Print Recipe

Chicken Pot Sticker Dumplings

Delicious Nutrious Tastes just like Chicken!
Course: Appetizer, Dinner, lunch
Cuisine: Asian
Keyword: Dumplings, pot stickers, chicken
Servings: 24 Dumplings
Author: Shaun Myrick

Ingredients

Dough

  • 2 cups flour
  • 1 teaspoon kosher salt
  • 1 cup water

Filling

  • 2 cups Shiitake mushrooms diced
  • 1/4 head cabbage shredded fine
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 cup chicken broth
  • 1 pound ground chicken Turkey can substitute
  • 1/4 teaspoon kosher salt
  • 1 inch ginger grated
  • 2 cloves garlic minced
  • 3 green onions chopped small
  • 1/2 teaspoon black pepper
  • red pepper flakes to taste
  • 1/2 teaspoon Chinese 5 spice powder optional

Sauce

  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • red pepper flakes optional
  • 1 teaspoon hoisen sauce

Instructions

Make the Dough

  • Mix the flour and salt together in a bowl. Pour the 1/2 cup water into the center and stir to incorporate. Stir in the remaining water and mix into a dough.
  • On a floured surface kneed the dough for about 5-10 minutes until you have a smooth dough. Place in a lightly oiled bowl and cover with a kitchen towel, let rest for half hour on the kitchen counter.

Make the Filling

  • Mix all filling ingredients together in a bowl.

Sauce

  • Combine all ingredients together and set aside.

Assemble Dumplings

  • Divide dough into 24, start by cutting dough into 4 and then roll each 1/4 into a 'log' and cut each into 12 equal pieces. Roll each piece into a ball.
  • On a floured surface with a rolling pin roll a dough ball out into about a 4 inch circle. Place a tablespoon of the filling into the center. Now you could fold them in 1/2 into the classic half moon shape or hold it in your hand and gently start pinching up the dough around the filling to form a dumpling.
  • At this point I placed the filled dumplings on a flour lined parchement paper on a baking sheet while i finished filling the dough. I made them in advance and at this stage put them in the fridge covered with a kitchen towel. This is where they flattened out, you could boil them at this point in advance and then pan fry when ready to serve to keep thier shape better.
  • Bring a large pot of water to a boil. Also start heating a skillet over medium to medium high heat with a layer of vegetable oil.
  • Boil about 6 dumplings at a time for 5 minutes. Gently spoon them out with a slotted spoon, gently try to dab excess water off before placing the boiled dumplings into the skillet where they will get that gorgeous golden browned color. To achieve the color will take about 3 minutes or so depending on how hot your pan is. Remove to a platter and serve with a drizzle of sauce.