These potstickers were very tasty, and we gave them 4/5 stars.  They were (not hugely) tastier than the frozen store-bought variety, but knowing exactly what is inside of them was a huge bonus.

The recipe is from thekitchen.com. Laurie is on a cabbage kick right now, and this recipe gave her a chance to pull a head of cabbage out of the refrigerator and get it chopped up (very finely with a cheese grater).  A simpler alternative is store-bought cole slaw mix.

Funny that thekitchn.com shows prep time as 10 minutes.  Seriously?  Getting all these ingredients together and measured took way more time... maybe it was an hour+ before she could begin cooking. On the other hand, the effort resulted in at least 3 dozen potstickers.  We consumed perhaps 5 each and the remainder were frozen for a couple of meals in the future.

Despite all the work, it looked like Laurie had a good time wrapping up these little morsels in the little (3 1/2 diameter) potsticker wrappers.

So, if cooking is your hobby and you enjoy your time in the kitchen, go for it.

O1028959-LR

A few of the steps:

O1028921-LR A cheese grater was used to get the cabbage really fine

O1028922-LR Shallots

O1028925-LR Laurie chose to do 1/2 shredded carrots (with cheese grater) and 1/2 cabbage instead of all cabbage  O1028926-LR What would the recipe be without garlic  O1028929-LR
Egg mixture  O1028945-LR At this point all the ingredients have been mixed into the bowl  O1028933-LR
Potsticker wraps  O1028931-LR One serving of the mixture ready to be wrapped O1028938-LR Pinching it all together is kind of fun. Very cute O1028948-LR O1028959-LR Finished potstickers served with soy sauce and steamed broccoli

What you need:

• 8 ounces finely shredded cabbage or coleslaw mix (about 3 packed cups)
• 1 teaspoon kosher salt
• 1 large egg
• 2 medium scallions, thinly sliced (about 1/4 cup)
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground chicken
• 1 (10- to 12-ounce) package round Asian dumpling wrappers (about 3 1/2 inches in diameter, sometimes labeled gyoza or potsticker wrappers)
• 1/2 cup vegetable oil, divided
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar
• 1 medium scallion, thinly sliced
• 1 to 2 teaspoons chile-garlic sauce, such as sambal oelek (optional)

Laurie's suggestion:

• Use 4 ounces of finely grated cabbage and 4 ounces of grated carrots.  Use a cheese grater for both.

What to do:

• Follow the instructions from thekitchn.com, here: https://www.thekitchn.com/easy-chicken-potstickers-261538