If only I had known sooner how easy it was to make these Chicken Pot Stickers with Dipping Sauce, I would have made them sooner. I have adapted this Chicken Pot Stickers recipe from Molly Yeh’s recipe from Food Network.
My kids are crazy about Pot Stickers. I always thought it was too much work so I never bothered to even try them. However, it is actually not that difficult to make. It does take a little bit of time but that’s about it. And of course if the little folding technique can be a little bit of a pain. Seeing I am no expert here’s a great video that you can watch on how to fold the dumplings.
After making a few you kind of get the hang of it. I wouldn’t say that mine are perfect in terms of appearance. But these Chicken Pot Stickers with Dipping Sauce are so delicious and totally edible. My kids think they are amazing and that’s all that matters, right!
The dough for these dumplings is a very simple one made up of flour, water and salt. It is very similar to the way we make roti minus the oil/butter. There are a few fillings that can be made so I will definitely be trying more. Especially some vegetarian ones, I am sure it will be yummy.
If you are wondering what Pot Stickers are. They are little Chinese dumplings that are pan-fried on one side and steamed on the other. The last batch I made froze really well. I spread them on a baking sheet and froze them first and then stored them in a container, so they don’t stick together.
These Chicken Pot Stickers go really well with a dipping sauce, which I also made. My own little concoction, which is also delicious by the way. Please do try the recipe and drop me a mail if you do. It’s always good to hear from you.
Here some of my other Asian inspired recipes:
Chicken Pot Stickers with Dipping Sauce
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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