Recipe by PATTY5
"These fried chicken filled dumplings taste just like they are from a Chinese restaurant."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
water chestnuts, drained and finely chopped
green onions, finely chopped
Chinese five-spice powder
reduced-sodium soy sauce
oil for frying
This is one of my favorite recipes to use! I absolutely love pot stickers, but have only eaten them at restaurants and at home, by way of using pre-made frozen ones from the store... I was so excited to try this recipe when I found it, and I haven't stopped using it regularly since. I do, however, use different fillings, depending on what I have in the fridge, but the pot sticker dough this recipe yields is just fantastic... everything tastes good in it! As for some reviewers saying that these were too "doughy", well I thought I would point out that pot stickers are meant to have a soft, chewy-doughy texture, not meant to be crispy like eggrolls or wantons, etc. I've never felt this recipe to yield pot stickers that are too doughy because I always roll the dough out thinly... they look and taste absolutely delicious, and I've found that they are just as good as ones from restaurants.
The dough..was...not good. Buy wonton wrappers and definitely add minced garlic and fresh minced ginger. More or less depending on how much you like it. Take out the five spice, and maybe use ground pork instead of chicken.
These were great! I did do some tweaks though. 1st I rolled out the dough so it was thinner,this way it wasn't too doughy. With the filling I didn't cook the chicken first, all i did was mix all the filling ingredients together than filled. Browned the bottom and then steamed with a little chicken stock instead of water. Kids and DH LOVED them!
These dumplling were just good enough to eat they are way to doughy the filling is excellent tho, I eat just the filling cause its sooo good i reccomend wonton or spring roll wraps instead of making your own dough. The recepie for the dough is very wrong i think.
my friends ate them all before i even got to try one. they are so good.
and i got to tell everyone it was a acient chinese secret - cause of my asian decent
These are time consuming but definitely worth it! I also steam them in chicken broth and I think it gives it a richer flavor. I don't always have all the ingredients on hand for the filling, but it's simple enough to improvise. I've never had any problems with the dough, I think using boiling water is the key along with kneading it well.
I did not care for the five spice powder. To me, tasting spices I associate with pumpkin pie did not fit with the chicken and soy sauce. Next time, I will use soy sauce, garlic salt, and sesame oil. I did like the simpleness of making the dumplings though.
I cooked this as a sidedish, along with some fried rice, and they tasted *wonderful*! My brother especially liked the doughy part.
* Percent Daily Values are based on a 2,000 calorie diet.
Pot Sticker Dumplings
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 47
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make Chinese dumplings filled with ground beef and shrimp.
See how to make authentic Hong Kong-style pork dumplings.
See how to make classic, comforting chicken and dumplings.