Ginger Chicken Potstickers

filling

• 1 tablespoon sesame oil
• 1 shallot, minced
• 2 baby bok choy, stemmed and diced
• 1 pound ground chicken
• 2 teaspoons grated ginger
• 1 garlic clove
• 1 green onion, thinly sliced

salt and pepper to taste

• 1 large egg, beaten
• 2 packs round wonton wrappers
• 3 tablespoons vegetable oil, divided

1. Pour sesame oil into a pan and place over medium heat. Add shallots and bok choy and saute for 3 to 4 minutes. Lightly season with salt and pepper and remove from heat to cool.
2. In a large mixing bowl, combine ground chicken, ginger, garlic, green onion and cooled bok choy mixture. Season mixture well with salt and pepper and mix together until everything I evenly combined.
3. In a small bowl combine egg and 1 tablespoon water. Whisk together.
4. Brush the edge of a wonton wrapper with egg wash and fill the center with 1 ½ tablespoons filling.
5. Fold potsticker in half, making sure to get rid of any air pockets before completely sealing. You should be left with a half circle. Transfer to a clean plate, resting sealed side up.
6. Repeat steps 4 and 5 until all filling and wrappers have been used.
7. Pour 1 tablespoon oil into a large skillet over medium-high heat and swirl skillet to cover entire bottom with oil.
8. Add about ⅓ of the potstickers to the skillet, seam side up and about ½ inch apart, and sear for 2 to 3 minutes.
9. Pour ¼ cup water into the side of the skillet and quickly cover the skillet with a lid for about 3 to 4 minutes or until steam dissipates and potstickers have cooked though completely.
10. Repeat steps 7 through 9 until all potstickers have been cooked through. Serve with a side of soy sauce for dipping.

To Freeze: Place all wrapped, pre-cooked potstickers onto a parchment lined baking sheet, making sure potstickers don’t touch one another. Place baking sheet in freezer and freeze until all potstickers are completely frozen, at least 2 hours. Once frozen, transfer potstickers into a resealable bag, seal and keep in freezer until ready to use. potstickers can be frozen for up to 3 months. When ready to use, potstickers can be boiled or steamed straight from the freezer, no thawing required.