I’ve shared a recipe for potstickers before, but I don’t think I’ve fully admitted how much I love these things. Seriously. Potstickers are my best friends and most-craved food lately. I could eat my weight in these little suckers.

Wegmans has awesome potstickers on their Chinese food bar. I’m pretty sure that every time I go in there to grab lunch or a quick dinner, I end up with potstickers no matter what my intention was. I decided it would be a lot better for my wallet if I swore off buying them and just made them at home.

Lucky for me, they’re relatively easy and relatively healthy. And the minted soy sauce? Totally the icing on the cake.

Chicken Potstickers with Minted Soy Sauce
(adapted from the Family Kitchen)
Makes about 2 dozen

1/2 lb. ground chicken breast
1/2 bag shredded broccoli slaw, roughly chopped.
1/2 red onion, finely chopped
2 garlic cloves, minced
¼ t. ground ginger
Vegetable oil
1 package wonton wrappers
1/2 c. reduced sodium soy sauce
4 mint leaves, sliced

In a large bowl, mix together chicken, broccoli slaw, onion, garlic and ginger.

Add about 1 T. of the chicken mixture to the center of a wonton wrapper. Wet the edges with a pastry brush dipped in water (or, your finger) and fold the wonton wrapper in half to make a triangle. Pinch edges together. Set aside and repeat until all chicken mixture is used up.

Add 1 T. of vegetable oil to a large frying pan. When shimmering, place potstickers in the pan (Don’t over crowd them! You may have to do them in batches.) and cook for 1-2 minutes, until golden brown. Flip over and cook on the other side for 1-2 minutes, until golden brown.

Add 1/4 c. water to the pan, cover and reduce the heat. Let the potstickers steam for about 5 minutes to insure the chicken is cooked through.

While potstickers are steaming, mix together soy sauce and min leaves.