This recipe is adapted from a swiss chard potsticker recipe I found in Whole Living magazine.
I added ground chicken to make it more palatable for Marvin, who tends to shy away from things that appear to have too much green in them.
This is a great appetizer – or an indulgent dinner for two. I used Bright Lights organic swiss chard. The colorful stems turned the potsticker filling dark red. This recipe will make about 3 dozen potstickers.
Swiss chard is loaded packed with good-for-you vitamins and powerful antioxidants, so eat up!
- 1 package potsticker wrappers
- 1 small bunch Swiss Chard, leaves coarsely chopped, stems minced
- 3 organic green onions, thinly sliced
- 4 oz. shitake mushrooms, stems removed, caps chopped
- 2 garlic cloves, finely chopped
- 8 oz. ground chicken
- 1 Tbsp. rice wine vinegar
- 1 tsp. soy sauce
- 1 tsp. toasted sesame oil
- salt & pepper
- 1 cup chicken stock
- vegetable oil for frying
- In a large saute pan, heat 2 Tbsp. vegetable oil. Add swiss chard, mushrooms, green onions, and garlic and saute until the swiss chard stems are crisp-tender and moisture has evaporated.
- Set chard mixture aside to cool.
- Wipe out the pan and set aside.
- In a medium bowl, combine ground chicken, rice wine vinegar, soy sauce, sesame oil and salt and pepper. Gently stir in the swiss chard mixture.
- Assemble the potstickers.
- Place one teaspoon of the chicken/swiss chard mixture in the center of a potsticker wrapper. Moisten the outer edge of the wrapper with water, and fold the wrapper over, pressing to seal. Continue making potstickers until all the filling is used up.
- Heat the large saute pan again on medium high heat and add just enough to oil to cover the bottom.
- Arrange potstickers in the pan, flat side down, making sure they do not touch each other. Cook until the potstickers are golden brown on one side, then turn them over and add just enough chicken stock to cover the bottom of the pan.
- Cover with a lid and let the potstickers finish cooking (about 1 minute). Remove from the pan and keep them warm while you cook the remaining potstickers.
- Serve with the dipping sauce of your choice. We used a Thai sweet chili sauce.