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1
Start by finely mincing the garlic, ginger, lemongrass stalks (extra fine), red pepper and green onion and set them aside.
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2
Then chop/mince the chicken breastmake sure you cut it into tiny pieces (or you can use ground chicken to save you time and the trouble).
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3
Scoop it up into a mixing bowl.
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4
Into the chicken add the garlic, ginger, lemongrass, red pepper, green onion, sesame oil, soy sauce and sriracha.
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5
Mix all the ingredients up well with the chicken.
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6
Then season it with a scant spoon of salt.
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7
Mix well.
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8
Take a Gyoza wrapper.
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9
Scoop about 1/2 tablespoon of the chicken filling in the center of the wrapper.
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10
Wet the outer edge of the wrapper with water.
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11
Then fold the wrapper in half pinching only the center.
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12
Make a couple folds on both sides of the center towards it.
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13
Before sealing the end, make sure there arent any air pockets inside and pinch the edges well.
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14
Repeat the same with the rest of the wrappers.
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15
To cook the pot stickers, you can steam them in a bamboo steamer for 15 to 20 minutes.
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16
Or, you can heat a tablespoon of oil in a skillet (use one with a lid) over medium heat.
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17
When the oil is hot, add the pot stickers leaving space between each one (you may have to cook them in batches).
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18
Fry the pot stickers for a couple minutes until the bottom starts turning a little golden brown.
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19
Then add 1/2 cup of water to the pan and put the lid on immediately.
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20
Let the pot stickers steam for 10-12 minutes.
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21
Once they are cooked, take the lid off and let it continue cooking till all the excess water evaporates.
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22
Serve hot with some soy-ginger dipping sauce
