My family and I love, love, love potstickers! Unfortunately in restaurants they are often made with pork, and I don’t eat pork, and they can be very greasy. I have been trying to make them periodically since we moved back from Hong Kong almost 10 years ago, often without much success. I have followed many recipes and they have all stuck to the pan and were always a disaster. Then a friend’s nanny gave me a cooking lesson on how to make them and that greatly improved my luck with them, so only about half the time they stuck to the pan and fell apart…some work still needed to be done. She also didn’t have a written recipe for me to follow, leading to mixed flavor results as well. A year or two later I had a breakthrough, I bought a non-stick Scan Pan (no they are not paying me…but can if they want to 🙂 ). Finally the potstickers don’t stick to the pan and fall apart, but the flavor and texture of the filling was not great yet…
Recently I found a terrific recipe from The Woks of Life. I have seriously loved every recipe I have tried from that site! A big thing I learned from this recipe is to stir the chicken and vegetables together with chopsticks until it forms a paste. Bingo! That makes the texture of the filling perfect! I also really like their simple dough recipe. I add a little salt to it since that is the way my friend’s nanny taught me, but otherwise follow their dough recipe. I upped the veggies in the recipe, but otherwise it is pretty true to their recipe.
Chicken and Vegetable Potstickers
Amazing chicken and vegetable potstickers, great for an afternoon project with friends or your kids
- 3 1/2 cups all purpose flour
- 1 cup of hot water
- 1 tablespoon salt
- 4 Tablespoons vegetable oil (I used safflower and olive oil) divided
- 1 small onion, cut into a small dice
- 2 large carrots, cut into a small dice
- 6 large shiitake mushrooms, cut into a small dice
- 6 dried shiitake mushrooms, reconstituted and cut into a small dice
- 2 cups fresh spinach, chopped
- 1 pound ground chicken breast
- 2 teaspoons sesame oil
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sugar of choice (probably fine without if you want to avoid added sugar…but it is a small amount)
- 2 Tablespoons Shaoxing wine or dry cooking sherry (or use 2 T of the dried mushroom liquid if you don’t want to use anything alcoholic)
- Fresh ground pepper
- Mix 1 Tablespoon of salt with the 1 cup of hot water. Set aside.
- Put the flour in a large mixing bowl. Gradually add the hot water while mixing it. Turn dough out onto a large cutting board and knead for about 10 minutes or until dough is smooth and not sticky. Add additional water or flour as needed. Cover the dough with plastic wrap and a damp towel. Set aside in a warm part of the kitchen to rest for an hour.
- In a large pan heat some oil over medium-high heat. Add the onions and sauté for about 5 minutes or until beginning to soften. Add the carrot and continue to sauté for another 3 minutes or so. Add the mushrooms and continue to cook for another 5 minutes or so and lastly add the spinach and cook until spinach is wilted. Remove from heat and let cool a bit.
- Add the chicken to a medium bowl along with the sesame oil, soy sauce, sugar, shaoxing wine, several turns of the pepper mill, and 2 more Tablespoons of vegetable oil. Add the slightly cooled vegetables and mix vigorously with two chopsticks until the mixture forms a paste. (A spoon really doesn’t do the trick) Cover the chicken mixture and refrigerate for a bit while you wait for the dough to finish resting.
- Divide the dough into three equal parts. Work with one part at a time, keeping the rest covered, and roll the dough into a log. Cut the log into equal pieces.
- Roll each piece of dough into a rough circle about 3 1/2 inches in diameter. We often have one person rolling the dough and one filling them with the chicken mixture so the dough doesn’t sit out too long and dry out.
- Drop about 2 Tablespoons of the chicken mixture in the middle of each dough circle, rub a little water around the perimeter of the dough, then fold dough in half and pleat the potsticker to ensure it is completely sealed. Dust bottom with a little flour and set on a parchment or silpat lined tray (something that will fit in your freezer if you plan on freezing some). Don’t let the potstickers touch each other. Here is a video on different ways to fold the wrapper.
- Repeat steps 6 and 7 until all the dough and/or filling is used up. Now you can either cook them or freeze them raw to use at a later date. If you freeze them lay them single layer in the freezer for a few hours and when frozen transfer to a ziplock freezer bag. I usually freeze some and cook some.
- To cook the potstickers, whether fresh or frozen, it is really important to use a non-stick pan. Add a little oil to the pan and heat it on medium high heat. Add the potstickers to the pan so that they are not touching each other. Allow to fre for a few minutes, or until the bottoms become lightly golden brown.
- Add warm water to the pan, about a 1/4 inch up the side of the pan. Cover the pan until the water is nearly steamed off. Uncover and allow the potstickers to continue cooking and browning on the bottom. When all the water is gone and the bottoms are crispy remove from the pan.
- Serve with dipping sauce and Enjoy! Here is a really good dipping sauce from The Woks of Life.
https://healthyseasonalcooking.wordpress.com August 2, 2019