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Pot Sticker Dumplings

SUBMITTED BY: PATTY5 PHOTO BY: Demimi

"These fried chicken filled dumplings taste just like they are from a Chinese restaurant."

RECIPE RATING:

Read Reviews (14)

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	1 Hr 10 Min
Original recipe yield 12 pot stickers

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons vegetable oil
boiling water
4 ounces ground chicken
4 water chestnuts, drained and finely chopped
3 green onions, finely chopped
1/2 teaspoon Chinese five-spice powder
1 tablespoon reduced-sodium soy sauce
1 teaspoon white sugar
1 teaspoon sesame oil
1/2 cup oil for frying

DIRECTIONS

Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

FOOTNOTES

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

Reviewed on Sep. 19, 2005 by JT

These were great! I did do some tweaks though. 1st I rolled out the dough so it was... MORE

Reviewed on Jul. 19, 2005 by Monnie

These dumplling were just good enough to eat they are way to doughy the filling is excellent... MORE

Reviewed on Dec. 29, 2003 by MATILDAROSE

I cooked this as a sidedish, along with some fried rice, and they tasted *wonderful*! My... MORE

Reviewed on Dec. 29, 2003 by ANNCHAN

my friends ate them all before i even got to try one. they are so good. and i got to tell... MORE

Reviewed on Dec. 4, 2006 by Melissa

I did not care for the five spice powder. To me, tasting spices I associate with pumpkin pie... MORE

Reviewed on Dec. 29, 2007 by KSEMPSROTT

These were fabuous. My husband and I usually get the fried dumplings at PF Changs, and these... MORE

Reviewed on Aug. 23, 2007 by MLFRANCKEN

These are time consuming but definitely worth it! I also steam them in chicken broth and I... MORE

Reviewed on Apr. 11, 2007 by eiskyjente

This is one of my favorite recipes to use! I absolutely love pot stickers, but have only eaten... MORE

Reviewed on Feb. 17, 2008 by kaycook

The dough..was...not good. Buy wonton wrappers and definitely add minced garlic and fresh... MORE

Reviewed on Jun. 28, 2004 by MRS. F.

Not my favorite. They had great flavor, but I would prefer using raw ingredients and steaming... MORE

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