Pot Sticker Dumplings Recipe

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Most Helpful Positive Review

Apr 11, 2007

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.

—eiskyjente

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Most Helpful Critical Review

Feb 17, 2008

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.

—kaycook

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43 Ratings

Sep 19, 2005

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!

—JT

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Jul 19, 2005

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.

—Monnie

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Aug 23, 2007

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.

—MLFRANCKEN

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Dec 29, 2003

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 -^_^-

—ANNCHAN

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Dec 04, 2006

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.

—Melissa

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Dec 29, 2003

I cooked this as a sidedish, along with some fried rice, and they tasted *wonderful*! My brother especially liked the doughy part.

—MATILDAROSE

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Nutrition

Calories
115 kcal
6%

Carbohydrates
13.1 g
4%

Cholesterol
6 mg
2%

Fat
5.2 g
8%

Fiber
0.6 g
2%

Protein
3.9 g
8%

Sodium
147 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pot Sticker Dumplings

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 115
Calories from Fat: 47

% Daily Value *
Total Fat 5.2g 8 %
** Saturated Fat 0.8g 4 %
** Cholesterol 6mg 2 %
** Sodium 147mg 6 %
** Potassium 50mg 1 %
Total Carbohydrates 13.1g 4 %
** Dietary Fiber 0.6g 2 %
Protein 3.9g 8 %
** Sugars 0.6g
** Vitamin A < 1 %
** Vitamin C 1 %
Calcium < 1 %
Iron 10 %
** Thiamin 13 %
Niacin 21 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.