Garlic Ginger Chicken Potstickers

Who doesn’t love potstickers? I’m telling you these will be better than any takeout. The homemade dumpling wrappers are only a few simple ingredients making these so much easier than you would think. The filling it ground chicken, but you can use beef or turkey. Garlic, ginger, soy sauce, honey, gochujang and sesame oil. Served with cilantro, black sesame seeds, soy sauce and chili oil.

Dumpling Wrappers

• 2 1/2 cups all-purpose flour
• 3/4 cup hot water
• 2 tbsp. olive oil
• 1 tsp. salt

For the filling

• 1 lb. ground chicken
• 2 tbsp. soy sauce
• 1 tbsp. sesame oil
• 1 tbsp. gochujang sauce
• 1 tbsp. honey
• 2 garlic cloves, peeled and minced
• 1/2 inch fresh ginger, peeled and minced
• 1 cup vegetable stock
• salt and black pepper

To cook/Serve:

• Olive oil
• soy sauce
• cilantro
• black sesame seeds
• chili oil

Directions

For the homemade dumpling wrappers,

In a large bowl combine the flour, and salt, mix well. Then add in the oil and water, mix it together until a shaggy dough forms. Turn the dough out onto a floured work surface and knead it together until it’s smooth and pliable. About 2-3 minutes.

Tip: if the dough is too sticky add more flour, if it’s too firm add a few tsp. water.

Cover and let it rest 20 minutes.

For the filling:

In a large bowl combine together all the ingredients except the vegetable stock. Mix it well together until it’s all combined. Season with salt and pepper. Add half of the vegetable stock, mix it and let it absorb in and then add in the other half. Mix until it’s all absorbed and combined. Set aside.

To assemble:

Divide the dumpling dough into two pieces. Roll out into a 1.5″ long rope. Cut into 1″ pieces, and roll each piece into a ball with your hands.

Roll each piece into a circular shape on a floured surface, to 1/16″ thick. About as thick as a penny.

Add a tbsp of the filling to the center of each wrapper. Fold up the two sides to a half moon shape. Then make pleats along the edge. Pinching all the edges together. Placing them on a rimmed baking pan while continuing with the remaining.

To cook:

Add a generous drizzle of olive oil to a skillet over medium heat. Once heated carefully place a single layer of potstickers into the pan giving some space between each one so they don’t stick together. Cook for about 3-4 minutes until golden and crispy on the bottom.

Add 1/3 cup water and immediately cover with a lid. Let it continue to cook for about 5 minutes. Remove the cover and let any remaining water evaporate. You may need to cook them in batches.

If needed use a spatula to help remove any potstickers from the skillet. Spoon them onto a serving plate. Serve with soy sauce, cilantro, chili oil, black sesame seeds. Enjoy!