Cooked chicken potstickers (Chinese dumplings)

Heidi Hoerman


Some Chinese friends taught me how to make dumplings in graduate school. Sadly, I was not a very good pupil so, as a swan bears ugly ducklings, I make ugly dumplings!

Althought dumplings can be made with raw ground pork or chicken, these were made with cooked chicken. With the chicken already cooked, a couple of these can be quickly nuked in a bowl of chicken broth for a 2 minute soup.

If you make more filling than you have wonton skins, turn the rest into small quenelles or croquets by adding egg and panko bread crumbs.

★★★★★ 3 votes


1 c
coarsely chopped cabbage (green, napa, or savoy)
sliced and washed leek, white and light green parts only
2 to 3
green onions (scallions), green and white parts, coarsely chopped
3 to 4 clove
garlic, peeled
piece of fresh ginger root, peeled and cut into several pieces
1 c
cooked chicken meat (dark meat is more flavorful)
1 Tbsp
soy sauce
1 Tbsp
rice vinegar
chinese hot oil or hot sauce
1 pkg
wonton skins (about 60)


1In the large bowl of a food processor, chop the cabbage, leek, and green onion until fairly fine. Move to a screen seive and squeeze until it is dry enough to clump.
2Grind garlic and ginger in the food processor. Add chicken, soy sauce, vinegar, and hot oil. Process until the consistency of stiff peanut butter.
3Mix together cabbage mixture with chicken mixture.
4To assemble dumplings, lay a wonton skin on a flat surface.
5Paint two sides (half of the edges) with water using either your finger or a small brush. Water is the glue that keeps the wanton skin shut.
6Put 1 teaspoon chicken filling in the center of the wanton skin and fold to seal the edges, trying to get as much air as possible out of the dumpling.
7Place flat on parchment paper or stick-free foil on a cookie sheet and freeze. Once they are frozen they can be moved to bags for storage.
8Heat a large covered skillet on medium heat. Lightly oil the skillet with vegetable oil. Lay each dumpling on the hot pan and do not move for 3 to 4 minutes (long enough for the bottom to become golden and somewhat stuck to the pan. Add chicken broth and cover the pan. Simmer about 5 minutes until heated through. Serve with dipping sauce.
9Dipping sauce: combine soy sauce, rice wine, garlic & ginger or use purchased dipping sauce.
10If you have leftover filling, add an egg and some bread crumbs and form into small balls. Poach these slowly in chicken broth and chill. Serve with a dipping sauce.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Regional Style: Asian