There is currently a city made out of cardboard in my living room. Tape, scissors, markers and shreds of boxes are strewn about. I couldn’t be happier, really. This is what it looks like for a 10, 6 and 3 year old to play together and get along for a hot minute. Summer break had me planning a part time sitter to come to the house a couple times a week so I could keep working, but as luck would have it, these amazing kids have been so into playing together that I haven’t needed the sitter. Unreal right?
They have their own routine which allows me to be at the computer in the morning and recipe testing in the afternoon. I’d like the thank our back yard, dog, pool, and insanely cool imaginations for this. It’s been the best summer EVER. We’ve taken vacations, gone hiking, swam every day, created lots of new recipes for you, and even incorporated my personal favorite time of the day- Book Time. That’s right. For 30 serene minutes we all grab a book and read. No exceptions. It was a rough go at first, some whining and mild temper tantrums thrown. That’s not true, one of the fits was definitely a 10.0 on the Richter scale. But it all leveled out and we found our balance.
So much balance, that a city of card board was built this morning without me having to think of it and explain it like it’s the best thing since sliced bread. Josh came up with the idea and he got so into it that his brother and sister followed suit.
These potstickers are one of the many wonderful smells of summer for me. They are made of real food, strong flavor and I’m especially proud of the gluten free wonton wrappers I developed. I hope you enjoy them as much as we do!
There are links to ingredients that can be found online plus I linked where I got my tortilla press.
Keep going until you have pressed all the dough. This recipe makes 16 wrappers.
Now in a medium skillet cook the ground chicken.
Once fully cooked, add in the other filling ingredients and cook on low for 3-5 more minutes.
Now comes the fun part, frying the potstickers!
Pour enough oil for fill a frying pan about 2-3 inches deep. I used olive oil but coconut oil works well too.
Seal the potstickers by pealing off the wax paper and putting a small spoonful of filling into the center of the wonton. Wet your finger with water and wet the outside rim of the wonton before sealing it. Then pinch down the sides with your fingers.
Fry the wontons for 1 minute on each side in very hot oil. Once golden brown, transfer to a paper towel to soak up the excess oil. Serve with coconut aminos for dipping and enjoy!