cooked chicken potstickers (chinese dumplings)
(3 ratings)
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.
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(3 ratings)
Ingredients For cooked chicken potstickers (chinese dumplings)
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1 ccoarsely chopped cabbage (green, napa, or savoy)
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1sliced and washed leek, white and light green parts only
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2 to 3green onions (scallions), green and white parts, coarsely chopped
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3 to 4 clovegarlic, peeled
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2x1x1-inchpiece of fresh ginger root, peeled and cut into several pieces
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1 ccooked chicken meat (dark meat is more flavorful)
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1 Tbspsoy sauce
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1 Tbsprice vinegar
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dashchinese hot oil or hot sauce
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1 pkgwonton skins (about 60)
How To Make cooked chicken potstickers (chinese dumplings)
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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.
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2Grind garlic and ginger in the food processor. Add chicken, soy sauce, vinegar, and hot oil. Process until the consistency of stiff peanut butter.
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3Mix together cabbage mixture with chicken mixture.
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4To assemble dumplings, lay a wonton skin on a flat surface.
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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.
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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.
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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.
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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.
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9Dipping sauce: combine soy sauce, rice wine, garlic & ginger or use purchased dipping sauce.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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