Potstickers With Chili Garlic Dipping Sauce

Potstickers, and really, all dumpling like foods are just so darn delicious! When I order them at restaurants there never seems to be enough of them. That’s why making them at home is the perfect solution, you can make as many as you want with no judgments 😊  they also make the perfect party fare, they feed a lot of people, they taste way better than store bought and its impressive if you can say you made them fresh!!

A quick tip about folding and wrapping your potstickers: once you have your filling in the center it’s so much easier to simply fold it over and crimp the edges, as opposed to what I did which is a fancy and kind of difficult pleating and crimping technique. It took me forever to fold them all and it was almost not worth it… so save yourself a lot of time and trouble and just fold them in half, crimp the edges and call it a day.  It all tastes the same anyways!

Affiliate Links Below :) 


  • 1 lb Chicken Thighs

  • 2 Cups Chopped cabbage (about ¼ large head)

  • 4 green onions

  • 2 eggs

  • 2 Tablespoons Soy Sauce

  • 1 teaspoon Sesame Oil

  • 1 teaspoon Honey

  • 1 Clove Garlic

  • 2 Cups Chicken Stock

  • 2 Tablespoons Olive Oil

  • 1 Package Round wanton Wrappers

  • 2 Tablespoons water (I swear by this stuff)

  • Salt and Pepper to taste

In a food processor add cabbage, green onions and garlic, pulse until finely chopped and remove to a large bowl. Cube chicken into 1” chunks, add cubed up chicken to the food processor with a good pinch of salt and pepper. Pulse chicken until it reaches a ground chicken consistency; add ground chicken to chopped cabbage mixture.  In a small bowl beat together 1 egg, soy sauce, sesame oil and honey with a dash of salt and pepper. Pour over cabbage and chicken and using your hands thoroughly mix till combined.  In a small cup beat together remaining egg and 2 Tablespoons of water to make an egg wash.  To wrap the pot stickers start by adding a teaspoon sized amount of filling in the center of a wanton, dip your finger in the egg wash and gently rub it along the outside edge of the wanton (you only need to go about half way around).  Fold the wanton in half and gently crimp together.  If you want to do the fancy crimping: egg wash the outside and begin to fold in half, working from the center out make a small pleat near the top center and pinch it together repeat this three times on one side an flip it over and do the other side. Honestly it’s hard to describe so I found a video for y’all to watch   Once you have them all filled heat a cast iron pan to medium/high heat and add a little olive oil, once the pan is hot place the pot stickers in the pan leaving room for them to cook (you don’t want them to touch each other) brown the pot stickers for about  1 minute, then pour in about ¼ cup of the chicken stock into  the pan and quickly place a lid over it.  Steam them for about 3 minutes or until most of the liquid has cooked out. Remove to a serving platter and repeat till all pot stickers are cooked.  Serves about 6-8


Garlic Chili Sauce

  • ¼ Cup Oil (I used Avocado Oil)

  • 2 Tablespoons Red Chili Flakes

  • ¾ Cup Soy Sauce

  • 2 Tablespoons Rice Wine Vinegar

  • 2 Green Onions (thinly sliced)

  • 1 teaspoon Sesame Oil

Finely chop the garlic. In a small sauce pan heated to medium heat add the Oil, red chili flakes and Chopped Garlic, toast for about 2 minutes being careful not to over brown the garlic. Once toasted remove from the heat and add the remaining ingredients and stir to combine. Makes about 1 ½ cups of sauce, store in a mason jar in the fridge for up to a week. (Makes a great stir fry sauce) Enjoy!

Spicy Korean Chicken

There is a misconception out there that good Asian food is difficult to make at home, that it requires 101 ingredients per dish and that it will never taste as good as takeout without the MSG.  Well I’m here to tell you that is basically all lies! With a little know how and a few key ingredients it’s much simpler than you might think.

The key ingredient to this dish is gochujang paste; which is red chili paste that contains glutinous rice, fermented soybeans, salt, and sometimes sugar.  It’s a Korean food staple and has become one of my most favorite things to cook with! I have used it in kimchi, soups, marinades, and this spicy Korean chicken recipe. The inspiration for this recipe came in culinary school. All of us students were learning to break down chickens, having cooked the breast the day before, the thigh and drumsticks we used for fried chicken. We were left with a large amount of wings to figure out something to do with. My chef instructor Chef Kim, (who is Korean) fried up the wings and tossed them in a sauce he made with gochujang, honey, and a little salt. They were so delicious, that afterward I went straight to an Asian market and bought some gochujang paste. I jazzed up the sauce a little till I got the perfect balance of spicy, sour, and sweet! And instead of wings I use cubed up chicken thighs. This is seriously one of my family’s favorite meals.   My brothers say every time I make it “there is never enough”. In the picture it looks like a lot because I double the recipe, regularly it feeds 4-5 

Affiliate Links Below :)


Spicy Korean Chicken

·         5 Chicken Thighs

·         3 Tablespoons Cornstarch

·         1 Egg

·         Salt and Pepper to Taste

·         3 Tablespoons oil (cooking)

·         2 chopped green onions (garnish)


·         2 Tablespoons Soy Sauce

·         ½ Teaspoon Red Chili Flakes

·         1 Clove Garlic (minced)

·         2 Tablespoons Honey

·         1 Tablespoon Gochujang Paste

Cut chicken into one inch pieces, place in bowl with cornstarch, egg, and salt and pepper, mix together to create batter around the chicken. Set aside. In another large bowl combine soy sauce, red chili flakes, minced garlic, honey and gochugang paste with a pinch of salt and pepper, whisk together to form the sauce. Set aside. In a frying pan heat cooking oil (I use avocado oil) to meadum/hight heat. Cook chicken in 2-3 additions making sure not to over crowd the pan, after about 3 min each side remove to paper towel lined plate. Once all chicken is cooked dump into bowl with sauce, toss together till chicken is thoroughly coated with sauce. Serve with rice and a sprinkle with chopped green onions.