chicken and cabbage mixture.

Fold the bottom up about 1/3 of the way to cover the ball. Flatten the ball slightly into a cylinder and then fold the sides inward to form an envelope. This is much like rolling a burrito.

Roll the ball up into a cylinder and pat to seal. Dip your hands in the water as needed to keep them damp and keep them from sticking to the rice paper.

Repeat for all ten balls.

Place a large griddle on the range (or if using an electric griddle) over medium high heat.

Add 1/2 teaspoon of the sesame oil and then the potstickers.

Cook on each side for about 5 minutes. Turn them on all four sides and add 1/2 teaspoon of the sesame oil each time you turn.

Serve after cooking for about 20 to 25 minutes.