Chicken Pot Stickers with Dipping Sauce
These are little morsels of heaven, crispy bottom and soft inside. Chicken stuffed dumplings made from scratch with the most delicious flavour
Servings: 24
Ingredients
Dough
- 2 cups cake wheat flour/all-purpose flour plus a little more
- 1/2 cup boiling water
- 1/2 cup cold water
- 1 teaspoon salt
Filling
- 500 gram ground chicken/chicken mince
- 2 teaspoon ginger/garlic paste
- 1 large egg
- 1 tbsp soy sauce
- 2 tbsp sriracha sauce
- 2 teaspoon hot chilli sauce
- 2 teaspoon rice vinegar
- 1 tbsp chopped spring onion
- 1/4 teaspoon salt
- pepper
Dip
- 3 tbsp soy sauce
- 2 teaspoon honey
- 1 teaspoon rice vinegar
- 1/4 teaspoon chilli flakes
- 1 tbsp sriracha sauce
- 1 tspn chopped spring onion
Instructions
Dough
- Combine the flour and salt in a large bowl. Slowly pour in the boiling water and stir. You will have a coarse mixture. Add 1/2 cup of cold water.
- Knead the dough on a clean surface for 10 minutes. Dust with more flour if required. It should be a smooth, soft dough
- Cover the dough with a damp kitchen towel and allow it to rest for 20 minutes
Filling
- In a large bowl combine all the ingredients, chicken, ginger/garlic, soy sauce, sriracha sauce, vinegar, hot chilli sauce, spring onion, egg, salt and some pepper. Refrigerate
Dip
- Combine all the ingredients, soy sauce, honey, vinegar, chilli flakes, sriracha sauce and spring onion in a small bowl and whisk. You can double the recipe for the dip if you are cooking all 24 dumplings
Dumplings
- Divide the dough into 24 pieces. Roll them out, about 11cm in diameter. Place 1 tablespoon of filling in the centre of each circle. Fold to make a half moon shape and pleat the edges to seal. If you are freezing them you can place them on a cookie sheet and freeze until hard. Transfer to a container and store in the freezer
Cooking the Dumplings
- Heat 2 tablespoon vegetable oil in a pan. Place the dumplings in the oil and cook until the bottoms are brown and crisp. Add 1/4 cup of water to the same pan, be careful as the water will splutter and quickly cover the pan. Allow the dumplings to steam on a medium heat for 2-3 minutes until they are cooked. You can cook them in 2 batches. Serve with the dip
Notes
- At first it may be difficult to pleat the dumplings but after the first few it becomes easier
- You can double the recipe for the dip if you are cooking all 24 dumplings at once
- The quantity of water may need adjusting, you may need more or less depending on the environment
- In SA we have bottled ginger/garlic paste or most Indian homes make their own so it's what I used. However you can add just a teaspoon of grated ginger