GINGERY CHICKEN POT STICKERS

By porklion

Ingredients

• Filling:
• 12 ounces ground chicken thigh meat
• 1/3 cup finely chopped scallions, white and light green parts only (about 3 medium scallions)
• 1 tablespoon minced fresh ginger
• 1 tablespoon dry sherry
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon canola oil
• 1/8 teaspoon ground white or black pepper
• 3 tablespoons unseasoned rice vinegar
• 2 1/2 tablespoons regular soy sauce
• 1 tablespoon chile oil or toasted sesame oil
• 1 teaspoon minced fresh ginger
• Flour, as needed
• 30 pot sticker or gyoza wrappers
• 1 1/2 tablespoons canola oil

Details

Servings 6
Preparation time 45mins
Cooking time 75mins
Adapted from cookinglight.com

Preparation

Step 1

Step 1

To prepare filling, combine all filling ingredients in a bowl. Use a fork or spatula to stir and fold the ingredients into a cohesive, thick mixture with no large chunks of meat. Cover and set aside at room temperature for 30 minutes.

Step 2

Meanwhile, combine all sauce ingredients in a small bowl and set at the table.

Step 3

Line a baking sheet with parchment paper, and generously dust with flour. Lay 4 to 6 wrappers on your work surface. Brush the edges of the wrappers with water. For each dumpling, hold a wrapper in a slightly cupped hand. Use a dinner knife or teaspoon to scoop up about 1 1/2 to 2 teaspoons of the filling (the amount depends on the wrapper size). Place the filling slightly off-center toward the upper half of the wrapper. Shape it into a flat mound, and keep a knuckle's length (3/4 inch) of wrapper clear on all sides.

Step 4

Create your favorite shape. Otherwise, bring up the wrapper edge closest to you to close, then press to seal well and create a half-moon. To help the dumpling sit up during pan-frying, make a series of large pleats at the rim from one end to the other, firmly pressing into place. (Or, form 2 small pleats near the center, pressing firmly to hold.)

Step 5

Place the dumpling on the prepared baking sheet. Repeat, spacing the dumplings 1/2 inch apart. Cover finished ones with a dry dish towel to prevent drying.

Step 6

To cook, use a medium or large skillet (nonstick, carbon steel, or cast iron); if both sizes are handy, cook 2 batches at once. Heat over medium-high. Add 1 1/2 tablespoons oil to film the bottom. Add the dumplings 1 at a time, placing sealed edges up in a winding circle pattern or several straight rows. Let them touch. Crowd them. Fry until golden or light brown (lift one to check), 1 to 2 minutes.

Step 7

Holding a lid close to the skillet as a shield, use a kettle or measuring cup to add water to a depth of about 1/4 inch. Cover and reduce the heat to medium. Let cook until the water is mostly gone, 4 to 6 minutes. After about 3 minutes, slide the lid ajar to allow steam to escape.

Step 8

When you hear a gentle frying sound (most of the water is gone), uncover. Fry the dumplings for 1 to 2 minutes to crisp the bottoms. Remove from heat. When the sizzling stops, use a spatula to transfer the dumplings to a plate, with crisp bottoms up. Eat with the dipping sauce.

How to Make It

Step 1

To prepare filling, combine all filling ingredients in a bowl. Use a fork or spatula to stir and fold the ingredients into a cohesive, thick mixture with no large chunks of meat. Cover and set aside at room temperature for 30 minutes.

Step 2

Meanwhile, combine all sauce ingredients in a small bowl and set at the table.

Step 3

Line a baking sheet with parchment paper, and generously dust with flour. Lay 4 to 6 wrappers on your work surface. Brush the edges of the wrappers with water. For each dumpling, hold a wrapper in a slightly cupped hand. Use a dinner knife or teaspoon to scoop up about 1 1/2 to 2 teaspoons of the filling (the amount depends on the wrapper size). Place the filling slightly off-center toward the upper half of the wrapper. Shape it into a flat mound, and keep a knuckle's length (3/4 inch) of wrapper clear on all sides.

Step 4

Create your favorite shape. Otherwise, bring up the wrapper edge closest to you to close, then press to seal well and create a half-moon. To help the dumpling sit up during pan-frying, make a series of large pleats at the rim from one end to the other, firmly pressing into place. (Or, form 2 small pleats near the center, pressing firmly to hold.)

Step 5

Place the dumpling on the prepared baking sheet. Repeat, spacing the dumplings 1/2 inch apart. Cover finished ones with a dry dish towel to prevent drying.

Step 6

To cook, use a medium or large skillet (nonstick, carbon steel, or cast iron); if both sizes are handy, cook 2 batches at once. Heat over medium-high. Add 1 1/2 tablespoons oil to film the bottom. Add the dumplings 1 at a time, placing sealed edges up in a winding circle pattern or several straight rows. Let them touch. Crowd them. Fry until golden or light brown (lift one to check), 1 to 2 minutes.

Step 7

Holding a lid close to the skillet as a shield, use a kettle or measuring cup to add water to a depth of about 1/4 inch. Cover and reduce the heat to medium. Let cook until the water is mostly gone, 4 to 6 minutes. After about 3 minutes, slide the lid ajar to allow steam to escape.

Step 8

When you hear a gentle frying sound (most of the water is gone), uncover. Fry the dumplings for 1 to 2 minutes to crisp the bottoms. Remove from heat. When the sizzling stops, use a spatula to transfer the dumplings to a plate, with crisp bottoms up. Eat with the dipping sauce.