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Restaurants›Kona Grill - Tampa›Potstickers* Recipe

Potstickers* Recipe

Name: Kona Grill - Tampas Potstickers* Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cups ground chicken; 1 cups finely shredded napa cabbage, squeezed to remove excess liquid; 0.5 cups finely grated carrot; 0.5 cups finely chopped scallions (white and green parts separated); 1 tbs minced fresh ginger; 1 tsp minced garlic; 1 tbs light soy sauce (for filling); 1 tsp sesame oil (for filling); 1 tsp rice wine or dry sherry; 0.25 tsp salt; 0.125 tsp white pepper (or black), ground; 24 to taste potsticker or gyoza wrappers (round, about 3.5–4 in / 9–10 cm); 2 cups shredded green cabbage; 0.5 cups shredded carrot; 0.25 cups thinly sliced red bell pepper; 2 tbs chopped cilantro (optional); 1 tbs rice vinegar; 0.5 tsp light soy sauce (for slaw); 0.5 tsp sesame oil (for slaw); 0.5 tsp sugar or honey; 0.125 tsp salt; 3 tbs dark soy sauce or tamari; 1 tbs rice vinegar; 0.5 tsp sesame oil; 0.5 tsp chili oil or Sriracha (adjust to heat preference); 1 tbs finely minced scallion (green part); 0.5 tsp toasted sesame seeds (optional); 2 tbs neutral oil (vegetable or canola) for searing; 0.75 cups water for steaming; 0.5 tsp rice or neutral-flavored oil for serving (optional)

Inspired by Kona Grill - Tampa

Time55m

Serves4

seared chicken & vegetable dumplings, asian slaw, soy dipping sauce

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Ingredients

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Dumpling filling & wrappers

1 cups Ground chicken

1 cups finely shredded napa cabbage, squeezed to remove excess liquid

1/2 cups finely grated carrot

1/2 cups finely chopped scallions (white and green parts separated)

1 tbs minced fresh ginger

1 tsp minced garlic

1 tbs light soy sauce (for filling)

1 tsp sesame oil (for filling)

1 tsp rice wine or dry sherry

1/4 tsp Celtic sea salt

1/8 tsp white pepper (or black), ground

24 to taste potsticker or gyoza wrappers (round, about 3.5–4 in / 9–10 cm)

Slaw

2 cups shredded green cabbage

1/2 cups shredded carrot

1/4 cups thinly sliced red bell pepper

2 tbs chopped cilantro (optional)

1 tbs Rice vinegar

1/2 tsp light soy sauce (for slaw)

1/2 tsp sesame oil (for slaw)

1/2 tsp sugar or honey

1/8 tsp Celtic sea salt

Dipping sauce

3 tbs dark soy sauce or tamari

1 tbs Rice vinegar

1/2 tsp Toasted sesame oil

1/2 tsp chili oil or Sriracha (adjust to heat preference)

1 tbs finely minced scallion (green part)

1/2 tsp toasted sesame seeds (optional)

Cooking & garnish

2 tbs neutral oil (vegetable or canola) for searing

3/4 cups water for steaming

1/2 tsp rice or neutral-flavored oil for serving (optional)

Method

Dumpling filling & assembly

Prepare filling

In a medium bowl combine ground chicken, squeezed shredded napa cabbage, grated carrot, chopped scallion whites, minced ginger and garlic. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice wine, 1/4 teaspoon salt and 1/8 teaspoon white pepper. Mix until sticky and well combined (mixing against the bowl helps develop a slightly tacky texture).

Assemble potstickers

Set a small bowl of water nearby for sealing. Work with one wrapper at a time: place a wrapper on your palm, put about 1 rounded teaspoon (about 12–14 g) of filling in the center. Dip a finger in water and moisten the wrapper edge. Fold wrapper in half over the filling to form a half-moon; gently press the center to seal. Create 3–4 small pleats along one side, pressing firmly to close. Repeat until all filling is used (should make about 22–24 potstickers). Keep assembled dumplings covered with a damp towel so wrappers don't dry out.

Cooking potstickers

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil shimmers, arrange potstickers in a single layer flat side down (don’t overcrowd; cook in batches if needed). Sear 2–3 minutes without moving, until bottoms are golden brown.

Carefully pour 3/4 cup water into the pan (it will sizzle). Immediately cover the pan with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 4–6 minutes, until filling is cooked through and wrappers are tender and mostly translucent.

Remove lid and increase heat to medium-high briefly to evaporate remaining water and re-crisp the bottoms, about 1 minute. Use a spatula to transfer potstickers to a serving plate. Wipe pan clean and repeat with remaining dumplings.

Asian slaw

In a bowl combine shredded green cabbage, shredded carrot, sliced red bell pepper and chopped cilantro. Whisk together rice vinegar, 1/2 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar or honey and 1/8 teaspoon salt; toss with the vegetables to dress. Let sit 5–10 minutes to meld flavors before serving.

Soy dipping sauce & finish

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil and 1/2 teaspoon chili oil or Sriracha. Stir in 1 tablespoon minced scallion greens and 1/2 teaspoon toasted sesame seeds if using. Taste and adjust acidity or heat as desired.

Arrange seared potstickers over a bed or alongside a portion of the Asian slaw. Serve immediately with the soy dipping sauce. Garnish with additional scallion or a light drizzle (1/2 teaspoon) of sesame oil over potstickers if desired.