Purple Potstickers
By: KC Jones
Published: Thursday, August 2, 2012 - 2:26pm

Ingredients




For Filling:
1 small red cabbage (or half a large)
2 tablespoons kosher salt
4 boneless, skinless chicken breasts
3 scallions
1 tablespoon sriracha sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
3 garlic cloves, finely minced and smashed
1/4 cup loosely packed cilantro
3 tablespoons cornstarch
For Dough:
2 cups all-purpose unbleached flour
1/2 - 3/4 cup water
cornstarch, for dusting
olive oil, for frying
For Dipping Sauce (optional):
1/4 cup balsamic vinegar
1 teaspoon dark brown sugar
1 tablespoon honey
1-2 tablespoons water, to taste
1/2 teaspoon red pepper flakes
salt/black pepper, to taste

Preparation

1 Core a half head of red cabbage and slice paper-thin. Add 2 tablespoons of kosher salt and let sit 30-45 minutes. Squeeze as much liquid as you can out and chop finely. 2 Finely mince the chicken breasts and add the processed cabbage along with: scallions, sriracha, sesame oil, rice vinegar, garlic, cilantro and cornstarch. Mix thoroughly. 3 Mix the flour and 1/2 cup water until combined, add more water if dry. Knead for 10 minutes or until very smooth. Let rest 30 minutes. 4 Roll dough out into long 1" ropes then cut into 1″ sections. Using pasta machine, roll each 1" piece of dough out using third thinnest setting. (Keep remaining dough covered while working to prevent from drying out.) Spoon filling on dough and pinch closed. If the dough feels dry, dip your finger in water and dab along the very edge of the dough to seal the potstickers properly. To keep traditional shape, fold and pinch to make pleats only on one side, sealing out pockets of air. Place finished potsticker onto sheet pan dusted with cornstarch to prevent from sticking. (Cornstarch doesn’t soak into the dough like flour does, and also makes for extra crisp bottom.) 5 When all potstickers are finished, preheat a non-stick pan on medium-high heat. Drizzle with about tablespoon of oil and place potstickers in pan without touching. Cook until golden brown on bottom. Cover with tightly fitting lid. Crack the lid slightly, pour in 1/4 cup of water and quickly replace lid. Steam until dough turns transparent and filling is completely cooked, about 4-5 minutes depending on size of potstickers. Serve immediately. 6 For dipping sauce, combine all ingredients into a tight-fitting jar and shake until sugar is dissolved. Serve on the side with potstickers.

About

These are potstickers that turn purple when cooked due to the red cabbage. Don't skimp on the cabbage processing, otherwise the potstickers will become soggy when cooked. When assembling the potstickers, use cornstarch to prevent them from sticking to the plate/tray before cooking, flour gets absorbed and the cornstarch helps the potstickers get nice and crispy on the bottom.