Easy Chicken Potstickers

Ingredients

• 9 oz Ground chicken
• 1.5 tbsp Fresh ginger (Finely chopped)
• 2 Garlic (Cloves, finely chopped)
• 0.25 cup Fresh chives (Finely sliced)
• 1 tbsp Light soy sauce (For the filling)
• 1.5 tsp Sesame oil
• 1.5 tsp Rice wine vinegar (For the filling)
• 0.5 tsp Sugar (For the filling)
• 0.5 tsp Ground black pepper
• 20 Round dumpling wrappers (Store-bought)
• 1.5 tsp Vegetable oil (For frying)
• 3.5 tbsp Water (For steaming)
• 1 tbsp Light soy sauce (For the dipping sauce)
• 1.5 tsp Rice wine vinegar (For the dipping sauce)
• 1.5 tsp Crispy chili oil
• 0.5 tsp Sugar (For the dipping sauce)
• 1 tbsp Water (For the dipping sauce; add more to taste, up to 2 tbsp total)
• 1 tbsp Water (Optional additional water for the dipping sauce, to taste)
• Black sesame seeds (For topping, if using)
• Chives (Finely sliced, for topping if using)

Steps

1. 1

   Add the ground chicken, finely chopped ginger and garlic, sliced chives, soy sauce, sesame oil, rice wine vinegar, sugar, and black pepper to a large bowl. Stir with chopsticks in one direction until the mixture becomes sticky and paste-like and smells aromatic.

2. 2

   Set out a small bowl of water and place a wrapper on a clean work surface (or work with six wrappers at a time). Dip a finger in the water and moisten half of the wrapper's edge.

3. 3

   Add about ½ tablespoon of filling to the center of each wrapper. The amount may vary with wrapper size and your confidence folding; avoid overfilling so the edges can seal.

4. 4

   Fold each wrapper in half over the filling and pinch the top center together.

5. 5

   For the easy fold, make one pleat on each side toward the center, then press the edges firmly to seal. Alternatively, for the classic pleat, fold the right edge inward toward the center three times, pressing as you go; repeat on the left and seal.

6. 6

   Repeat with the remaining wrappers. Keep the folded potstickers and any unused wrappers covered with a damp kitchen towel or paper towel until ready to cook.

7. 7

   Heat the vegetable oil in a large lidded nonstick skillet over medium heat. Arrange the potstickers flat side down in a single layer; cook in batches if needed.

8. 8

   Fry for 3 minutes, lifting one occasionally to check that the bottoms are golden brown.

9. 9

   Carefully pour in the steaming water from a jug, standing back because it may spit. Cover immediately and reduce the heat slightly.

10. 10

    Steam, covered, for 4 minutes. Remove the lid and cook for 1 more minute so the water evaporates and the bottoms crisp again. If they stick, let the water evaporate and the bases dry and crisp, then loosen them with a metal teaspoon. Avoid steaming longer, which can dry out the filling.

11. 11

    Meanwhile, combine the dipping sauce soy sauce, rice wine vinegar, crispy chili oil, sugar, and 1 tablespoon water in a small bowl. Add more water, up to 1 additional tablespoon, to taste.

12. 12

    Plate the potstickers, top with black sesame seeds and finely sliced chives if using, and serve with the dipping sauce.

Notes

The source gives alternative folds: the easy fold with one pleat on each side, or a classic fold with three pleats on each side. For a larger batch, it recommends doubling the recipe to make 40 potstickers and cooking in batches, using oil and water for each batch. Uncooked potstickers can be frozen on a parchment-lined tray until solid (about 2 hours), then stored in a freezer bag for up to 3 months; cook from frozen without thawing, adding a splash more water and 2–3 extra minutes of covered steaming. Cook time is stated for a batch; multiple batches take longer.

Nutrition per serving

• main
• dinner
• pan-fried
• steamed
• chicken
• dumplings