Malaysian Curried Chicken Potstickers
From Chef Joseph Boyer, who says guests frequently request a platter of all his dipping sauces, and sit at the bar for hours mixing and matching dumplings and condiments.
1⁄4 cup finely diced onions
1 tbsp. chopped garlic
2 tsp. curry powder
2 tsp. sugar
1 tsp. salt
1 tbsp. vegetable oil, plus more for sautéeing
1 lb. ground chicken
1⁄4 cup chopped scallions
1 peeled and diced small Granny Smith apple
1 egg, beaten
2 pkgs. round wheat flour dumpling wrappers (50 wrappers)
1. Sauté the onions, garlic, curry powder, sugar, and salt in oil over medium heat until the onions are tender. Remove from heat and refrigerate for 30 min.
2. In bowl, combine onion mixture with raw ground chicken, apples, and scallions for filling. Place 1 tbsp. of filling in the middle of each dumpling wrapper. Brush the edge of half the wrapper with beaten egg. Fold the unbrushed half over the other half and crimp edges together with a fork.
3. In a large, nonstick skillet, heat 1 tsp. oil. Add enough potstickers to cover the bottom of the pan without touching one another; saute until golden brown on one side. Remove from heat and add 1⁄4 in. water to skillet; return to heat without turning the potstickers over (watch out for splattering grease). Cover skillet and let dumplings steam for 5 min., until the filling is cooked through.