Cooked chicken potstickers (Chinese dumplings)

1
Heidi Hoerman

By
@heidicookssupper

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.

Rating:

★★★★★ 3 votes

Comments:

Ingredients

Add to Grocery List

  • 1 c
    coarsely chopped cabbage (green, napa, or savoy)
  • 1
    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
  • 2x1x1-inch
    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
  • dash(es)
    chinese hot oil or hot sauce
  • 1 pkg
    wonton skins (about 60)

How to Make Cooked chicken potstickers (Chinese dumplings)

Step-by-Step

  1. In 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.
  2. Grind garlic and ginger in the food processor. Add chicken, soy sauce, vinegar, and hot oil. Process until the consistency of stiff peanut butter.
  3. Mix together cabbage mixture with chicken mixture.
  4. To assemble dumplings, lay a wonton skin on a flat surface.
  5. Paint 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.
  6. Put 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.
  7. Place 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.
  8. Heat 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.
  9. Dipping sauce: combine soy sauce, rice wine, garlic & ginger or use purchased dipping sauce.
  10. If 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.

Printable Recipe Card

About Cooked chicken potstickers (Chinese dumplings)

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




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