thai potstickers

I had a bowl of chopped cabbage and carrots that I had meant to use for a stir-fry, but ran out of room in the pan, so I stuck 'em in the fridge for future use. Fast forward to tonight... driving home from work I started obsessing about that bowl of carrots and cabbage. They are not expensice ingredients by any means, but I hate to waste food, and I spent time chopping them! While getting my hair cut, it randomly occured to me to make potstickers.

Using my iPhone while wandering the grocery store, I found several recipes that gave me a good idea of how to prepare and cook potstickers, and some recipe ideas, and this is what I ended up with. These are good for a weeknight because they cook fast. Assembly takes a while, but not forever (especially when you are a sloppy folder like myself). And this used the whole package of wonton wrappers, so I have a bag full of frozen potstickers for future dinners! They had great flavor, too. Mmmmm....ginger.

Thai Chicken Potstickers

-2 cups sliced red cabbage
-5 carrots, sliced
-thumb of ginger, grated
-3 cloves garlic, grated
-2 cups cooked chicken
-1/4 cup soy sauce
-2 teaspoons sesame oil
-1 Tablespoon fish sauce
-1 teaspoon white pepper
-a couple pinches of red pepper flakes
-green onion tops from 1 bunch, sliced
-handful of cilantro

-12 oz. package of refrigerated wonton wrappers

-oil for cooking
-chicken stock for cooking (about 1/2 cup per batch of 10-12 potstickers)

Combine first 12 ingredients in a food processor, adding more soy sauce as needed to make everything come together. Place about 1 Tablespoon of the filling in each wonton wrapper. Wet 2 edges of the wonton wrapper with water, and fold over corner to corner, pressing the edges to seal. Fold the side corners over. Repeat until filling and/or wonton wrappers are used up. Heat about 1 Tablespoon of oil in a frying pan. Place potstickers in pan in a single layer without overcrowding. Let cook about 2 minutes on one side, then flip and let cook another minute or two until they are golden-brown. Add 1/2 cup of chicken stock, cover, and let cook about 5 minutes until the liquid is gone, carefully remove from pan (some might be stuck! they're potstickers!), and serve, or keep warm in a 200º oven while you cook other batches. Serve with peanut sauce and Sriracha for dipping.