Malaysian Curried Chicken Potstickers

Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
40

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.

Ingredients

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)

Steps

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.

Source: Recipe from Chef Joseph Boyer

More From FoodService Director

Managing Your Business
overtime payroll timesheet

Just eight days before Dec. 1, when operators would have to comply with the U.S. Department of Labor’s new overtime rules, a federal judge in Texas slapped an injunction on the regulation. The move indefinitely halted the rules that would have doubled the overtime threshold to $47,476, affecting nearly 4.2 million workers, according to the DOL. For some operators, the move was too little, too late. Now, they have to answer to employees who had been briefed on promised wage increases.

Kansas Memorial Union at the University of Kansas in Lawrence made changes ahead of the deadline...

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

FSD Resources