Serves 6 (serving size: 5 pot stickers and about 1 tablespoon sauce)
No tricky dance moves. These come together with mostly supermarket ingredients. You may have to go to an Asian market to get gyoza wrappers, but the trip is worth it. For extra-crispy dumplings, dip the bottoms in 2 teaspoons cornstarch before panfrying. The filling may be made up to two days ahead. Assembled dumplings can be covered with plastic wrap and refrigerated for two hours. Cook them straight from the fridge. Or, freeze dumplings on the baking sheet, and after they’re rock hard, transfer to a plastic freezer bag to store up to three months; partially thaw for about 15 minutes on a baking sheet dusted with flour before panfrying as instructed.
12 ounces ground chicken thigh meat
1/3 cup finely chopped scallions, white and light green parts only (about 3 medium scallions)
1 tablespoon minced fresh ginger
1 tablespoon dry sherry
1 tablespoon lower-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon canola oil
1/8 teaspoon ground white or black pepper
3 tablespoons unseasoned rice vinegar
2 1/2 tablespoons regular soy sauce
1 tablespoon chile oil or toasted sesame oil
1 teaspoon minced fresh ginger
Flour, as needed
30 pot sticker or gyoza wrappers
1 1/2 tablespoons canola oil
Added sugars 0g
Calcium 4% DV
Potassium 2% DV
How to Make It
To prepare filling, combine all filling ingredients in a bowl. Use a fork or spatula to stir and fold the ingredients into a cohesive, thick mixture with no large chunks of meat. Cover and set aside at room temperature for 30 minutes.
Meanwhile, combine all sauce ingredients in a small bowl and set at the table.
Line a baking sheet with parchment paper, and generously dust with flour. Lay 4 to 6 wrappers on your work surface. Brush the edges of the wrappers with water. For each dumpling, hold a wrapper in a slightly cupped hand. Use a dinner knife or teaspoon to scoop up about 1 1/2 to 2 teaspoons of the filling (the amount depends on the wrapper size). Place the filling slightly off-center toward the upper half of the wrapper. Shape it into a flat mound, and keep a knuckle's length (3/4 inch) of wrapper clear on all sides.
Create your favorite shape. Otherwise, bring up the wrapper edge closest to you to close, then press to seal well and create a half-moon. To help the dumpling sit up during pan-frying, make a series of large pleats at the rim from one end to the other, firmly pressing into place. (Or, form 2 small pleats near the center, pressing firmly to hold.)
Place the dumpling on the prepared baking sheet. Repeat, spacing the dumplings 1/2 inch apart. Cover finished ones with a dry dish towel to prevent drying.
To cook, use a medium or large skillet (nonstick, carbon steel, or cast iron); if both sizes are handy, cook 2 batches at once. Heat over medium-high. Add 1 1/2 tablespoons oil to film the bottom. Add the dumplings 1 at a time, placing sealed edges up in a winding circle pattern or several straight rows. Let them touch. Crowd them. Fry until golden or light brown (lift one to check), 1 to 2 minutes.
Holding a lid close to the skillet as a shield, use a kettle or measuring cup to add water to a depth of about 1/4 inch. Cover and reduce the heat to medium. Let cook until the water is mostly gone, 4 to 6 minutes. After about 3 minutes, slide the lid ajar to allow steam to escape.
When you hear a gentle frying sound (most of the water is gone), uncover. Fry the dumplings for 1 to 2 minutes to crisp the bottoms. Remove from heat. When the sizzling stops, use a spatula to transfer the dumplings to a plate, with crisp bottoms up. Eat with the dipping sauce.
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