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1
Heat butter in a medium skillet.
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2
Brown the chicken thighs for a couple of minutes on the skin-side in butter.
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3
Flip over and place the chile, garlic cloves, star anise, and lime juice in the skillet.
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4
Cover the pan and cook over medium-low heat for 30 to 35 minutes or until chicken is very tender.
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5
While the chicken cooks, prepare the gyoza wrappers by heating a skillet over medium-high heat.
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6
Brush both sides of the wrappers with the sesame oil.
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7
Place the wrappers in the hot pan a few at a time until just beginning to form bubbles on the surface and brown.
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8
Flip over and do other side.
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9
Place on a rack to cool and continue with the remaining wrappers.
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10
Set aside.
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11
Combine the sauce ingredients together and set aside.
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12
Combine the wasabi cream ingredients together and refrigerate until ready to serve.
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13
Remove the chicken from the cooking liquid.
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14
Using 2 forks, shred the chicken.
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15
Place the chicken back in the pan with just enough cooking liquid to keep it moist.
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16
Place over very low heat to keep warm.
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17
Combine the scallions, cucumber, and snow peas.
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18
Toss with a little of the prepared sauce.
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19
To serve, drizzle some of the sauce on each serving plate.
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20
Place 1 of the gyoza wrappers on a serving plate.
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21
Top with some of the watercress.
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22
Layer on some of the shredded chicken.
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23
Add another pot sticker wrapper to the stack.
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24
Top with some of the vegetables.
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25
Add the last wrapper to each stack.
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26
Top with wasabi cream and additional fresh scallions, if desired.
