Chinese chicken potstickers in a soy lemongrass broth

Potstickers do not frequent my menu as much as they should. Every time I prepare and make them, I scold myself for not making them more often.

Nine out of 10 charter guests will appreciate this dish. It ticks many boxes and the filling and accompaniment options may be varied to no end, which is great as you may customize the potstickers to adhere to your clients’ taste.

The broth needs very little attention and once the mixture is made, assembling the potstickers are a breeze. They can be frozen once stuffed and will taste the same as if you cooked them up straight away.

To me, the broth is the star, so be sure to taste it frequently. You want the guests to be picking up their bowls and slurping away.

Makes 36 for 12 portions of three each.

Chinese chicken potstickers in a soy lemongrass broth

For the broth:

1 cup soy sauce

1/2 cup sweet chili

1 Tbsp sesame oil

1 garlic clove, crushed

1/2 red onion, finely diced

1 1-inch bulb ginger, crushed

2 cup chicken stock

1/4 cup sesame seeds

3 green onions cut 1/4-inch thick

12 lemongrass sticks

In a heavy-bottomed pot, combine all ingredients except the green onions and lemongrass. Heat to medium high and whisk regularly to incorporate.

Using the back of your knife, hit the lemongrass stalks to expose the interior flesh. Place in pot and bring to boil for a few minutes, then simmer for 20 minutes.

Then add the green onion and begin frying potstickers.

For the potstickers:

3 chicken breasts

1 Tbsp paprika

1 Tbsp dried garlic

2 cloves garlic, crushed

5 green onions, sliced

3 Tbsp hoisin sauce

1 tsp Chinese 5 spice

1 tsp chili flakes

1 tsp sea salt

1 tsp white pepper

1 lemon, juiced

1/4 cup canola oil

36 2-inch wonton wrappers

1 egg, beaten with 1/2 cup water

Rub the chicken breasts with dried garlic and paprika and place in a heavy-bottomed frying pan set at med/high with a tablespoon of canola oil. Sear each side for 2 minutes to get a nice char/crust.

Remove chicken breasts and allow to cool.

Once cooled, dice the chicken (note that it will not be fully cooked) into small cubes and place in a large bowl.

Add the crushed garlic, green onion, hoisin, 5 spice, chili flakes, salt, pepper and lemon juice and mix thoroughly.

To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with the watered egg wash. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

Heat remaining oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.

To serve, spoon a half cup of broth into the bottom of a bowl and place three potstickers into the broth. Garnish with lemongrass and serve immediately.