Chicken and Harissa Pot Sticker Filling
Ingredients
- 1 package(s) pot sticker wrappers
- 1 pound(s) ground chicken
- 1/2 cup(s) finely diced red onion
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon(s) ground cumin
- 1 tablespoon(s) harissa paste
Instructions
- Combine all the ingredients, fill the pot stickers and cook.
- To cook the pot stickers, heat a tablespoon of vegetable oil in a skillet over medium-high heat. Add the pot stickers in a single layer (being careful not to overcrowd the pan) and cook until the bottoms are golden and crisp—about 2 to 3 minutes.
- Working quickly, add about ¼ cup of water to the pan and immediately cover. Let the dumplings steam for 5 to 7 minutes, or until they are wrinkled and the dough is cooked through.
- Remove the lid and allow all the water to evaporate. Cook another minute, or until the bottoms are crispy and the dumplings are cooked through—shaking the pan to release the dumplings.
- Serve with soy sauce, sweet chili sauce or other dipping sauces, if desired.
Notes
Photography by Rachel Johnson
