Thai Potstickers with Coconut Broth Recipe

Introduction

Thai Potstickers with Coconut Broth are a flavorful and comforting dish that combines tender potstickers with a creamy, fragrant broth. This recipe balances fresh vegetables, savory chicken, and aromatic spices, perfect for a cozy meal any day.

Ingredients

• 2 cups shredded cabbage
• 1 cup grated carrots
• 1 cup cooked chicken, shredded
• 1/2 cup green onions, chopped
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 package potsticker wrappers
• 1 can coconut milk
• 2 cups chicken broth
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Step 1: In a large bowl, combine shredded cabbage, grated carrots, and cooked chicken. Add chopped green onions, minced ginger, and minced garlic. Drizzle soy sauce and sesame oil over the mixture, then mix well until fully combined.
2. Step 2: Take a potsticker wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges with water, fold the wrapper in half to form a half-moon shape, and pinch the edges tightly to seal. Repeat with remaining wrappers and filling.
3. Step 3: Heat a large pot over medium heat and carefully add the potstickers. Cook for 5-7 minutes until they float to the top, then remove and set aside.
4. Step 4: In the same pot, pour in the coconut milk and chicken broth, stirring well to combine. Add lime juice and fish sauce, then bring to a gentle simmer over medium heat.
5. Step 5: Add the cooked potstickers back into the broth and let them simmer together for a couple of minutes to absorb the flavors. Serve in bowls garnished with fresh cilantro and lime wedges.

Tips & Variations

• For a vegetarian version, substitute the chicken with shredded tofu or finely chopped mushrooms and use vegetable broth instead of chicken broth.
• Make sure to seal the potstickers tightly to prevent the filling from leaking during cooking.
• Add a pinch of chili flakes or a dash of sriracha to the broth for a spicy kick.
• Gently pan-fry the potstickers after boiling for a crispy bottom texture.

Storage

Store leftover potstickers and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat broth on the stove until warm and add potstickers to heat through, or gently microwave together in a microwave-safe bowl.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these potstickers?

Yes, you can freeze uncooked potstickers on a baking sheet until firm, then transfer them to a freezer bag. Cook from frozen by adding extra time when boiling or steaming.

What can I substitute for fish sauce?

If you prefer to avoid fish sauce, use soy sauce or tamari as a substitute to maintain the salty and umami flavor, though the taste will be slightly different.

Thai Potstickers with Coconut Broth Recipe

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★★★★★

4.7 from 51 reviews

Thai Potstickers with Coconut Broth offer a delightful fusion of flavors featuring crispy potstickers filled with a savory mixture of shredded chicken and vegetables, served in a creamy, aromatic coconut broth. This comforting and flavorful dish combines the crunchy texture of cabbage and carrots with the warmth of ginger and garlic, finished with zesty lime and fresh cilantro, perfect for a satisfying meal any day.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Filling Ingredients

• 2 cups shredded cabbage
• 1 cup grated carrots
• 1 cup cooked chicken, shredded
• 1/2 cup green onions, chopped
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 package potsticker wrappers

Broth Ingredients

• 1 can coconut milk (about 13.5 oz)
• 2 cups chicken broth
• 1 tablespoon lime juice
• 1 tablespoon fish sauce

Garnish

• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Prepare the Filling: In a large bowl, combine shredded cabbage, grated carrots, and shredded cooked chicken. Add chopped green onions, minced ginger, and minced garlic. Drizzle the soy sauce and sesame oil over the mixture, then stir until all ingredients are well combined.
2. Assemble Potstickers: Place about 1 tablespoon of filling in the center of each potsticker wrapper. Moisten the edges with water, fold the wrapper in half into a half-moon shape, and pinch edges tightly to seal. Repeat for all wrappers and filling.
3. Cook Potstickers: Heat a large pot over medium heat and carefully add potstickers. Cook for 5-7 minutes or until they float to the surface, indicating doneness. Remove from pot and set aside.
4. Prepare Coconut Broth: In the same pot, pour in the coconut milk and chicken broth. Stir well to combine, then add lime juice and fish sauce. Bring the broth to a gentle simmer over medium heat.
5. Simmer Potstickers in Broth: Carefully return the cooked potstickers to the simmering coconut broth. Let them cook together for 2-3 minutes to absorb flavors and warm through.
6. Serve: Ladle potstickers and broth into bowls. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of freshness.

Notes

• Be careful not to overfill potstickers to prevent them from bursting while cooking.
• Use fresh ginger and garlic for the best flavor.
• If you prefer a vegetarian version, substitute chicken with tofu or mushrooms and use vegetable broth.
• Potstickers can be frozen before cooking; just add extra cooking time if cooking from frozen.
• Adjust fish sauce and lime juice to taste depending on your preference for saltiness and acidity.

Keywords: Thai potstickers, coconut broth, chicken potstickers, Asian soup, savory potstickers, homemade potstickers