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–+ servings

Thai Potstickers with Coconut Broth

A delightful fusion of flavors and textures, these potstickers are filled with a savory mixture of shredded cabbage, carrots, and chicken, cooked in a rich coconut broth.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Filling Ingredients
  • 2 cups shredded cabbage This adds crunch and a mild flavor.
  • 1 cup grated carrots Carrots bring sweetness and color to the filling.
  • 1 cup cooked chicken, shredded Chicken provides protein and heartiness.
  • 1/2 cup green onions, chopped Green onions add a fresh, oniony taste.
  • 1 tablespoon fresh ginger, minced Ginger gives a warm, spicy kick.
  • 2 cloves garlic, minced Garlic enhances the overall flavor with its aromatic qualities.
  • 1 tablespoon soy sauce Soy sauce adds umami and depth to the filling.
  • 1 tablespoon sesame oil This oil contributes a nutty flavor.
  • 1 package potsticker wrappers These wrappers hold the delicious filling.
  • 1 can coconut milk Coconut milk creates a creamy, rich broth.
  • 2 cups chicken broth Chicken broth adds flavor and body to the soup.
  • 1 tablespoon lime juice Lime juice brightens the dish with acidity.
  • 1 tablespoon fish sauce Fish sauce provides a salty, savory element.
  • fresh cilantro for garnish Cilantro adds a fresh, herbal note.
  • lime wedges for serving Lime wedges enhance the dish with a zesty finish.

Equipment

  • large pot

Method
 

  1. In a large bowl, combine the shredded cabbage, grated carrots, and cooked chicken. Add the chopped green onions, minced ginger, and minced garlic. Drizzle in the soy sauce and sesame oil. Mix everything together until well combined.
  2. Take a potsticker wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges of the wrapper with a little water. Fold the wrapper in half, creating a half-moon shape, and pinch the edges to seal. Repeat this process with the remaining wrappers and filling.
  3. Heat a large pot over medium heat. Carefully add the potstickers to the pot. Cook them for 5-7 minutes, or until they float to the top. Remove them from the pot and set them aside.
  4. In the same pot, pour in the coconut milk and chicken broth. Stir well to combine. Add the lime juice and fish sauce. Bring the mixture to a gentle simmer over medium heat.
  5. Carefully add the cooked potstickers back into the pot with the coconut broth. Let them simmer together for a couple of minutes. Serve in bowls, garnished with fresh cilantro and lime wedges.

Nutrition

Calories: 320kcalProtein: 18gSodium: 800mg

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