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Spicy Ginger Chicken Potstickers
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Servings:
0
Author:
Prep Time:
40 minutes
Cook Time:
15 minutes
Course:
Dinner
Appetizer
Entrée
Dim Sum
Cuisine:
Chinese
Asian
Keywords:
chicken
Dim Sum
steamed
Dumpling
Pan Fried
Potsticker
🧂 Ingredients
2 ½ lbs
Ground Chicken
Can use chicken breast, thigh or a combination of the two.
8 ea
Serrano Chiles
Seeded and Minced
1 cup
Green Onions
Chopped
1 cup
Cilantro
Chopped
1 tbsp
Ginger
Minced
½ tbsp
Kosher Salt
2 oz
Michiu Rice Cooking Wine
2 oz
Soy Sauce
½ tbsp
Chili Oil
1 package
Gyoza Wrappers
1 ea
Egg for assembling the dumplings
Cabbage to line the steamer basket
Or parchment see instructions
Vegetable Oil for Pan Frying
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Instructions
1
If you have bought pre ground chicken, you can skip to Assembling the Chicken
Potsticker Filling.
2
Set up your meat grinder attachment on your mixer or other machine.
3
Trim any unwanted fat from the chicken. Cut the chicken into strips that will
fit into your meat grinder attachment.
4
Grind the chicken on a medium sized die about 1/4" size.
5
Once all of the chicken is ground, reserve in the refrigerator until ready to
use.
6
Remove the seeds and membrane from the Serrano Chiles.
Mince the Serrano Chiles.
7
Chop the Green Onions and Cilantro into ⅛ to ¼" pieces
8
Finely chop the Ginger
9
In a bowl, add all ingredients.
10
Mix by hand to combine. Do not use a mixer. Mix until the ingredients are evenly
combined with the ground chicken.
Do not overmix the potsticker filling. Overmixing will make the filling tougher.
11
Refrigerate the mix for 2-4 hours until the filling firms. This will make it
easier to handle if the chicken is colder than room temp.
You can use immediately but refrigerating can help to form the dumpling.
12
Once the Chicken Potsticker filling is cool, assemble the dumplings.
13
Watch the attached video to learn the steps to folding a traditional style
pleated dumpling.
14
Mix up the egg and a splash of water in a bowl to use as the binder for the
Gyoza wrapper.
15
Taking one Gyoza wrapper, place it in your nondominant hand between your index
finger and thumb. You can support the wrapper underneath with your middle
finger.
16
Scoop about 1-2 tbsp prepared Chicken Potsticker Filling in a spoon.
17
Place the filling on the Gyoza wrapper in the center. It helps if the filling is
in an oblong football shape.
18
Dip your opposite hand index finger into the egg wash. Run your finger around
half of the gyoza wrapper on the side furthest away from you, over your index
finger.
This egg wash will combine with the cornstarch on the wrapper forming slight
paste to assist in holding the Gyoza wrapper together when pinched together.
19
To enclose the filing in the wrapper, pinch the end of the Gyoza wrapper on the
end closer to your opposite hand you are holding the wrapper.
The egg wash side of the wrapper should touch the cornstarch side to start to
sealing process.
20
Pinch the egg washed side of the Gyoza wrapper about a centimeter over from the
initial pinch of the wrapper.
21
Take the pinched together side furthest away from you and pinch it onto the
cornstarch side closest to you.
Repeat the process over the top of the filling.
Pinch the egg washed side about a centimeter over from the last pinch and then
pinch that fold onto the cornstarch side of the wrapper closest to you.
22
Continue the process until you get to the other end of the filling. When you get
to the end, simply pinch the end of the egg wash side and cornstarch side to
close off the dumpling.
There should be between 5-7 pleats in the wrapper.
If it doesn't look perfect, don't worry when they steam they won't look perfect
then either.
As I make the dumplings, I like to use a cornstarch lined sheet pan or plate to
place the dumplings.
The cornstarch helps the Gyoza wrapper to not stick to the surface. Any
additional cornstarch left before steaming can be brushed away or may be removed
during the steaming process.
23
To steam the dumplings, use a steamer insert for a sauce pot or bamboo steamer
baskets stacked ontop of a sauce pot.
The sauce pot should have 1-2 inches of water in the pot. Enough to steam but
not splash into the steaming vessel.
24
Traditionally, napa cabbage or green cabbage is used to line the bottom of the
steamer basket. This allows the dumplings to not stick to the cooking surface
while steaming.
I have found that using a piece of parchment paper that will cover the bottom of
the steamer basket or pot will work just as good.
Poke 6-8 holes into the parchment paper spread out over the surface of the
paper. Use a paring knife to poke small holes or slits no larger than 1/4"
25
Place the prepared parchment paper into the bamboo steamer or steamer basket.
Coat the parchment paper with a light amount of vegetable oil to help them from
sticking.
If using cabbage, peel off leaves of either regular cabbage or napa cabbage and
lone the bottom of the bamboo steamer or steamer pan. No oil is needed.
26
Bring the water in the pot to a simmer.
27
Add the formed dumplings to the parchment or cabbage lined steamer. Fill the
steamer with the dumplings leaving at least ½" between them.
The dumplings will spread while steaming.
28
Steam the dumplings over a medium high heat for approximately 10-13 minutes.
Since these are chicken filled, be safe and take the internal temperature of the
filling. Once the digital thermometer reaches 165° they are safe to remove and
consume.
Enjoy as a steamed Chicken Dumpling or continue to the next step to learn how to
pan fry.
Place the dumplings on a lightly oiled sheet pan or plate to keep them from
sticking while waiting to pan sear.
29
In a cast iron pan or non stick pan, cover the bottom of the pan with oil over.
Heat the oil over a medium heat.
30
Add the dumplings to the hot oil and cook on the flat side to get the
traditional look. Cook until they are golden in color.
Remove and place onto a paper towel to absorb any excess oil.
Enjoy with some Soy Chili dipping sauce!
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