Cooked Chicken Potstickers Chinese Dumplings Food

POT STICKERS (CHINESE DUMPLINGS)

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.

CHICKEN POTSTICKERS

Steps:

• Add the ground chicken to a bowl and set it aside. Note that if you are buying 1 pound of ground chicken in a pre-packaged container, the meat doesn't actually amount to 1 pound. The meat is usually only 14.5 to 15 ounces and the watery sac below the meat amounts to another pound. Don't worry, that amount of meat will work just fine for the recipe.
• Heat 1 tablespoon of oil in a pan or skillet over medium heat. Add the ginger and garlic and cook for 15 to 30 seconds, stirring constantly. Add the chopped white portion of the cabbage and cook for 1 to 2 minutes minute. Add the green part of the cabbage, scallions, and salt and cook for another minute, until the greens star to wilt. Turn off the heat and let everything cool in the pan for about 5 to 8 minutes.
• Transfer the vegetables and spices to the bowl with the chicken. Add the soy sauce and sesame oil and stir to combine all the ingredients.
• Fill a small bowl with water for wrapping the dumplings. Grab a baking sheet for the finished dumplings and a towel to cover the dumplings to prevent them from drying out. Get a spoon for scooping the dumpling filling.
• Dip the dumpling wrapper into the bowl of water. Rotate the wrapper so that 1/2 or 2/3 of the wrapper is wet, creating a wet border about 1/4 to 1/2-inch wide. If you are using fresh wrappers, you do not need to wet the border before using.
• Place the wrapper on your left hand, the wet side facing away from you. Place about 1 tablespoon of filling into the center of the wrapper (you may use more or less depending on the size of your dumpling wrapper).
• Pinch together the wrapper on the right. Using your index fingers, create a pleat. Seal the pleat towards the right. Continue creating and sealing the pleats to the right until you reach the end of the dumpling. Use the photos above or this video as a reference.
• If you want the dumpling pleats to go in two directions, towards the center, start folding the dumpling together like a taco. Pinch the wrapper together in the center (the left and right sides of the dumpling are not sealed. For the pleats to the right of this center pinch, you want to create pleats with your index fingers and seal them facing the left. For the pleats to the left of the center pinch, create and seal the pleats facing the right.
• Continue pleating dumplings until you are out of filling or dumpling skins. If you notice that the dumplings are starting to dry out, cover them with a dry towel.
• Heat a large nonstick pan with 1 1/2 tablespoons of oil over medium-high heat. I use a 12-inch nonstick pan. Arrange the dumplings over the pan. I usually cook about 15 to 17 dumplings at a time. Pan fry the dumplings for 2 to 3 minutes, until the bottoms are golden.
• Next, hold the pan lid with one hand and pour about 1/4 cup of water into the pan with your other hand. You want just enough to cover the bottom of the pan. When the water comes in contact with the hot oil, there will be a lot of splattering, so use the lid of the pan as a shield. Cover the pan, reduce the heat slightly to medium, and cook for 6 to 7 minutes.
• Uncover the pan and let the dumplings cook for another minute or two, until the water is evaporated. Transfer the cooked dumplings to a plate.
• Repeat this entire cooking process if you want to cook the remaining dumplings. If you want to cook the dumplings later, freeze them.
• Mix all the dipping sauce ingredients together. I like preparing the sauce 30 minutes before serving. This allows the sauce to fully absorb the herbs and spices in it.
• Serve the potstickers with the dipping sauce. These potstickers also go very well with my sweet chili sauce.

POTSTICKERS (CHINESE DUMPLINGS)

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.

POT STICKER DUMPLINGS

Steps:

• Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
• Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
• In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
• Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
• Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

CHINESE CHICKEN DUMPLINGS

Steps:

• Cut the chicken breast into small pieces and stir fry in 2 tablespoons soy sauce and 1 tablespoon sesame oil. Let cool until warm.
• In a bowl, combine chicken with remainder of soy sauce, sesame oil, green onion, oyster sauce and sesame seeds.
• Put a small amount of the mixture into each wonton wrapper and fold diagonally. Putting a little bit of water on the edges helps seal them, but it often takes a bit of pressing. Make sure they are sealed so that the sauce doesn't leak out.
• Put the chicken broth and water into a saucepan and bring to a boil.
• Drop the wonton parcels into the saucepan and boil for 3-5 mins (they will look like cooked noodles when they are done). Only put a few in at a time so they are not touching as they tend to stick together.
• Remove with a slotted spoon and serve warm with soy sauce to dip.

POT STICKERS (CHINESE DUMPLINGS)

Steps:

• Filling:.
• Combine the following ingredients: pork, shrimp, egg white, water chestnuts, chinese celery, cilantro, ginger, sugar, salt, sesame oil. Add a pinch of pepper to season.
• Stir gently to combine all ingredients.
• Assemble:.
• You will put together 4 at a time, so in the meantime, be sure to cover the rest of the wrappers with a damp paper towel to prevent them from drying up.
• On a clean surface lay 4 wrappers out. Place a heaping teaspoon of the filling in the center of each one.
• Brush the edges of each wrapper with water and fold in half over the filling.
• Pinch the edges together to make half-circles.
• Place completed, ready-to-cook potstickers on a baking sheet with the seam side up and cover with a clean dry towel, while you finish assembling the remaining potstickers.
• Cook:.
• Heat a large skillet over medium heat and add a 1 1/2 tablespoon oil. Add one half of the potstickers, seam side up. Cook until the bottoms are golden and crispy~ approximately 4 minutes.
• Add 1/3 cup broth to pan and reduce heat to low. Cover and cook until liquid is absorbed~ approximately 5-6 minutes.
• Transfer cooked potstickers to a platter and cover.
• Repeat- cooking remaining potstickers.
• Dip: Into your favorite dipping sauce. Try my recipe #312966.

CHICKEN POT STICKERS

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.

CHINESE POT STICKERS (CHICKEN, PORK OR VEGETARIAN)

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.

CHINESE PORK DUMPLINGS (POT STICKERS)

Steps:

• Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
• In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.
• **In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.
• Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
• Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
• Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
• Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
• To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
• NOTE: The dough was VERY sticky. So I had to use a lot of flour on it when rolling it out. Just make sure you don't use too much. I also didn't have wine on hand, so didn't use it. I found that the meat inside was more like a meatball, and not saucy or mushy like I think it should have been (maybe because I didn't use the wine?). Also when cooking be very careful as they do seem to fall apart unless you make the pieces of dough thicker, and a tad larger. I only hope that by posting this here someone can come up with ideas on how to make the meat more mushy I've tried other recipes for the dumpling portion, and it just didn't taste as good.