Cooked Chicken Potstickers Chinese Dumplings Recipes

CHICKEN POTSTICKERS

Steps:

• Add the ground chicken to a bowl and set it aside. Note that if you are buying 1 pound of ground chicken in a pre-packaged container, the meat doesn't actually amount to 1 pound. The meat is usually only 14.5 to 15 ounces and the watery sac below the meat amounts to another pound. Don't worry, that amount of meat will work just fine for the recipe.
• Heat 1 tablespoon of oil in a pan or skillet over medium heat. Add the ginger and garlic and cook for 15 to 30 seconds, stirring constantly. Add the chopped white portion of the cabbage and cook for 1 to 2 minutes minute. Add the green part of the cabbage, scallions, and salt and cook for another minute, until the greens star to wilt. Turn off the heat and let everything cool in the pan for about 5 to 8 minutes.
• Transfer the vegetables and spices to the bowl with the chicken. Add the soy sauce and sesame oil and stir to combine all the ingredients.
• Fill a small bowl with water for wrapping the dumplings. Grab a baking sheet for the finished dumplings and a towel to cover the dumplings to prevent them from drying out. Get a spoon for scooping the dumpling filling.
• Dip the dumpling wrapper into the bowl of water. Rotate the wrapper so that 1/2 or 2/3 of the wrapper is wet, creating a wet border about 1/4 to 1/2-inch wide. If you are using fresh wrappers, you do not need to wet the border before using.
• Place the wrapper on your left hand, the wet side facing away from you. Place about 1 tablespoon of filling into the center of the wrapper (you may use more or less depending on the size of your dumpling wrapper).
• Pinch together the wrapper on the right. Using your index fingers, create a pleat. Seal the pleat towards the right. Continue creating and sealing the pleats to the right until you reach the end of the dumpling. Use the photos above or this video as a reference.
• If you want the dumpling pleats to go in two directions, towards the center, start folding the dumpling together like a taco. Pinch the wrapper together in the center (the left and right sides of the dumpling are not sealed. For the pleats to the right of this center pinch, you want to create pleats with your index fingers and seal them facing the left. For the pleats to the left of the center pinch, create and seal the pleats facing the right.
• Continue pleating dumplings until you are out of filling or dumpling skins. If you notice that the dumplings are starting to dry out, cover them with a dry towel.
• Heat a large nonstick pan with 1 1/2 tablespoons of oil over medium-high heat. I use a 12-inch nonstick pan. Arrange the dumplings over the pan. I usually cook about 15 to 17 dumplings at a time. Pan fry the dumplings for 2 to 3 minutes, until the bottoms are golden.
• Next, hold the pan lid with one hand and pour about 1/4 cup of water into the pan with your other hand. You want just enough to cover the bottom of the pan. When the water comes in contact with the hot oil, there will be a lot of splattering, so use the lid of the pan as a shield. Cover the pan, reduce the heat slightly to medium, and cook for 6 to 7 minutes.
• Uncover the pan and let the dumplings cook for another minute or two, until the water is evaporated. Transfer the cooked dumplings to a plate.
• Repeat this entire cooking process if you want to cook the remaining dumplings. If you want to cook the dumplings later, freeze them.
• Mix all the dipping sauce ingredients together. I like preparing the sauce 30 minutes before serving. This allows the sauce to fully absorb the herbs and spices in it.
• Serve the potstickers with the dipping sauce. These potstickers also go very well with my sweet chili 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.

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.

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.