Updated September 18, 2017
tablespoon lemon juice, freshly squeezed
teaspoon lemon peel, freshly grated
tablespoons light soy sauce
Place ground chicken in a large bowl. Add the lemon juice, lemon peel, green onions and garlic. Add the soy sauce and sesame oil. Mix everything together to thoroughly combine.
Place a teaspoon of the lemon chicken filling in the middle of a gyoza wrapper. Moisten the edges of the wrapper with water. Fold wrapper in half and press together the edges, making small pleats if desired to seal the potsticker. Repeat until all wrappers are filled.
Heat oil in a large non-stick pan over medium-high heat and place about 12 potstickers in the pan. Fry for about 2 minutes until golden brown.
Carefully add the water to pan. Cover and steam for 4 minutes. Remove cover and simmer for another 3 minutes or until water has evaporated. Repeat with remaining potstickers, wiping out the pan after each batch.
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- I love Asian food. You could say that it’s in my blood, being half Korean. But unfortunately having a deadly seafood allergy limits my ability to eat out at a lot of Asian restaurants because the danger of cross contamination is so high.I’ve had to rely on cooking Asian food for myself from recipes I have gotten from my mom, my aunts and ones I’ve created on my own.My Lemon Chicken Potstickers are one of my all-time favorites. They have even won my mom’s approval (which I have to tell you is a freaking miracle). Believe me, these delightful little dumplings are super delish.