Potstickers and Kung Pao Brussels Sprouts

So we had lots of leftover ground chicken and thought it would be fun to do something creative and simple, these were creative but far from simple. We spent two and a half hours making these from scratch.12948587_10204700264820433_1013472528_oExcuse how grainy and blurry this picture is, but here’s the chicken mixture in the wonton wrappers before we folded them. It was ground chicken, garlic, onions, shallots, green onions, ginger, coriander, cabbage, shitake mushrooms, chili peppers, soy sauce, chili paste, rice vinegar, sesame oil, sriracha, salt, and pepper. We saut√©ed it all until the chicken was cooked and then spooned it onto the wonton wrappers.

12959374_10204700264940436_1934908305_oCooking videos make folding potstickers look so easy and it is not. Once they were all laid out with filling, we rubbed water on the edge of one half and folded them over and then tried to fold them to look pretty like real potstickers, and also because this keeps them folded better. This took a lot longer than expected and the potstickers can be really hard to seal if there’s any excess water.

12952802_10204700265020438_301224000_oWe finally cooked them the same way you would frozen potstickers. Vegetable oil would have been ideal but we don’t really like the type of vegetable oil they use in Denmark, and we were also out of it. Instead we used olive oil which worked just as well. We got the oil very hot and pan fried the potstickers on both sides and then steamed them. There was a bit of trial and error involved in this and it took forever because there were so many of them.

12970450_10204700264540426_1761147321_oHere’s our finished product, not pictured is soy sauce and sriracha for dipping. The potstickers were so good I’m so proud of how well we were able to improvise yet another recipe (check out the update at the end of my paella post to hear about making paella without a recipe, I’m pretty impressed with myself for that). The kung pao brussels sprouts were also improvised. We roasted them with olive oil and garlic and then added the same spices that were in the potstickers. We topped everything with green onions and then ate our weight in potstickers. Tomorrow’s going to be a day of ¬†leftovers from around the world, paella and potstickers!

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