Description
These Thai Potstickers with Coconut Broth combine savory chicken and fresh vegetables wrapped in delicate potsticker dough, served in a rich and creamy coconut broth infused with lime and fish sauce. This comforting dish offers a perfect balance of flavors and textures, ideal for a cozy meal.
Ingredients
Scale
Filling
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 cup cooked chicken, shredded
- 1/2 cup green onions, chopped
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Potstickers
- 1 package potsticker wrappers
Coconut Broth
- 1 can coconut milk
- 2 cups chicken broth
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
Garnish and Serving
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Filling: In a large bowl, combine the shredded cabbage, grated carrots, and cooked chicken. Add the chopped green onions, minced ginger, and minced garlic. Drizzle in the soy sauce and sesame oil. Mix everything together until well combined to create the potsticker filling.
- Assemble the Potstickers: Take a potsticker wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges of the wrapper with a little water. Fold the wrapper in half, forming a half-moon shape, and pinch the edges tightly to seal. Repeat with remaining wrappers and filling.
- Cook the Potstickers: Heat a large pot over medium heat. Carefully add the assembled potstickers to the pot. Cook for 5-7 minutes, or until they float to the top, indicating they are cooked through. Remove them from the pot and set aside.
- Make the Coconut Broth: In the same pot, pour in the coconut milk and chicken broth. Stir gently to combine, then add the lime juice and fish sauce. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld.
- Simmer Potstickers in Broth: Carefully add the cooked potstickers back into the pot with the coconut broth. Let them simmer together for 2-3 minutes to absorb some broth flavor and warm through.
- Serve: Ladle the potstickers and coconut broth into serving bowls. Garnish with fresh cilantro and serve with lime wedges on the side for an extra zesty finish.
Notes
- You can substitute chicken with tofu or shrimp for different protein options.
- To save time, use pre-shredded vegetables available at the store.
- Ensure potsticker wrappers are kept covered to prevent drying out while assembling.
- Adjust the amount of fish sauce and lime juice to taste for preferred balance of salty and sour.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid toughening the wrappers.