- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 1 h 30 m
- Serves
- 65 - 70 potstickers
Ingredients
- 1 tbsp
- sesame oil
- 15 mL
- 3 tbsp
- grated fresh ginger
- 45 mL
- 2 tbsp
- finely grated garlic
- 30 mL
- 1 tsp
- hot red pepper flakes
- 5 mL
- 6
- finely sliced green onions, divided
- 2 cups
- coarsely grated Brussels sprouts
- 500 mL
- 1 cup
- coarsely grated butternut squash
- 250 mL
- 3 tbsp
- Compliments Dry Garlic Sauce, plus more for dipping
- 45 mL
- 3 tbsp
- low sodium soya sauce
- 45 mL
- 2 tbsp
- cornstarch
- 30 mL
- ½ tsp
- black pepper
- 2 mL
- 1 pkg
- Compliments Extra Lean Ground Chicken
- 450 g
- 1 pkg
- wonton wrappers
- 454 g
- canola oil for pan-frying
Method
Step 1
Heat the sesame oil in a non-stick pan over medium heat. Stir in the ginger, garlic and hot red pepper flakes. Cook until softened and fragrant, 1 to 2 min. Turn off heat. Reserve 2 tbsp (30 mL) of the green onions for garnishing later. Stir in the remainder of the green onion, plus the Brussels sprouts and butternut squash into pan to coat with the aromatics. Transfer mixture into a bowl; chill.
Step 2
In a large bowl, mix together the dry garlic sauce, soya sauce, cornstarch and pepper. When the refrigerated Brussels sprouts mixture has cooled completely, add it to the soya sauce mixture. Also mix in the ground chicken.
Step 3
Have a small bowl of cold water handy. Dip your finger or a pastry brush into the water to wet the edges of the wonton wrappers. Spoon about 1 tbsp (15 mL) filling into the centre of a wrapper. Fold 2 corners together over the filling to create a triangle, then pinch the edges together to seal, pushing out any large air pockets. Make enough potstickers to use up the filling. The potstickers can be cooked at this point or frozen in a single layer on a parchment paper-lined tray, then stored in bags or containers in the freezer for later use.
Step 4
To cook the potstickers in batches, heat 2 tbsp (30 mL) canola oil in a large non-stick skillet over medium-high heat. Place a single layer of potstickers in the pan; fry until bottoms are golden brown, approx. 5 min. Add 1/3 cup (75 mL) water (it will steam) and cover with a lid. Reduce heat to medium; cook until the water has almost evaporated, approx. 5 min. Uncover and cook potstickers another 2 min. (do not turn them over) until wrapper bottoms are crisp and filling is cooked to 74°C (165°F). Repeat process to cook additional batches.
Step 5
Serve the potstickers hot, garnished with the reserved green onions, and additional Compliments Dry Garlic Sauce for dipping.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (4 pot stickers)
- Calories:
- 160
- Fat:
- 5 g
- Saturated Fat:
- 1 g
- Carbs:
- 20 g
- Fibre:
- 1 g
- Sugar:
- 3 g
- Cholesterol:
- 15 mg
- Protein:
- 8 g
- Sodium:
- 340 mg
