Girlfriends in the Kitchen - Potstickers & Satays

 I think everyone LOVES potstickers & satays but who ever makes the time to do them at home?  So, the girls and I decided to give it a go.  We did chicken satays and veggie potstickers.

Veggie Potstickers:


3 tablespoons vegetable oil
1 leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded
1 bunch cilantro
1 cup diced mushrooms
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater

24 wonton wrappers

Combine everything in the wok and fry in the oil on HIGH heat!  When it gets softened, then start making your pot stickers with the wonton wrappers.  You will need a little bowl of water to seal the edges.  Here's a little demo of how to wrap them.  Wrap them up in a parchment lined tray.

Then you must cook them as follows because I have tried different ways, and they end up getting ripped apart.  Also, I found that throwing them in the freezer after preparation keeps them together.  Some of the girlfriends who transported theirs home, the wonton wrappers melted away & tore from the heat in the car.  So freezing them before they left would have helped with that.  

Heat 2 Tbs oil in your pan that has a good fitting lid with it.  Place the potstickers in the pan once the oil is hot.  Lightly brown the bottoms while shaking the pan to prevent sticking.  Then add 1/2 c water to the pan and immediately put the lid on to steam them.  Cook for a couple of minutes or until they are translucent.  Serve them with the dipping sauce.

Dipping Sauce:

1/4 cup light soy sauce 

2 tablespoons rice wine vinegar 

1/2-inch piece fresh ginger, peeled and finely grated 

1 teaspoon sugar 

1/2 teaspoon toasted sesame oil 

1/2 lemon, zested 

1 teaspoon chopped cilantro 

Just combine all the ingredients.

Chicken Satay:

skewers soaked in water (this prevents scorching on the grill)

1 lb. chicken breasts cut into thin strips

1 c. soy sauce 

2 T. sesame oil 

3 chopped garlic cloves

2 T. grated fresh ginger

2 T. sugar 

3 sprigs chopped scallions 

Combine marinating ingredients and add chicken strips.  Marinate as long as you can.  Then Skewer the chicken onto the sticks.  Cook and then grill.  Serve with your favorite dipping sauce.  I made a peanut sauce.  

Peanut Sauce:

1 cup smooth peanut butter

1/4 cup low-sodium soy sauce

2 teaspoons red chili paste, such as sambal

2 tablespoons dark brown sugar

2 limes, juiced

1/2 cup hot water

1/4 cup chopped peanuts, for garnish

Combine all the ingredients in the food processor & serve.