Categories: Asian
Ingredients
- 12 oz. ground chicken
- 1/3 cup finely chopped scallions, white and light green parts only
- 1 tbsp minced fresh ginger
- 1 tbsp dry sherry
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp canola oil
- 1/8 tsp ground white or black pepper
- Sauce:
- 3 tbsp unseasoned rice vinegar
- 2 1/2 tbsp soy sauce
- 1 tbsp chile oil or toasted sesame oil
- 1 tsp minced fresh ginger
- Flour, as needed
- 30 pot stickers or gyoza wrappers
- 1 1/2 tbsp canola oil
Directions
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To prepare filling, combine all filling ingredients in a bowl. Use a fork or spatula to stir and fold the ingredients into a cohesive, thick mixture with no large chunks of meat. Cover and set aside at room temp for 30 minutes.
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Meanwhile, combine all sauce ingredients in a small bowl and set at the table.
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Line a baking sheet with parchment paper, and generously dust with flour. Lay 4-6 wrappers on your work surface. Brush the edges of the wrappers with water. For each dumpling, hold a wrapper in a slightly cupped hand. Use a dinner knife or tsp to scoop up about 1 1/2 to 2 tsp of the filling. Place the filling slightly off-center toward the upper half of the wrapper. Shape it into a flat mound, and keep a knuckle’s length of wrapper clear on all sides.
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Create your favorite shape. Otherwise, bring up the wrapper edge closest to you to close, then press to seal well and create a half-moon. To help the dumpling sit up during pan-frying, make a series of large pleats at the rim from one end to the other, firmly pressing into place.
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Place the dumpling on the prepared baking sheet. Repeat, spacing the dumplings 1/2 inch apart. Cover finished ones with a dry dish towel to prevent drying.
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To cook, use a medium or large skillet; if both sizes are handy, cook 2 batches at once. Heat over medium-high. Add 1 1/2 tbsp oil to film the bottom. Add the dumplings 1 at a time, placing sealed edges up in a winding circle pattern or several straight rows. Let them touch. Crowd them. Fry until golden or light brown, 1-2 minutes.
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Holding a lid close to the skillet as a shield, use a kettle or measuring cup to add water to a depth of about 1/4 inch. Cover and reduce the heat to medium. Let cook until the water is mostly gone, 4-6 minutes. After about 3 minutes, slide the lid ajar to allow steam to escape.
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When you hear a gently frying sound, uncover. Fry the dumplings for 1-2 minutes to crisp the bottoms. Remove from heat. When the sizzling stops, use a spatula to transfer the dumplings to a plate, with crisp bottoms up. Eat with the dipping sauce.