Best 5 Cooked Chicken Potstickers Chinese Dumplings Recipes

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In the realm of culinary delights, the Chinese dumpling stands tall as an iconic delicacy. These morsels of savory goodness, known as potstickers, are crafted with a delicate wrapper enveloping a tantalizing filling. Our curated article presents an array of mouthwatering cooked chicken potsticker recipes, each offering a unique flavor profile and cooking technique.

1. **Pan-Fried Chicken Potstickers**: Experience the classic method of preparing potstickers, where they are pan-fried to perfection. The crispy exterior yields to a succulent chicken filling, bursting with umami flavors.

2. **Steamed Chicken Potstickers**: For a healthier alternative, steamed chicken potstickers emerge from their delicate cocoon, revealing a tender chicken filling enveloped in a soft and translucent dumpling wrapper.

3. **Baked Chicken Potstickers**: Indulge in the convenience of baked chicken potstickers. These dumplings are coated in a flavorful sauce before being baked until golden brown, resulting in a delightful balance of crispy and tender textures.

4. **Chicken Potstickers in Chili Oil**: Embrace the fiery heat of chili oil as it coats these chicken potstickers. The spicy kick elevates the savory taste of the dumplings, creating an addictive and unforgettable experience.

5. **Chicken Potstickers with Dipping Sauce**: Explore the versatility of chicken potstickers by pairing them with a variety of delectable dipping sauces. From classic soy sauce to tangy vinegar-based sauces, each dip adds a unique dimension of flavor.

As you embark on this culinary journey, you'll discover the secrets of crafting the perfect potsticker, from selecting the right ingredients to mastering the art of folding and shaping these delicate dumplings. With step-by-step instructions and insightful tips, our recipes will guide you towards creating authentic and delicious cooked chicken potstickers that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

POTSTICKERS RECIPE (WITH POTSTICKER DOUGH)



Potstickers Recipe (with Potsticker Dough) image

In addition to the ingredients below, you'll need water and cooking oil for cooking the potstickers (canola, grapeseed, vegetable or peanut cooking oil)

Provided by Jaden

Categories     Main Course

Time 1h20m

Number Of Ingredients 21

2 1/2 cups all-purpose flour ((2.5 cups = 300 gram plus more for dusting))
1/4 teaspoon salt
2/3 cup just-boiled hot water
1/3 cup iced cold water
8 ounces minced or finely shredded cabbage (Napa or regular)
8 ounces ground pork (ground meat of your choice)
1/2 teaspoon soy sauce
freshly ground white pepper (or black)
1/2 teaspoon cornstarch
1/2 teaspoon Chinese rice wine (optional)
1/2 teaspoon Asian sesame oil
2 tablespoons minced chives (Chinese or regular)
4 ounces diced water chestnuts (canned is fine)
3-4 large fresh shiitake mushrooms (finely diced)
1/2 teaspoon grated fresh ginger
3 tablespoons soy sauce
3 teaspoons rice vinegar (or cider vinegar, white vinegar)
1 teaspoon sugar
2 cloves garlic (very finely minced)
1 teaspoon Asian sesame oil
minced fresh chili peppers (optional)

Steps:

  • To a large bowl, measure in the flour and the salt. Pour in the boiled water and stir the flour immediately and vigorously with a large wooden spoon until the flour resembles loose crumbles (about 30 seconds). Pour in the iced-cold water (discard the ice first, but make sure you have correct measurement of water). Stir vigorously again for 30 seconds or until a shaggy dough begins to form. Set aside spoon and use your hands to knead the dough in the bowl, while picking up flour/dough on the sides of the bowl. Knead for 2 minutes in the bowl. Turn out the dough onto a clean work surface. No need to dust the work surface with flour - unless the dough really sticks). The dough should be soft and elastic enough that kneading is very easy. Continue to knead your dough for another 3-5 minutes. As you knead the dough, it should become more smooth. In a medium sized bowl, plop in the dough ball, cover dough loosely with a barely damp paper towel and then cover bowl tightly with plastic wrap. Let rest for 20 minutes while you prepare the filling and the dipping sauce.
  • In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt (1/2 teaspoon kosher or sea salt, if using.) Set aside while you move on to next step of recipe.
  • In a separate bowl, mix the ground pork with soy sauce, ground pepper, cornstarch, rice wine (if using) and sesame oil. Add in the chives, water chestnuts and mushrooms.
  • Back to the cabbage - grab a handful of cabbage, squeeze hard to expel the water into the sink. Add the dry cabbage into the bowl with the rest of the filling ingredients. Mix well. You can cook a spoonful of filling in a small frying pan for a taste, if you'd like.
  • Turn out the rested dough onto a lightly floured surface. Cut the dough in half, keep unused half under the damp paper towel to prevent from drying out. Roll out the other half into a long snake, about 1-1/4 inches in diameter. Cut into approximately 20 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between palms to form ball. Squash between flat palms to flatten into disk. Use rolling pin to roll out to 3-1/2 inch diameter. Try to make the edges of wrapper thinner than the center. Repeat for remaining dough. If you don't have a helper on hand to fold the potstickers, keep wrappers under cover (plastic wrap or barely damp paper towel) to prevent drying out. Fill and fold potstickers according to the instructions and photos above in the post. Place folded potstickers on a floured piece of parchment or tin foil-lined baking sheet to prevent sticking.
  • Mix together dipping sauce ingredients. Set aside until ready to serve.
  • Have 1/4 cup water and a tight-fitting lid for your pan at the ready, by your stove. Heat a large, nonstick frying or saute pan over medium heat. When hot, swirl in a little cooking oil, just enough to swirl around. Carefully lay potstickers into the pan, they can touch a little, but do not overcrowd. Cook for 1-2 minutes, then peek under one or two potstickers to see if the bottoms have lightly browned. Adjust your heat if needed.
  • When lightly browned, it's time for the steaming. In one hand, have the lid ready. In the other, carefully pour in 1/4 cup of water into the pan. It will splatter, so please be careful. Immediately cover pan with the lid to trap the steam. Let cook for 2 minutes, then open the lid. Continue cooking for another 2 minutes, until all of the water has evaporated. Take a peek under the potsticker. You can add a little more cooking oil if it has trouble browning (but only after all the water has evaporated, otherwise it will splatter.) Shake the pan to loosen the potstickers, swirl in the oil and tilt pan to distribute the oil. When bottoms are nicely browned, plate and serve with dipping sauce.

Nutrition Facts : Calories 330 kcal, Carbohydrate 46 g, Protein 13 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 659 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

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.

POTSTICKERS (CHINESE DUMPLINGS)



Potstickers (Chinese Dumplings) image

An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyoza wrappers and have filling left over for next time around.

Provided by Ayeen

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h2m

Yield 12

Number Of Ingredients 13

1 pound raw shrimp, peeled and deveined
4 pounds ground beef
1 tablespoon minced fresh ginger root
1 shallot, minced
1 bunch green onions, chopped
3 leaves napa cabbage, chopped
2 tablespoons soy sauce
1 teaspoon Asian (toasted) sesame oil
salt and white pepper to taste
1 pinch white sugar
1 (10 ounce) package round gyoza/potsticker wrappers
vegetable oil
¼ cup water

Steps:

  • Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
  • To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
  • Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 16.1 g, Cholesterol 151.5 mg, Fat 22.3 g, Fiber 1 g, Protein 34.5 g, SaturatedFat 7.7 g, Sodium 454.2 mg, Sugar 0.8 g

COOKED CHICKEN POTSTICKERS (CHINESE DUMPLINGS)



Cooked chicken potstickers (Chinese dumplings) image

Some Chinese friends taught me how to make dumplings in graduate school. Sadly, I was not a very good pupil so, as a swan bears ugly ducklings, I make ugly dumplings! Althought dumplings can be made with raw ground pork or chicken, these were made with cooked chicken. With the chicken already cooked, a couple of these can be...

Provided by Heidi Hoerman

Categories     Poultry Appetizers

Number Of Ingredients 10

1 c coarsely chopped cabbage (green, napa, or savoy)
1 sliced and washed leek, white and light green parts only
2 to 3 green onions (scallions), green and white parts, coarsely chopped
3 to 4 clove garlic, peeled
2x1x1-inch piece of fresh ginger root, peeled and cut into several pieces
1 c cooked chicken meat (dark meat is more flavorful)
1 Tbsp soy sauce
1 Tbsp rice vinegar
dash(es) chinese hot oil or hot sauce
1 pkg wonton skins (about 60)

Steps:

  • 1. In the large bowl of a food processor, chop the cabbage, leek, and green onion until fairly fine. Move to a screen seive and squeeze until it is dry enough to clump.
  • 2. Grind garlic and ginger in the food processor. Add chicken, soy sauce, vinegar, and hot oil. Process until the consistency of stiff peanut butter.
  • 3. Mix together cabbage mixture with chicken mixture.
  • 4. To assemble dumplings, lay a wonton skin on a flat surface.
  • 5. Paint two sides (half of the edges) with water using either your finger or a small brush. Water is the glue that keeps the wanton skin shut.
  • 6. Put 1 teaspoon chicken filling in the center of the wanton skin and fold to seal the edges, trying to get as much air as possible out of the dumpling.
  • 7. Place flat on parchment paper or stick-free foil on a cookie sheet and freeze. Once they are frozen they can be moved to bags for storage.
  • 8. Heat a large covered skillet on medium heat. Lightly oil the skillet with vegetable oil. Lay each dumpling on the hot pan and do not move for 3 to 4 minutes (long enough for the bottom to become golden and somewhat stuck to the pan. Add chicken broth and cover the pan. Simmer about 5 minutes until heated through. Serve with dipping sauce.
  • 9. Dipping sauce: combine soy sauce, rice wine, garlic & ginger or use purchased dipping sauce.
  • 10. If you have leftover filling, add an egg and some bread crumbs and form into small balls. Poach these slowly in chicken broth and chill. Serve with a dipping sauce.

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.

Tips:

  • Choose high-quality chicken: Opt for organic or free-range chicken whenever possible, as it's generally more flavorful and tender.
  • Cook the chicken perfectly: Make sure the chicken is cooked through but not overcooked, or it will become dry and tough. A meat thermometer is a helpful tool for ensuring that the chicken reaches a safe internal temperature of 165°F (74°C).
  • Use a variety of vegetables: Feel free to experiment with different vegetables in your potstickers, such as carrots, celery, cabbage, and mushrooms. This will add flavor, texture, and nutrients to the dumplings.
  • Make sure the filling is well-seasoned: Don't be afraid to add plenty of spices and herbs to the filling, such as garlic, ginger, soy sauce, and sesame oil. This will help the potstickers taste more flavorful.
  • Use a good-quality dumpling wrapper: Look for dumpling wrappers that are thin and pliable, so that they cook evenly. You can find dumpling wrappers in the Asian section of most grocery stores.
  • Cook the potstickers properly: Potstickers can be cooked in a variety of ways, but the most popular methods are pan-frying and steaming. Make sure to follow the recipe instructions carefully to ensure that the potstickers are cooked through and have a crispy exterior.

Conclusion:

Cooked chicken potstickers are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are relatively easy to make, and can be customized to your own taste preferences. With a little practice, you'll be able to make perfect potstickers that will impress your friends and family.

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