Best 9 Chinese Chicken Pot Stickers Recipes

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Chinese Chicken Pot Stickers: A Culinary Delight Waiting to be Unveiled

Take a culinary journey to the streets of China and savor the enticing aroma of chicken pot stickers, a beloved delicacy that tantalizes taste buds and sparks joy. These delectable morsels, also known as dumplings or wontons, are a symphony of flavors and textures, featuring succulent chicken filling wrapped in delicate, pan-fried wrappers. As you bite into a chicken pot sticker, the crispy exterior yields to a burst of juicy, savory goodness, leaving you craving for more. With this comprehensive guide, embark on a culinary adventure as we delve into the art of crafting these delectable treats. Discover the secrets behind the perfect dough, explore the diverse fillings, and master the art of pan-frying to achieve that golden-brown crispness. Whether you're a seasoned chef or just starting your culinary journey, this guide will equip you with the knowledge and techniques to create authentic Chinese chicken pot stickers that will impress your family and friends. So, gather your ingredients, prepare your taste buds, and get ready to embark on a culinary expedition that will leave your taste buds dancing with delight.

Here are our top 9 tried and tested recipes!

CHICKEN POT STICKERS



Chicken Pot Stickers image

Chicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they're steamed. -Jacquelynne Stine, Las Vegas, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 dozen.

Number Of Ingredients 12

1 pound boneless skinless chicken thighs, cut into chunks
1-1/2 cups sliced fresh mushrooms
1 small onion, cut into wedges
2 tablespoons hoisin sauce
2 tablespoons prepared mustard
2 tablespoons Sriracha chili sauce or 1 tablespoon hot pepper sauce
1 package (10 ounces) pot sticker or gyoza wrappers
1 large egg, lightly beaten
SAUCE:
1 cup reduced-sodium soy sauce
1 green onion, chopped
1 teaspoon ground ginger

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.

Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 374mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

CHICKEN POT STICKERS WITH DIPPING SAUCE



Chicken Pot Stickers with Dipping Sauce image

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 24 servings

Number Of Ingredients 18

2 cups all-purpose flour, plus more if needed and for dusting
1 1/2 teaspoons salt
1/2 cup boiling water
1 pound ground chicken
1/3 cup chicken broth
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon freshly grated ginger
1/4 teaspoon salt
2 scallions, finely chopped
Freshly ground black pepper
Flavorless oil, for frying
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 scallion, finely chopped
A pinch of crushed dried red pepper

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

PERFECT POT STICKERS



Perfect Pot Stickers image

Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 6

Number Of Ingredients 16

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

Steps:

  • Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
  • Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
  • When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
  • Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
  • Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
  • Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g

CHINESE CHICKEN POT STICKERS



Chinese Chicken Pot Stickers image

For a truly authentic dumpling experience, gather everyone around the table to roll and fill these traditional Chinese New Year delicacies.

Provided by By Molly Yeh

Categories     Appetizer

Time 1h35m

Yield 20

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons kosher (coarse) salt
1/2 cup boiling water
1/2 cup cold water
3/4 lb ground chicken
2 green onions, finely chopped
2 teaspoons sugar
1 teaspoon ground ginger
2 teaspoons rice vinegar
2 teaspoons soy sauce
Dash crushed red pepper flakes
Ground black pepper to taste
Canola oil

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.

Nutrition Facts : ServingSize 1 Serving

POT STICKERS (CHINESE DUMPLINGS)



Pot Stickers (Chinese Dumplings) image

I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.

Provided by jb41848

Categories     Pork

Time 30m

Yield 25-30 serving(s)

Number Of Ingredients 13

1 lb ground pork
2 chopped green onions
1 tablespoon soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1 garlic clove, minced
1 egg, beaten
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
peanut oil
1 cup chicken broth, divided
25 -30 wonton skins

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.

POTSTICKERS (鍋貼)



Potstickers (鍋貼) image

Learn how to make these classic, tasty Chinese dumplings right at home!

Provided by Made With Lau

Categories     main course

Time 1h10m

Yield 4

Number Of Ingredients 20

1 lb chicken
4 stalks celery
1 lb cabbage
1 oz ginger
1 tbsp Kikkoman® Oyster Sauce
1 tbsp Kikkoman® Soy Sauce
1 tbsp fish sauce
1 tsp white pepper
1 tbsp chicken bouillon powder
1 tsp sugar
1 tsp salt
3 tbsp cornstarch
2 tbsp water
1 tbsp Kikkoman® Sesame Oil
2 tbsp oil
1 pack potsticker wrappers
1 small bowl water
1 tbsp white vinegar
1 tsp chili oil
0.5 tsp sugar

Steps:

  • Cut chicken
  • Mix ginger, vegetables and meat together, including sesame oil.
  • Set up your wrapping station by having water within reach, the bowl with filling, a designated place for the wrapper, and a tray to place wrapped potstickers.
  • Add oil and place potstickers in the pan. You'll want to evenly space the potstickers around the pan without touching each other.
  • In a small bowl, mix vinegar, chili oil, and sugar.
  • Taste to adjust the flavors of the sauce and plate once it's to your taste! This is usually served on a large serving plate and everyone can take the amount they want.

FAST POT-STICKERS



Fast Pot-Stickers image

What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of ground pork (beef, chicken, turkey and lamb also work), cabbage, scallions, ginger and garlic. For a vegetarian pot-sticker, cabbage can dominate, complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination. Wrap, seal and cook.

Provided by Mark Bittman

Categories     appetizer

Time 1h

Yield 4 main-course or 8 appetizer servings

Number Of Ingredients 10

3/4 pound ground pork or other meat
1 cup minced cabbage
2 tablespoons minced ginger
1 tablespoons minced garlic
6 scallions, the white and green parts separated, both minced
1/2 cup plus 2 tablespoons good soy sauce
48 dumpling wrappers
1 egg, lightly beaten in a bowl
4 tablespoons peanut oil or vegetable oil, more or less
1/4 cup rice vinegar or white vinegar

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.

KAI'S CHICKEN POTSTICKERS



Kai's Chicken Potstickers image

A good, spicy alternative to egg rolls, these will feed a hoard! Great as an appetizer for a party.

Provided by Autumn Pumpkin

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h8m

Yield 12

Number Of Ingredients 15

¾ cup canola oil, divided
½ onion, minced
1 cup finely shredded carrots
¾ cup finely shredded cabbage
1 pound ground chicken
2 tablespoons dark brown sugar
2 tablespoons sesame seeds
1 tablespoon sesame oil
1 tablespoon Chinese five-spice powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
60 wonton wrappers
¾ cup chicken broth

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.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 28.6 g, Cholesterol 25.5 mg, Fat 17.1 g, Fiber 1.5 g, Protein 13.3 g, SaturatedFat 1.5 g, Sodium 501.9 mg, Sugar 3.2 g

CHINESE POT STICKERS (CHICKEN, PORK OR VEGETARIAN)



Chinese Pot Stickers (Chicken, Pork or Vegetarian) image

Chinese dumplings. Easy, exotic appetizers. A little time consuming, but worth it. High Protein. Replace meat with 1/2 cup cooked rice mixed with 1/3 cup finely chopped water chestnuts for the vegetarian version.

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h1m

Yield 30 pot stickers, 10 serving(s)

Number Of Ingredients 19

1/2 cup boiling water
1/4 ounce dried porcini mushrooms or 1 ounce fresh mushrooms
1 tablespoon vegetable oil
1/3 cup green onion, minced
1 tablespoon gingerroot, peeled & minced
2 cups green cabbage, finely chopped or 1 cup frozen chopped spinach, thawed, drained & squeezed dry
1/2 cup water
1/2 lb pork sausage or 1/2 lb ground chicken
2 teaspoons soy sauce
1 teaspoon white pepper
1/2 teaspoon dark sesame oil
1 egg white
1 garlic clove, crushed
30 wonton wrappers
2 teaspoons cornstarch
2 teaspoons vegetable oil
1/2 cup chicken broth
2 teaspoons vegetable oil
1/2 cup chicken broth

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.

Nutrition Facts : Calories 185.2, Fat 9.9, SaturatedFat 2.5, Cholesterol 18.5, Sodium 434.3, Carbohydrate 16.5, Fiber 1, Sugar 0.9, Protein 7.1

Tips:

  • For the best results, use a dumpling wrapper that is thin and pliable. You can find these wrappers in the refrigerated section of most grocery stores.
  • To make sure the pot stickers are cooked evenly, use a non-stick skillet and cook them over medium heat.
  • If you don't have a bamboo steamer, you can steam the pot stickers in a colander or steamer basket placed over a pot of boiling water.
  • Serve the pot stickers with your favorite dipping sauce, such as soy sauce, vinegar, or chili sauce.
  • For a vegetarian version of this recipe, omit the chicken and add extra vegetables, such as shredded carrots, cabbage, or mushrooms.

Conclusion:

Chinese chicken pot stickers are a delicious and easy-to-make appetizer or main course. With a little practice, you'll be able to make these dumplings like a pro. So next time you're looking for a fun and flavorful dish to try, give this recipe a try. You won't be disappointed!

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