Homemade Chinese Chicken Pot Stickers Recipe

Name: Homemade Chinese Chicken Pot Stickers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Filling; 2 pounds ground chicken, chilled; 1 pound fresh shitake mushroom caps, (about 1 cup) very finely minced; 2 tablespoons coconut oil; 1 tablespoon hoisin sauce; 1 teaspoon dark soy sauce; 1 clove garlic, very finely minced; 1 teaspoon confectioner's sugar; 1/2 teaspoon rice vinegar; 1 teaspoon five spice powder; 1/2 teaspoon ground Sichuan peppercorns, optional; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 50-75 dim sum, dumpling, or wonton wrappers; 3 tablespoons canola or peanut oil; 4 cups Chef Nobu's Chicken Stock or Roasted Vegetable Stock or store bought low-sodium chicken or vegetable broth; 1 large leek, cleaned and roughly chopped (about 1 cup; frozen are great); 2 carrots, roughly chopped; 1 cup shitake mushroom stems, washed well; 2 stalks celery, leaves attached; The Dipping Sauce; 1/4 cup rice vinegar; 1/4 cup hoisin sauce; 2 teaspoons toasted sesame oil; 1/2 teaspoon hot toasted sesame oil

Servings: persons

The Filling
2 pounds ground chicken, chilled
1 pound fresh shitake mushroom caps, (about 1 cup) very finely minced
2 tablespoons coconut oil
1 tablespoon hoisin sauce
1 teaspoon dark soy sauce
1 clove garlic, very finely minced
1 teaspoon confectioner's sugar
1/2 teaspoon rice vinegar
1 teaspoon five spice powder
1/2 teaspoon ground Sichuan peppercorns, optional
1 teaspoon kosher salt
1 teaspoon ground black pepper
50-75 dim sum, dumpling, or wonton wrappers
3 tablespoons canola or peanut oil
4 cups Chef Nobu's Chicken Stock or Roasted Vegetable Stock or store bought low-sodium chicken or vegetable broth
1 large leek, cleaned and roughly chopped (about 1 cup; frozen are great)
2 carrots, roughly chopped
1 cup shitake mushroom stems, washed well
2 stalks celery, leaves attached
The Dipping Sauce
1/4 cup rice vinegar
1/4 cup hoisin sauce
2 teaspoons toasted sesame oil
1/2 teaspoon hot toasted sesame oil

1
Place the ground chicken, mushrooms, coconut oil, hoisin, soy sauce, garlic, sugar, vinegar, five spice powder, peppercorns, salt, and pepper in a bowl and gently knead to blend. Cover and refrigerate for at least 45 minutes and up to 1 day.
2
Make the stock: Combine the chicken or vegetable stock, leeks, carrots, shiitake stems and celery in a medium-sized saucepan set over high heat and bring to a rolling boil. Reduce the heat to a simmer, and cook, uncovered, for 25 minutes. Strain through a fine mesh strainer into a bowl and set aside. You should have about 4 cups (see Kitchen Tip). This can be done up to 3 days in advance, and kept, covered, in the refrigerator.
3
While the stock is cooking, make the dipping sauce: Combine the soy sauce, rice vinegar, hoisin sauce, and sesame oil in a small bowl and mix until thoroughly blended. Set aside until ready to serve.
4
Make the potstickers: Line a rimmed baking sheet with parchment paper. Place a wrapper in the palm of your non-dominant hand. With your dominant hand, fill with 1 tablespoon of the chicken filling, and partially close the dumpling by bringing the sides together. With the filled wrapper still in the non-dominant hand, use your dominant hand to make pleats or pinch the dough shut. Set aside on prepared baking sheet. Repeat with the remaining wrappers and filling.
5
Heat 11/2 tablespoons peanut oil in a large nonstick wok or saute pan with a lid over moderately high heat until hot but not smoking. Carefully place 6 to 8 dumplings, pleated sides up and sides not touching, into the hot oil. Cook for 30 seconds, or until the bottoms have lightly browned but not burned.
6
Add 11/3 cups of chilled or lukewarm stock (enough to submerge the potstickers about halfway) to the pan, making sure to gently move the dumplings a smidgen to keep them from sticking. Cover and cook for about 10 minutes, or until the liquid is evaporated. Transfer the dumplings, crisp sides up, to a platter and keep warm. Repeat with remaining batches of dumplings, replenishing the oil as needed.
7
Add the hot toasted sesame oil to the dipping sauce, if using, and serve immediately with the dumplings.

1003

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: The Filling, 2 pounds ground chicken, chilled, 1 pound fresh shitake mushroom caps, (about 1 cup) very finely minced, 2 tablespoons coconut oil, and more.

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

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

That's it — enjoy your meal!

Homemade Chinese Chicken Pot Stickers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions