One could argue that pot stickers are The Perfect Food. Crispy on the bottom, soft and tender on top, juicy, plump and flavorful inside... what more could you want? A little heat? That's what the dipping sauce is for!


I wouldn't call this a difficult dish to prepare, but can definitely be time-consuming, especially the first time. So I wouldn't recommend it for an I-just-got-home-from-work-and-dinner-needs-to-be-ready-in-30-minutes meal. But do make it! Save it for an I'm-in-the-mood-for-cooking-and-not-particularly-rushed occasion.




Dough Ingredients:

  • 3 cups all-purpose flour
  • 1 cup water
  • 1 tbsp. oil
  • 1 tsp. salt

Filling Ingredients:

  • 1 lb. (450 grams) ground chicken
  • 3 mushrooms, very finely diced
  • 2 scallions, finely sliced
  • 1 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1 ½ tsp. sesame oil

Directions:

  1. Mix the dough ingredients together until the mixture forms a smooth ball. Cover the dough with a damp towel and let it rest for 30 minutes.
  2. In a separate bowl, combine all the filling ingredients and mix until just combined.
  3. Divide the dough into 4 pieces. Remove one piece at a time and keep the rest covered with a damp towel so it doesn't dry out. Roll the first piece of dough thinly (approximately 2mm or 1/16th of an inch) and cut out as many circles as will fit. Peel away the extra dough and place it back under the towel so you can re-roll it later. (For easy non-stick rolling, roll the dough between two sheets of parchment paper.)
  4. Place a teaspoon of filling in the center of each dough circle. Gently pinch together the sides to form a half-moon shape with pleated edges. (You can find tutorials of this on YouTube if you're not sure how.) Be careful not to overfill, or they will be too difficult to seal.
  5. Set sealed dumplings aside and cover with a damp towel while you work through the remaining dough and filling.
  6. Heat 1-2 tbsp. oil in a frying pan that has a lid (or a wide-bottomed pot). When the oil is hot, place as many potstickers as will fit without touching each other. Fry for approximately 2 minutes, then add a splash of water to the pan (1-2 tbsp.) and cover. Let the dumplings steam through for a couple of minutes so the filling gets cooked. Uncover and leave over the heat for another minute. Remove the largest dumpling and cut it open to check that the filling is cooked. If it is, remove the rest and repeat with the next batch. If it's not cooked through, add another splash of water, cover, cook, and check again. When ready, the bottoms should be crispy, the sides tender, the filling plump and juicy.
  7. Repeat until all dumplings have been cooked. Serve with dipping sauce (recipe below) and a sprinkle of sesame seeds and scallion (optional).

Dipping Sauce Ingredients:

  • 1 scallion, sliced
  • 1/2 chili pepper, sliced
  • 2 tbsp. sesame oil
  • 6 tbsp. soy sauce
  • 1 tsp. rice vinegar
  • 1-2 tbsp. honey
  • 2-3 cloves garlic, sliced
  • 1-inch piece ginger, sliced
  • sesame seeds

Directions:

  1. Slice scallions, red chili pepper, garlic and ginger.
  2. Whisk all ingredients together.
  3. Serve with dumplings.

Note: The longer the sauce sits, the spicier it gets, so if you prepare it in advance, you may want to leave out the chili pepper and add it in shortly before serving.

Yields: 40 dumplings