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 ccoarsely chopped cabbage (green, napa, or savoy)
1sliced and washed leek, white and light green parts only
2 to 3green onions (scallions), green and white parts, coarsely chopped
3 to 4 clovegarlic, peeled
2x1x1-inchpiece of fresh ginger root, peeled and cut into several pieces
1 ccooked chicken meat (dark meat is more flavorful)
1 Tbspsoy sauce
1 Tbsprice vinegar
dash(es)chinese hot oil or hot sauce
1 pkgwonton skins (about 60)
How to Make Cooked chicken potstickers (Chinese dumplings)
- 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.
- Grind garlic and ginger in the food processor. Add chicken, soy sauce, vinegar, and hot oil. Process until the consistency of stiff peanut butter.
- Mix together cabbage mixture with chicken mixture.
- To assemble dumplings, lay a wonton skin on a flat surface.
- 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.
- 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.
- 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.
- 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.
- Dipping sauce: combine soy sauce, rice wine, garlic & ginger or use purchased dipping sauce.
- 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.