Pot Stickers (Chinese pan fried dumplings)
This recipe for pan-fried dumplings - also known as pot stickers - is easy to make and certain to please everyone at dinner. A wonderful dim sum treat, the filling for these pot stickers is quickly put together using chicken or shrimp (frozen shrimp works fine). Combined with a few other Thai ingredients, these Chinese-inspired pan-fried dumplings are chewy-good. Serve with a dip of your choice.
- MAKES approx. 40 pot stickers (dumplings)
- 1 package round dumpling wraps (available at Asian food stores
- often frozen)
- 1 pound ground chicken breast
- OR cooked shrimp (frozen is fine)
- 1 thumb-size piece ginger
- sliced or can use crushed ginger from a jar. I use to taste.
- 3 cloves garlic
- 3 spring (green) onions
- prepared Cole slaw mix use about 3 or 4 handfuls.
- 1 red pepper cut up in small pieces.
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
If dumpling wraps are frozen, remove from freezer to thaw several hours before you will be wrapping.Making 6-8 dumplings at a time, lay out 6-8 wonton wrappers on a clean working surface. You will also need a small dish of water.Spoon a little of the filling onto the middle of each wrapper (about 1 heaping tsp.). Then dip your fingers in the water (or use a pastry brush) and moisten the outside perimeter of each wrapper.Bring the sides of the wrapper up over the filling and press together to seal. If it doesn't seal, moisten the edges with a little more water. Pinch along the seal to create a decorative edge.Set the finished dumplings on a plate dusted with a little corn starch or flour.
Warm a large fry pan over medium-high heat. Add 1 Tbsp. oil and swirl around, then add the first batch of dumplings. Be sure to turn them often, as they burn easily. You want a light-brown sear on all sides. This only takes a minute or two. /l
Standing back from the stove, gently pour 1/2 cup chicken stock/broth into the frying pan (the pan will sizzle and may spurt a little).and shake some soy sauce over all of them. Cover and allow dumplings to finish cooking (about 5-7 minutes).
When most of the broth is gone, remove pan from heat. Use a spatula to gently lift the pot stickers from the pan and transfer to a serving plate. Tip: they are called pot stickers for a reason! But they will stick less if there is still a little moisture left in the pan - if the pan dries out completely, the dumplings will stick).
I actually wash the pan quick before doing the next batch.
Serve with a dipping sauce of your choice.
For a dipping sauce i use:
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1/4 tsp. white pepper
1 cup chicken broth/stock
dash of balsamic vinegar
dash of red pepper flakes
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