chicken potsticker dumplings

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 24 dumplings

You can by all means use pork mince also int he recipeIMG_1927

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Ingredients

  • 500g Chicken Mince
  • 2 shallots - finely sliced
  • 1 teaspoon fresh ginger - grated
  • 1 garlic clove - grated
  • 1 cup finely shredded cabbage
  • 1/2 cup finely chopped button mushrooms. ** these should be diced very small
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 packet of dumpling wrappers - i prefer the circular ones
  • Hot water - from the kettle
  • For dipping sauce: Add 4 tablespoons soy sauce and 2 tablespoons balsamic vinegar together and stir. Add a few drops of sesame oil and your dipping sauce is ready.

Instructions

  • 1. In a bowl mix together your chicken, shallots, ginger, garlic, cabbage, mushrooms, soy and sesame oil
  • 2. Lay out your dumpling pastry and spoon a teaspoon of mixture into the centre of each circle.
  • 3. Dip your finger into water and wet one side of your dumpling wrapper. Fold over the other side and press down to close your dumpling together. Press around the side firmly to take out all the air and make sure they won't pop open. I like to hold them and pinch down around the edges to do this.
  • 4. Repeat with all your dumplings
  • 5. Heat a non stick frying pan on a moderate heat and add some vegetable oil.
  • 6. Lay your dumplings one side down and brown them in the oil.
  • 7. Have your frying pan lid near by. With hot water from the kettle, pour it into the frying pan about 1cm deep. Put the lid on and let the dumplings steam and cook through. This should take about 3-5 minutes. and all the water will have evaporated. Repeat until all are cooking.
  • 8. Arrange on a platter with your dipping sauce (see above)

Instructions

  • 1. In a bowl mix together your chicken, shallots, ginger, garlic, cabbage, mushrooms, soy and sesame oil
  • 2. Lay out your dumpling pastry and spoon a teaspoon of mixture into the centre of each circle.
  • 3. Dip your finger into water and wet one side of your dumpling wrapper. Fold over the other side and press down to close your dumpling together. Press around the side firmly to take out all the air and make sure they won't pop open. I like to hold them and pinch down around the edges to do this.
  • 4. Repeat with all your dumplings
  • 5. Heat a non stick frying pan on a moderate heat and add some vegetable oil.
  • 6. Lay your dumplings one side down and brown them in the oil.
  • 7. Have your frying pan lid near by. With hot water from the kettle, pour it into the frying pan about 1cm deep. Put the lid on and let the dumplings steam and cook through. This should take about 3-5 minutes. and all the water will have evaporated. Repeat until all are cooking.
  • 8. Arrange on a platter with your dipping sauce (see above)

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