Chicken Potstickers

with Baby Tatsoi

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Potstickers, a kind of Chinese dumpling, have been enjoyed since the 10th Century. Though their exact origin has been lost to time, what we do know about them is that they’re delicious. There are two basic styles of dumpling: those that are cooked in water, and those that are fried. In this recipe, you’ll boil the potstickers to give the them a tender, chewy center, then pan-fry them to create a crispy golden outside. It’s the best of both worlds!

See Plans

Nutrition

PER SERVING
Calories

680 Cals (est.)

fresh

ingredients

6 oz Baby Tatsoi
3 cloves Garlic
2 Scallions
1 1-Inch Piece Ginger
1 stalk Lemongrass
10 oz Ground Chicken
4 Tbsps Soy Sauce
2 tsps Sesame Oil
¼ cup Hoisin Sauce
1 Tbsp Rice Vinegar
8 oz Dumpling Wrappers

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of water to boiling on high. Halve the baby tatsoi lengthwise. Peel and mince the garlic and ginger, then, using the flat side of your knife, smash the garlic and ginger until they resemble pastes. Thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut off both ends of the lemongrass stalk, then peel away and discard the fibrous outer layers until you reach the white, pliable core; mince the core.

2 Make the filling & dumpling sauce:

In a medium bowl, combine the ground chicken, ginger, garlic, white parts of the scallions, minced lemongrass, sesame oil and ¾ the soy sauce. Season with a little pepper and mix thoroughly. In a separate small bowl, combine the hoisin, rice vinegar and remaining soy sauce.

3 Make the dumplings:

Set up a flat, clean work area with the bowl of filling, wrappers and a small bowl of water. Lay out the dumpling wrappers. Spoon about 1 tablespoon of filling into the center of each. Moisten the edges of each wrapper with a dab of water; carefully fold each wrapper in half to form a half moon. Use your fingers or a fork to crimp the edges and seal the dumpling. Repeat until you have used up all of the filling or wrappers.

4 Cook the dumplings:

Working in 2 batches, carefully add the dumplings to the pot of boiling water and cook 6 to 8 minutes, or until cooked through. Reserving the boiling water for the next batch, remove the dumplings from the pot using a strainer or slotted spoon. Drain thoroughly and transfer to a clean bowl. Toss with a drizzle of olive oil to prevent sticking.

5 Sear the dumplings:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on high until very hot. Add the boiled dumplings and cook 2 to 3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

6 Cook the tatsoi and plate your dish:

In the same pan used to sear the dumplings, heat 2 teaspoons of olive oil on high until hot. Add the baby tatsoi and cook 2 to 4 minutes, or until slightly wilted. Add 2 tablespoons of water and cook 30 seconds to 1 minute longer, or until completely wilted. To plate your dish, divide the potstickers and baby tatsoi between 2 dishes and drizzle with some of the dumpling sauce. Garnish with the green parts of the scallions and serve with the remaining sauce on the side.