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Chicken Pot Stickers with Dipping Sauce

  • Level: Easy
  • Total: 1 hr (includes resting time)
  • Active: 40 min
  • Yield: 24 servings
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Ingredients

Dough:

2 cups all-purpose flour, plus more if needed and for dusting

1 1/2 teaspoons salt 

1/2 cup boiling water 

Filling:

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 

Dipping Sauce:

2 tablespoons soy sauce

1 tablespoon rice vinegar 

2 teaspoons sesame oil 

1 scallion, finely chopped 

A pinch of crushed dried red pepper 

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
  7. Serve the dumplings with the dipping sauce