Best Cooked Chicken Potstickers Chinese Dumplings Recipes

POTSTICKERS (CHINESE DUMPLINGS)

Steps:

• Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
• To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
• Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

COOKED CHICKEN POTSTICKERS (CHINESE DUMPLINGS)

Steps:

• 1. In the large bowl of a food processor, chop the cabbage, leek, and green onion until fairly fine. Move to a screen seive and squeeze until it is dry enough to clump.
• 2. Grind garlic and ginger in the food processor. Add chicken, soy sauce, vinegar, and hot oil. Process until the consistency of stiff peanut butter.
• 3. Mix together cabbage mixture with chicken mixture.
• 4. To assemble dumplings, lay a wonton skin on a flat surface.
• 5. Paint two sides (half of the edges) with water using either your finger or a small brush. Water is the glue that keeps the wanton skin shut.
• 6. Put 1 teaspoon chicken filling in the center of the wanton skin and fold to seal the edges, trying to get as much air as possible out of the dumpling.
• 7. Place flat on parchment paper or stick-free foil on a cookie sheet and freeze. Once they are frozen they can be moved to bags for storage.
• 8. Heat a large covered skillet on medium heat. Lightly oil the skillet with vegetable oil. Lay each dumpling on the hot pan and do not move for 3 to 4 minutes (long enough for the bottom to become golden and somewhat stuck to the pan. Add chicken broth and cover the pan. Simmer about 5 minutes until heated through. Serve with dipping sauce.
• 9. Dipping sauce: combine soy sauce, rice wine, garlic & ginger or use purchased dipping sauce.
• 10. If you have leftover filling, add an egg and some bread crumbs and form into small balls. Poach these slowly in chicken broth and chill. Serve with a dipping sauce.

POT STICKERS (CHINESE DUMPLINGS)

Steps:

• Mix first 10 ingredients in a bowl.
• Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
• Moisten edges with water, fold over and press to seal edges.
• Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
• When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
• Remove from pan.
• Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
• Keep warm on a plate covered.

POTSTICKERS (鍋貼)

Steps:

• Cut chicken
• Mix ginger, vegetables and meat together, including sesame oil.
• Set up your wrapping station by having water within reach, the bowl with filling, a designated place for the wrapper, and a tray to place wrapped potstickers.
• Add oil and place potstickers in the pan. You'll want to evenly space the potstickers around the pan without touching each other.
• In a small bowl, mix vinegar, chili oil, and sugar.
• Taste to adjust the flavors of the sauce and plate once it's to your taste! This is usually served on a large serving plate and everyone can take the amount they want.

POT STICKERS (CHINESE DUMPLINGS)

Steps:

• Filling:.
• Combine the following ingredients: pork, shrimp, egg white, water chestnuts, chinese celery, cilantro, ginger, sugar, salt, sesame oil. Add a pinch of pepper to season.
• Stir gently to combine all ingredients.
• Assemble:.
• You will put together 4 at a time, so in the meantime, be sure to cover the rest of the wrappers with a damp paper towel to prevent them from drying up.
• On a clean surface lay 4 wrappers out. Place a heaping teaspoon of the filling in the center of each one.
• Brush the edges of each wrapper with water and fold in half over the filling.
• Pinch the edges together to make half-circles.
• Place completed, ready-to-cook potstickers on a baking sheet with the seam side up and cover with a clean dry towel, while you finish assembling the remaining potstickers.
• Cook:.
• Heat a large skillet over medium heat and add a 1 1/2 tablespoon oil. Add one half of the potstickers, seam side up. Cook until the bottoms are golden and crispy~ approximately 4 minutes.
• Add 1/3 cup broth to pan and reduce heat to low. Cover and cook until liquid is absorbed~ approximately 5-6 minutes.
• Transfer cooked potstickers to a platter and cover.
• Repeat- cooking remaining potstickers.
• Dip: Into your favorite dipping sauce. Try my recipe #312966.