How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken Potstickers?

You need 20 ingredients. The key ingredients include: plain flour 2 cups all-purpose, plus extra, 1 teaspoon salt, 1 cup boiling water, 2 cups napa cabbage finely-chopped, and more.

Is Chicken Potstickers suitable as meat & poultry?

Yes, Chicken Potstickers falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken Potstickers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Potstickers Recipe

Name: Chicken Potstickers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: plain flour 2 cups all-purpose, plus extra; 1 teaspoon salt; 1 cup boiling water; 2 cups napa cabbage finely-chopped; spinach cup chopped blanched; 1 pound chicken meat ground, minced dark; peeled fresh ginger teaspoon grated; 2 tablespoons garlic chives finely-chopped; spring onion or green; 1 teaspoon salt; 1 teaspoon sugar; ground white pepper teaspoon freshly-; 1 tablespoon light soy sauce; 1 tablespoon chinese rice wine or dry sherry; 1 teaspoon sesame oil Asian; 1 teaspoon cornstarch cornflour; 6 tablespoons distilled white vinegar; 3 tablespoons light soy sauce; chili oil as needed; vegetable oil for frying

1

To make the wrappers, in a food processor fitted with the metal blade, combine the 2 cups flour and salt and pulse once to mix. With the motor running, slowly pour in the boiling water. Continue to process until a rough ball forms and the dough pulls away from the sides of the work bowl, 15 to 20 seconds. Transfer to a lightly floured work surface. Knead until smooth and no longer sticky, about 2 minutes. Cover with a kitchen towel and let rest for 30 minutes.

2

Meanwhile, make the filling: Place the cabbage and spinach in a kitchen towel, wring out the excess liquid and place in a bowl. Add all the remaining filling ingredients and stir until combined. Cover and refrigerate until ready to use.

3

Uncover the dough and knead briefly. Cut in half. Roll out one half about 1/8-inch thick. Using a round cookie cutter 3 1/2 inches in diameter, cut out rounds. Set the rounds aside, lightly covered with the kitchen towel. Repeat with the remaining dough and all scraps.

4

To make the sauce, stir together the vinegar and soy sauce. Add chili oil to taste. Set aside.

5

To make the potstickers, put 1 tablespoon of the filling in the middle of a dough round. Fold the round in half and pinch the edges together at one end of the arc. Starting from that point, make 6 pleats or tucks along the curved edge to enclose the filling. As each potsticker is made, place seam-side up on a baking sheet, pressing down gently so it will sit flat. Cover with the kitchen towel and continue forming and placing the potstickers on the baking sheet until all are made.

6

Heat a 9-inch nonstick frying pan over medium-high heat. When hot, add about 2 teaspoons vegetable oil. Arrange 8 to 10 potstickers, seam-side up and just touching, in a spiral in the pan. Fry until the bottoms are browned, about 1 minute. Add water to come halfway up the sides of the potstickers and bring to a boil. Immediately cover, reduce the heat to low and steam-cook for 8 minutes, adding more water if necessary to keep the pan wet.

7

Uncover, increase the heat to high and cook until the liquid is absorbed and the bottoms are crispy, about 30 seconds longer. Transfer to a serving plate and keep warm; fry the remaining potstickers.

8

Divide the dipping sauce among individual saucers. Serve the potstickers hot with the sauce.

Chicken Potstickers

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