Cooked chicken potstickers (Chinese 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.
- 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)
How to Make Cooked chicken potstickers (Chinese dumplings)
- 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.