Chicken & Shrimp Potstickers

Step 1

Begin by peeling the shrimp shells and deveining them. You can finely chop the shrimps, or cut them into small chunks for a chunkier texture.

Step 2

Mince the chicken breast using a knife or a food processor. In a large bowl, combine the finely chopped shrimps, minced chicken, ginger, spring onions, cilantro, soy sauce, corn starch, and black pepper (white pepper is also a good alternative). Mix until well incorporated and set aside.

Step 3

Create your potstickers station. Place a saucer of water beside your working surface. Take one potsticker sheet from the stack and lay it on the dry surface in a diamond position. Add about 2 teaspoons of filling in the centre. Moisten the top part of the diamond with water using your index finger. Fold the bottom part up to meet the moistened top, forming a triangle.

Step 4

Flip the triangle-shaped potsticker so it faces downward and gently make an indent in the centre.

Step 5

Wet the right corner of the triangle with your index finger and overlap it with the left corner. Turn the potsticker over and set aside. Repeat.

Step 6

Heat oil in a shallow frying pan over medium heat. Place the potstickers neatly in the pan and fry for 2-3 minutes until the bottom is golden brown.

Step 7

Slowly add water to the side of the pan (avoiding the top part of the potstickers) and cover. Cook for 5-7 minutes on medium heat. Uncover and pan-fry for 1-2 minutes to let remaining water evaporate.

Step 8

Flip the potstickers for overall crispiness. Otherwise, leave them as they are.

Step 9

Gently use your spatula to separate the potstickers if they stick and they'll come apart without tearing.

Step 10

Remove potstickers from heat.

Step 11

Serve with your favourite dipping sauce.