I love Asian food. You could say that it’s in my blood, being half Korean. But unfortunately having a deadly seafood allergy limits my ability to eat out at a lot of Asian restaurants because the danger of cross contamination is so high.
I’ve had to rely on cooking Asian food for myself from recipes I have gotten from my mom, my aunts and ones I’ve created on my own.
My Lemon Chicken Potstickers are one of my all-time favorites. They have even won my mom’s approval (which I have to tell you is a freaking miracle). Believe me, these delightful little dumplings are super delish.
Let’s get started!
Grab some ground chicken, light soy sauce, sesame oil, garlic, lemon, green onions and gyoza wrappers.
Put the chicken in a large bowl and add the lemon juice, grated lemon peel and chopped onions.
Now add the soy sauce and sesame oil. Use the light soy sauce or it will be waaaaaay too salty. Mix everything together.
Place about a teaspoon of filling in the middle of a gyoza wrapper.
Now moisten the edges of the wrapper with water.
Fold in half and pinch together the edges, making little pleats as you seal the wrapper. Or if you’re really hungry and don’t want to take the time to pleat, just fold in half and seal.
Keep on filling the rest of the gyoza and place on parchment or wax paper.
Put about 12 potstickers in a large non-stick skillet and fry in oil for about 2 minutes until golden.
Carefully add water to the pan.
Cover the pan and steam for 4 minutes. Uncover and simmer 3 minutes or until the water evaporates. Wipe out the pan between cooking the batches of potstickers.
Now you have perfect little potstickers!