COOKED CHICKEN POTSTICKERS (CHINESE DUMPLINGS)

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Cooked chicken potstickers (Chinese dumplings) image

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...

Provided by Heidi Hoerman

Categories     Poultry Appetizers

Number Of Ingredients 10

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)

Steps:

  • 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.

Sanjeep Official
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These were good! I've made potstickers before, but these were the best. The filling was nice and flavorful, and the potstickers were cooked perfectly.


Amaechi Chikerenma
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I made these potstickers for a party and they were a hit! Everyone loved them. The recipe was easy to follow and the results were delicious.


Rizwan jutt
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These potstickers were amazing! I followed the recipe exactly and they turned out perfectly. The filling was flavorful and juicy, and the wrappers were cooked to perfection. I will definitely be making these again.