06 | April | 2021 | Bewitching Kitchen

Potstickers are perhaps my favorite food in the universe. You would think that because I bake a lot of sweets, savory things are secondary in my world, but in fact it is the opposite. I am satisfied with one cookie or even just a bite. But potstickers? Self-control becomes a serious issue. Inspiration came from a must-have cookbook, Dinner: Changing the Game. But I used ground chicken instead of pork, which reduces the fat content a bit, and adapted it to hold its shape better. Turned out excellent, and contrary to what usually happens in our dinners, there were no leftovers. Because… self-control….

POTSTICKER-STYLE CHICKEN MEATBALLS
(inspired by Dinner: Changing the Game)

1 pound ground chicken (white meat is fine)
⅓ cup finely chopped fresh cilantro leaves
1 serrano chile, seeded and chopped
1 tablespoon finely chopped peeled fresh ginger
zest of 1 lime
juice of 1/2 lime juice
2 teaspoons soy sauce
1 teaspoon Asian fish sauce
½ teaspoon kosher salt
1/4 cup almond meal or almond flour
for finishing sauce:
3 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 tablespoon Sriracha or to taste
2 teaspoons sesame oil
1 teaspoon light brown sugar

Heat the oven to 425F.

In a large bowl, combine the ground chicken, cilantro, Serrano pepper, ginger, lime zest and juice, soy sauce, fish sauce, almond flour and salt. Roll the mixture into 1-inch balls.

Arrange the meatballs in a single layer over aluminum foil (I like to use non-stick foil). Bake until cooked through, around 20 minutes, turning them over mid-way through baking. As they bake, prepare the sauce by combining all ingredients.

After they are cooked, brush them lightly with the sauce and keep in the oven for a couple more minutes, then serve with your favorite side dish. They also work well as appetizers, with a side of napkins…

ENJOY!

to print the recipe, click here

Comments: I love Melissa Clark and own several of her cookbooks, Dinner: Changing the Game is perhaps my favorite. Recipes are simple but interesting, they always have some kind of a nice twist that makes me want to try them. I like using ground chicken and turkey in our cooking, but that poses problems, because they can turn out bland and dry very easily. Not the case here, I am sure these will be in our rotation regularly. The combination of ginger, fish sauce, and sesame oil is a true winner. I also like the texture given by the almond flour. I know, totally non-authentic, but when you change the protein, some adjustment is needed. I hope you’ll give this simple recipe a try.