Chinese Chicken Pot Stickers Recipes

Steps:

• In a food processor, combine the uncooked chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with egg. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form several folds., Holding sealed edges, place each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., Working in batches, arrange pot stickers in a single layer on a large greased steamer basket rack; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam until filling juices run clear, 5-7 minutes. Repeat with remaining pot stickers., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pot stickers. Refrigerate leftovers. Freeze option: Cover and freeze uncooked pot stickers in a single layer on waxed paper-lined sheets until firm. Transfer to freezer containers; return to freezer. To use, steam as directed until heated through and juices run clear.

Steps:

• In medium bowl, stir together flour and salt. Gradually stir in boiling water. Gradually add cold water, stirring constantly, until a dough forms. On floured surface, knead dough until smooth, adding more flour if necessary. Cover with damp towel; let rest 20 minutes.
• Meanwhile, in large bowl, mix Filling ingredients. In 10-inch skillet, cook Filling over medium-high heat, breaking up chicken into crumbles as it cooks, until chicken is no longer pink. Remove from heat.
• Sprinkle additional flour in shallow baking pan. To mold potstickers, pinch off 1 tablespoon dough; roll out into a 3- to 4-inch round. Place 1 tablespoon filling in center of dough round; fold over dough and seal edges. Crimp edge, if desired. Place pot stickers in floured pan.
• Heat 3-quart saucepan of salted water to boiling over medium-high heat. Next to it, heat a few tablespoons oil in 10-inch skillet over medium heat. Boil potstickers 4 minutes; remove with slotted spoon, allowing excess water to drip off. Place potstickers in skillet, stepping back because this could cause spattering. Once bottoms of pot stickers are browned, remove from skillet with slotted spoon. Pat off any excess oil with paper towel. Serve potstickers with additional soy sauce.

Steps:

• For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
• Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
• For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
• To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
• Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
• For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
• Serve the dumplings with the dipping sauce

Steps:

• In a bowl, combine water and mushrooms, cover and let soak for 5 minutes.
• Drain, discard stems, and mince caps.
• In a large non-stick skillet, heat vegetable oil over medium-high heat until hot; saute mushrooms in oil with onions and ginger.
• Add cabbage and cook until cabbage is lightly browned (9 minutes), stirring frequently; while cabbage is cooking add water 1 tbsp at a time to keep it from sticking to the pan, if needed.
• Spoon cabbage mixture into a medium sized bowl and let it cool.
• Add chicken and next 5 ingredients to the bowl and mix well.
• Working with one wonton wrapper at a time (keep the rest covered so they don't dry out), spoon a tablespoon full of the mixture into the middle of the wrapper; moisten the edges with water.
• Bring two points (diagonal corners) in to the center, and pinch together.
• Bring the other two corners in and pinch together; and pinch the 4 edges together to seal.
• Sprinkle a baking sheet with cornstarch, and place pot stickers on baking sheet as you finish sealing them (keeping finished ones covered with a towel to keep them from drying out).
• In a large non-stick skillet, heat vegetable oil over medium heat until hot.
• Place 15 pot stickers in bottom of skillet and cook until bottoms are lightly browned (3 minutes).
• Add broth to skillet and cook, covered, until liquid is absorbed (3 minutes).
• Set finished pot stickers aside, and keep warm.
• Wipe skillet out with a paper towel, and repeat the process with the other pot stickers.
• Serve with soy sauce or other sauce for dipping.

Steps:

• Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
• To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
• To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
• Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.

Steps:

• Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add onion, carrots, and cabbage; saute until slightly soft, about 3 minutes. Transfer to a large bowl; cool for 15 minutes. Add chicken, brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix until filling is well combined.
• Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges with water. Fold one corner over the filling onto the opposite corner to form a triangle. Fold 2 corners over to meet in the center; press together, squeezing out as much air from the center as you can.
• Preheat oven to 200 degrees F (95 degrees C). Set a wire rack on a baking sheet.
• Heat 1 tablespoon oil in the same skillet over medium heat. Add 6 to 8 potstickers; cook until golden brown, flipping once halfway, 4 to 5 minutes. Add 1 1/2 tablespoons chicken broth to the skillet. Steam, covered, until potstickers are no longer pink on the inside, about 1 minute. Transfer to the wire rack.
• Place baking sheet in the preheated oven to keep potstickers warm. Cook remaining potstickers with the remaining oil and chicken broth.

Steps:

• Mix first 10 ingredients in a bowl.
• Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
• Moisten edges with water, fold over and press to seal edges.
• Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
• When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
• Remove from pan.
• Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
• Keep warm on a plate covered.