Ginger Sesame Chicken Potstickers with Sweet Chili Pomegranate Sauce


  • 1 pound raw ground chicken, turkey, or pork
  • 1 cup shredded kale
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, grated
  • 2 green onions, chopped
  • 2 carrots, shredded
  • 1/4 cup low sodium soy sauce
  • 2 teaspoons sesame oil, plus more for cooking
  • black pepper
  • 40 round wonton wrappers
  • 1/3 cup raw sesame seeds


  • 1/2 cup sweet Thai chili sauce
  • 1/4 cup pomegranate juice
  • 2 tablespoons low sodium soy sauce
  • 1/2 cup pomegranate arils


  1. 1. In a medium bowl, combine the raw ground chicken, kale, carrots, ginger, garlic, green onions, soy sauce, sesame oil, and a pinch of black pepper, to taste. 
    2. Working with 1 wonton wrapper at a time, spoon 1 tablespoon of filling into the center of each wrapper. Brush water around the edge of the wrapper. Fold the dough over the filling to create a half moon shape, pinching the edges to seal. Repeat with the remaining wrappers.
    3. Place the sesame seeds in a shallow bowl. Brush the bottoms of the potstickers with water and then dredge them in the sesame seeds.
    4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the potstickers and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes, until the filling is cooked through inside. Serve right away with sauce (see below). 
    5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the potstickers. 

Recipe source: halfbakedharvest

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