Lemongrass Chicken Potstickers Recipe

Mince and shred

Finely mince the white bottoms of the lemongrass stalks (about 2 tbs). Finely shred the cabbage and squeeze out excess moisture in a clean towel or paper towels until barely damp.

In a mixing bowl combine 1 cup ground chicken, minced lemongrass, 3 tbsp thinly sliced green onions, 1 tsp minced garlic, 1 tsp grated ginger and 1/2 cup squeezed shredded cabbage. Mix gently to combine.

Add 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice wine, 1 tsp sugar, 1 tsp salt and 1/2 tsp black pepper to the bowl. Stir until mixture is evenly seasoned and slightly sticky. Taste a small pinch by cooking briefly in a skillet if desired and adjust seasoning.

Prepare a small bowl of water for sealing and a lightly floured work surface. If wrappers are slightly dry, cover with a damp towel. Optionally toss filling with 1 tsp cornstarch to bind if filling is wet.

Place one wrapper on the work surface. Spoon about 1 tsp to 1.5 tsp of filling into the center (small amount—do not overfill).

Dip your finger in water and moisten the wrapper edge. Fold wrapper in half over filling to form a half-moon and press to seal at the center. Create 4 small pleats on one side, pressing each pleat firmly to seal, or simply press edges to seal completely. Repeat until all filling is used — should make about 8 potstickers for the listed serving size.

Heat a nonstick skillet over medium-high heat and add 2 tbsp (approx 0.125 cups) vegetable oil, swirling to coat the bottom.

Arrange 8 potstickers in the skillet flat-side down in a single layer without crowding. Fry 1.5–2 minutes without moving until bottoms are golden brown.

Carefully add 1/2 cup water to the skillet (it will steam and sputter). Immediately cover with a tight-fitting lid and reduce heat to medium. Steam for 3–4 minutes until the wrappers become translucent and the chicken is cooked through (internal temp 165°F / 74°C).

Remove lid and increase heat to medium-high to evaporate remaining water, about 30–60 seconds. Let the bottoms crisp again for 30–60 seconds. Transfer potstickers to a plate lined with paper towel or serve directly.

If cooking in batches, add another 1–2 tbsp oil before searing the next batch and repeat the steam-fry method.

In a small bowl combine 1 tbsp gochujang, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp honey and 1/2 tsp sesame oil. Stir to combine, adding 1 tsp water to loosen if needed.

Taste and adjust: add more honey for sweetness, more vinegar for tang, or another 1/2 tsp water to thin. Stir in 1/2 tsp toasted sesame seeds.

Arrange 8 crispy lemongrass chicken potstickers on a sharable plate. Place the Korean BBQ dipping sauce in a small ramekin alongside.

Sprinkle optional thinly sliced green onions and extra toasted sesame seeds over the potstickers for color and extra flavor. Serve immediately while hot and crispy.