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    Healthy Little Cravings » Recipes » first course » EASY CHICKEN POTSTICKERS WITH DIPPING SAUCE

    · This post may contain affiliate links ·

    EASY CHICKEN POTSTICKERS WITH DIPPING SAUCE

    How can something be so delicious?
    I'll tell you: these chicken potstickers are so easy (the filling has just a few simple ingredients!) and so tasty that you will never buy take-away food again!
    They're the perfect combination of spicy, savory, sweet. The cherry on top is that dipping sauce (again, EASY).
    If I can do it, you can do it!

    [they're even more simple if you buy wrappers]

    Jump to recipe
    Chicken potstickers on a dish with a mini bowl of dipping sauce
    Believe me when I say these are easy: read the post to know why!

    Are these chicken potstickers easy for real?!

    I hear you saying "Roby, you said they're easy, but they look way too difficult to me to make!"
    I thought that too when I made them for the first time, don't worry.

    Good news though. They’re not difficult I promise.
    Dough is made with flour and water, then rolled out with a rolling pin (nothing fancy!).
    Filling is just a combination of simple ingredients (leek, carrot, chicken...)
    The cooking method is reeeeally simple (I'll explain that in a bit!)

    Chopsticks picking up a dumplings
    This recipe is also perfect for Valentine's Day: share them with your loved one!

    The tricky part may be the wrapping moment. But it's all about practice (as usual).
    One year ago I made them to then share them on the blog, and it was my first time. Who knew they would have turned out that cute (check them out)?

    How to make dumpling dough

    I've said these chicken potstickers are really easy, and they're even more simple if you buy wrappers.
    That being said, it's also EASY (recurrent word, uh?) to make them from scratch.

    • Add hot water to your flour and stir with a spoon (to prevent burning);
    • Put the dough on a working surface and knead it until you obtain a smooth ball;
    • Let the dough rest at room temperature covered with a damp cloth (very important!);
    • After one hour, divide it into 20 balls (15 gr each);
    This photo shows how to make dumpling dough
    Make a smooth ball of dough then divide it into 20 balls

    How to wrap dumplings

    I mentioned before this could be the tricky part of the recipe.
    Luckily for you, there are thousands of videos out there that show how to wrap them and make those cute patterns.

    How to make dumpling wrappers
    Flatten each ball then roll them with a rolling pin and using cornstarch to prevent sticking
    Dumpling wrappers ready to be filled
    Now let's start filling them!

    My advices:
    1. Start with an easy one (the one I've used for my vegan potstickers for example);
    2. I found that, by studying the movements these people made in those videos, it was more difficult for me to learn. Instead, I carefully studied the pattern and it was incredibly easier!

    Perfect raw dumplings ready to be cooked
    My perfectly imperfect dumplings!

    How to cook potstickers

    Potstickers are just dumplings being cooked with the “fry-steam-fry” method (as cookbook author Andrea Nguyen says).

    The method is really easy:

    • Heat a bit of oil into a non-stick pan or cast iron pan;
    • Take your freshly made dumplings and make their bottom brown;
    • When browned, pour enough water, immediately cover with a lid and let steam so the raw filling can cook;
    • After a few minutes, approximately 7-8 minutes, uncover and let the rest of the water to evaporate.
    • DONE!
    How to cook chicken potstickers with fry-steam-fry method
    To cook your dumplings use the fry-steam-fry method!

    DO'S and DON'TS

    I know that if you are making these for the first time you may have some doubts. So, here are some "do's and don'ts".
    Please though, if you have any question, comment below or feel free to reach out via mail or DM.

    • DO cover the dough (while it rests) with a damp cloth or it will dry and believe me, you don't want that. Dry dough would be difficult to work;
    • DO use cornstarch to avoid dough from sticking. If you want to stack wrappers (see photo below) use just a tiny bit of starch between the layers;
    • DON'T roll them out too thinly otherwise they will break while cooking;
    Macro photo of dumplings
    To avoid mistakes read my "Do's and don'ts"!
    • DO use a raw meat filling if you want, but make sure to properly cook it (you don't want raw chicken, never);
    • DO seal them well or they will open (duh);
    • DON'T use the refrigerator to store raw dumplings, otherwise dough will soak juices and they will break while cooking. So...
    • ...DO freeze if you don't use them immediately!
    • DON'T defrost your dumplings before cooking. You can throw them into your pan still frozen.
    • DO make that dipping sauce, it complements the potstickers! If you don't want it, make sure to add more soy sauce to the filling.

    If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy!  🙂

    Remember: if you try one of my recipes, tag me on Instagram or DM me the photos! 


    Don’t forget to pin and share this easy and delicious recipe!

    How to cook chicken potstickers with fry-steam-fry method

    EASY CHICKEN POTSTICKERS

    A deliciously delicious way to eat dumplings: slightly spicy chicken filling, a sweet and savory dipping sauce. What more could you want?
    Print Pin
    Prep Time: 40 minutes
    Cook Time: 10 minutes
    Resting time: 1 hour
    Total Time: 1 hour 50 minutes
    Servings: 20 dumplings (2 or 3 people)
    Author: Roberta

    Ingredients

    For the wrappers:
    • 200 gr All purpose flour
    • 110 gr Hot water
    • Cornstarch (to help yourself rolling the wrappers)
    For the chicken filling:
    • 2 tablespoons Sesame oil
    • 5 gr Garlic (peeled and minced)
    • 10 gr Fresh ginger (peeled and minced)
    • 130 gr Leek (sliced) - approx 1 leek
    • 45 gr Carrot (cut into small chunks) - approx 1 carrot
    • 2 tablespoons Soy sauce
    • 300 gr Ground chicken
    For the dipping sauce:
    • 2 tablespoons Soy sauce
    • 1 teaspoon Rice vinegar
    • 2 teaspoons Brown sugar
    • half a tablespoon Sesame oil
    • Chili flakes (optional)
    • Sesame seeds

    Instructions

    • First, read the post (paragraph 'do's and don'ts' especially) if you have any doubt.
    Make dumplings wrappers:
    • Add hot water to flour and knead (with a spoon first, then with your hands*) until you get a nice and smooth ball.
      *you won't burn yourself if you stir with a spoon first. The dough is easy to work.
    • Let it rest into a bowl - at room temperature - covered with a damp cloth, for 1 hour.
    In the meantime, make the filling:
    • In a pan, heat 2 tablespoons of oil.
    • Sauté minced garlic and ginger for 1 minute at medium heat.
    • Add sliced leek and carrot and cook (covered) at medium-low heat until they look tender. Stir every once in a while.
    • Add soy sauce and turn off heat. Let it cool.
    • If you want to make a raw filling (it will cook together with your potstickers): add leek mixture to your ground chicken and stir. The filling is ready to be used.
    • If you want to make a cooked filling (this is what I've used): add ground chicken to the pan and cook at low heat - covered - until cooked. If necessary add other oil to keep it moist (ground chicken breast is usually dry).
    Let's roll out dumplings:
    • Dust your countertop with cornstarch to prevent the dough from sticking.
      Divide the dough into 20 balls.
    • Flatten each ball, then roll them out into circles with a rolling pin.
      DO NOT make them too thin or they will stick on the pan while cooking.
    Let's fill the dumplings:
    • Add approximately one teaspoon of filling (raw or cooked) to a wrapper, wet the edge (about half an inch in), then seal it as suggested into the post (watch video I've linked)
    • Freeze them or cook them immediately.
    If cooked immediately:
    • Add about 1 (max 2) tablespoons of oil into a pan. When hot, add dumplings and let them brown on the bottom.
    • Check if the bottom is golden brown and add enough water to cover the bottom of the pan.
    • Cover with a lid and let steam until cooked, it takes just a few minutes (try one!)
    If cooking frozen dumplings:
    • Follow the same steps, but let them cook for more minutes.
    • If they're cooked but you still have water in the pan, let it evaporate.
    To make dipping sauce:
    • Simply combine all ingredients into a mini bowl.
    Notes
    NOTE: you will probably have some chicken leftovers. Heat them up!

    Nutrition

    Nutrition Facts
    EASY CHICKEN POTSTICKERS
    Amount Per Serving (1 dumpling (with no dipping sauce))
    Calories 61 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 7mg0%
    Potassium 68mg2%
    Carbohydrates 8g3%
    Protein 5g10%
    * Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
    Tried this recipe?Mention @healthylittlecravings on Instagram or DM me!

    Liked this recipe?
    Check out these vegan potstickers, give them a try! Spoiler: they're delish.

    A single vegan potsticker dipped in its sauce.

    © Healthy Little Cravings – Roberta Dall’Alba.
    I own all content and photos’ copyright.

    Before using my photos and recipes, please email me.
    If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

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    Reader Interactions

    Comments

    1. Catarina Lima says

      November 14, 2020 at 10:05 pm

      5 stars
      Great recipe! This is indeed super easy to follow and the result is excellent! Do make the sauce because it is awesome! Roberta, thank you so much for this, I loved it!

      Reply
      • Roberta says

        November 15, 2020 at 5:26 pm

        Ahhh thanks dear

        Reply

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