A delicious way to eat dumplings: slightly spicy chicken filling, a sweet and savory dipping sauce. Both made with simple ingredients.
Course Dinner, First course, lunch
Keyword Chicken, Dumplings, Potstickers
Prep Time 40 minutesminutes
Cook Time 10 minutesminutes
Resting time 1 hourhour
Total Time 1 hourhour50 minutesminutes
Servings 20dumplings (2 or 3 people)
For the wrappers: (you can also buy frozen ones)
200 grAll purpose flour
Cornstarch (to help yourself rolling the wrappers)
For the chicken filling:
2 tablespoonsSesame oil
5grGarlic (peeled and minced)
10 grFresh ginger (peeled and minced)
130 grLeek (sliced) - approx 1 leek
45grCarrot (cut into small chunks) - approx 1 carrot
300 grGround chicken
For the dipping sauce:
2 tablespoonsSoy sauce
1 teaspoonRice vinegar
2 teaspoonsBrown sugar
half a tablespoonSesame oil
Chili flakes (optional)
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.
NOTE: you will probably have some chicken leftovers. Heat them up!