Best Chinese Chicken Pot Stickers Recipes

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CHINESE CHICKEN POT STICKERS



Chinese Chicken Pot Stickers image

For a truly authentic dumpling experience, gather everyone around the table to roll and fill these traditional Chinese New Year delicacies.

Provided by By Molly Yeh

Categories     Appetizer

Time 1h35m

Yield 20

Number Of Ingredients 13

2 cups Gold Medalâ„¢ all-purpose flour
1 1/2 teaspoons kosher (coarse) salt
1/2 cup boiling water
1/2 cup cold water
3/4 lb ground chicken
2 green onions, finely chopped
2 teaspoons sugar
1 teaspoon ground ginger
2 teaspoons rice vinegar
2 teaspoons soy sauce
Dash crushed red pepper flakes
Ground black pepper to taste
Canola oil

Steps:

  • In medium bowl, stir together flour and salt. Gradually stir in boiling water. Gradually add cold water, stirring constantly, until a dough forms. On floured surface, knead dough until smooth, adding more flour if necessary. Cover with damp towel; let rest 20 minutes.
  • Meanwhile, in large bowl, mix Filling ingredients. In 10-inch skillet, cook Filling over medium-high heat, breaking up chicken into crumbles as it cooks, until chicken is no longer pink. Remove from heat.
  • Sprinkle additional flour in shallow baking pan. To mold potstickers, pinch off 1 tablespoon dough; roll out into a 3- to 4-inch round. Place 1 tablespoon filling in center of dough round; fold over dough and seal edges. Crimp edge, if desired. Place pot stickers in floured pan.
  • Heat 3-quart saucepan of salted water to boiling over medium-high heat. Next to it, heat a few tablespoons oil in 10-inch skillet over medium heat. Boil potstickers 4 minutes; remove with slotted spoon, allowing excess water to drip off. Place potstickers in skillet, stepping back because this could cause spattering. Once bottoms of pot stickers are browned, remove from skillet with slotted spoon. Pat off any excess oil with paper towel. Serve potstickers with additional soy sauce.

Nutrition Facts : ServingSize 1 Serving

CHINESE POT STICKERS (CHICKEN, PORK OR VEGETARIAN)



Chinese Pot Stickers (Chicken, Pork or Vegetarian) image

Chinese dumplings. Easy, exotic appetizers. A little time consuming, but worth it. High Protein. Replace meat with 1/2 cup cooked rice mixed with 1/3 cup finely chopped water chestnuts for the vegetarian version.

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h1m

Yield 30 pot stickers, 10 serving(s)

Number Of Ingredients 19

1/2 cup boiling water
1/4 ounce dried porcini mushrooms or 1 ounce fresh mushrooms
1 tablespoon vegetable oil
1/3 cup green onion, minced
1 tablespoon gingerroot, peeled & minced
2 cups green cabbage, finely chopped or 1 cup frozen chopped spinach, thawed, drained & squeezed dry
1/2 cup water
1/2 lb pork sausage or 1/2 lb ground chicken
2 teaspoons soy sauce
1 teaspoon white pepper
1/2 teaspoon dark sesame oil
1 egg white
1 garlic clove, crushed
30 wonton wrappers
2 teaspoons cornstarch
2 teaspoons vegetable oil
1/2 cup chicken broth
2 teaspoons vegetable oil
1/2 cup chicken broth

Steps:

  • In a bowl, combine water and mushrooms, cover and let soak for 5 minutes.
  • Drain, discard stems, and mince caps.
  • In a large non-stick skillet, heat vegetable oil over medium-high heat until hot; saute mushrooms in oil with onions and ginger.
  • Add cabbage and cook until cabbage is lightly browned (9 minutes), stirring frequently; while cabbage is cooking add water 1 tbsp at a time to keep it from sticking to the pan, if needed.
  • Spoon cabbage mixture into a medium sized bowl and let it cool.
  • Add chicken and next 5 ingredients to the bowl and mix well.
  • Working with one wonton wrapper at a time (keep the rest covered so they don't dry out), spoon a tablespoon full of the mixture into the middle of the wrapper; moisten the edges with water.
  • Bring two points (diagonal corners) in to the center, and pinch together.
  • Bring the other two corners in and pinch together; and pinch the 4 edges together to seal.
  • Sprinkle a baking sheet with cornstarch, and place pot stickers on baking sheet as you finish sealing them (keeping finished ones covered with a towel to keep them from drying out).
  • In a large non-stick skillet, heat vegetable oil over medium heat until hot.
  • Place 15 pot stickers in bottom of skillet and cook until bottoms are lightly browned (3 minutes).
  • Add broth to skillet and cook, covered, until liquid is absorbed (3 minutes).
  • Set finished pot stickers aside, and keep warm.
  • Wipe skillet out with a paper towel, and repeat the process with the other pot stickers.
  • Serve with soy sauce or other sauce for dipping.

Nutrition Facts : Calories 185.2, Fat 9.9, SaturatedFat 2.5, Cholesterol 18.5, Sodium 434.3, Carbohydrate 16.5, Fiber 1, Sugar 0.9, Protein 7.1

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