My second set of Korean meal. Except my potsticker is a Chinese version without any kimchi, not the Korean mandu. Banchan, clockwise from top: candied lotus root, seasoned spinach, seasoned mung bean sprouts with chili powder, seasoned spicy chayote and lastly Chinese chicken chives potstickers. Not very authentic as it was served without kimchi as I believe all Korean meal has to include some sort of kimchi. I am still not a fan of kimchi yet so I don't even attempt to make that. :P So, I usually would just prepared the banchan that I like to eat.
Chicken Chives Potstickers/ pan-fried dumplings
I made a big bag of chicken chives dumplings and freeze it. On the day when I don't have any leftover for my girl to bring for her school lunch, I just boil (healthier and faster) this dumplings and let her bring to school. She loved boiled dumplings and she always finished it. If I had some cut broccoli, I would par-boil that and added in with the dumplings for her to bring to school. Easy for me and delicious for her.
For those who are interested in my chicken chives dumpling recipe:
Sorry, I don't have the exact measurement for my Chicken Chives Dumplings. I didn't check to see how much pound of ground chicken breast that I bought, but roughly should be about 1.5-2lb. One bunch of chives, cut off roots and wash clean before you chopped into tiny pieces. Place the ground chicken into a big bowl, add in the chopped chives, stir to blend. Then, season it with salt, white pepper, some sesame oil, some Chinese rice wine, a little sugar and mix well. Lastly, drop in an egg, stir and mix and blend well. Take about a tablespoon and place in a round dumplings wrapper and seal with some water. Place single layer on a tray. Freeze it like that before moving them into a ziplock bag so that they won't stick together when freeze.
You don't need to defroze it before hand, just drop it frozen into a boiling water to cook or in a little oil non-stick pan for pan-frying.