Have you tried the Trader Joe’s Chicken Gyoza Potstickers? I got sucked in at the samples counter and walked out of the store with three bags. But I'm sure you can find something similar in any old suburban supermarket.
Back to the TJ's potstickers: don’t get me started. Heat one in a pan, it’s a treat. Two more and you’ve had a snack. Three more and it’s a meal. Drizzle with a sweet teriyaki and feel free to call it dessert!
And just as easily, these little sticky purses of gingery/garlicky chicken fun can be a soup -- a chicken noodle soup -- just like mama used to make (when she was working nights at the China Star Buffet).
Here’s how: Take one carton/can/jug/pot of chicken stock, heated until a slight boil. Empty bag of potstickers, ducking to avoid getting scalded from the splashes. Serve.
Oh, not fancy enough? Fine. Chop green onions and toss those in. Stir up an egg and throw that in too. Got fresh ginger and 30 seconds? In it goes. Drizzle a bit of soy sauce if you’re feeling salty, red chili oil if you like it hot. Ate Chinese last night? Then use cilantro and limes.
What? It’s not soup season? It doesn’t have to be. Drop a bag of them in a pot of boiling pasta a few minutes before the noodles are al dente. Drain everything and toss with garlic infused olive oil and chili pepper flakes. And while that’s a dangerous amount of carbs you’re eating, you’ve got spaghetti with chicken meatballs. (And for God’s sake skip the garlic bread and throw together a salad on the side!)
I am telling you, these potstickers will do anything! Hell, serve them with mashed potatoes and smothered in white gravy, and you’ve got Sunday chicken dinner. No. That’s gross. Don’t do that.
