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Food Time: Homemade Potstickers

Oh Potstickers! These must be some of my favourite eats ever… A bit of effort to make but worth it! I couldn’t document how I actually made them – but I followed the directions kindly provided by The Dumpling Sisters.
I however like to rock a chicken filling because most of the time I have it on hand anyway

Homemade Potstickers
Recipe Type: Dumpling
Cuisine: Asian
Author: Dar of Holylipstick
A homemade potsticker recipe with chicken and veggie filling
  • For Wrapper:
  • 300 gr All Purpose Flour
  • 220 ml Boiling Water
  • Pinch Salt
  • For Filling:
  • 300 gr Minced Chicken
  • 5 Chopped Mushrooms
  • 3/4 cup Chopped Cabbage
  • 2 Chopped Carrots
  • 2 Chopped Spring Onion
  • 1 tbsp Soy Sauce
  • 1 tsp Powdered Ginger
  • 1 tsp Black Pepper
  • A squeeze Srircha Sauce
  • 1 tbsp Oil
  1. For filling:
  2. Chop up all the veggies into a mince.
  3. Put minced chicken in bowl and add veggies.
  4. Add in ginger, chili sauce, soy sauce, salt & pepper and oil.
  5. For Wrappers
  6. Mix flour and salt in a bowl, pour boiling water over and mix well.
  7. Knead for 10 minutes until silky smooth.
  8. This can also be done in a stand mixer with a hook attachment ( this is what I do).
  9. Form a ball, split it in half – form 2 little balls.
  10. Create a “doughnut” from each, cover with cling-film for 20 minutes.
  11. Once rested, take the doughnut and cut it down the middle.
  12. Cut the 2 pieces down the middle again, and again until you have 16 equal pieces.
  13. Take each piece and roll it into a small ball, with a rolling pin roll it out to form a thin disc.
  14. Take each wrapper in your palm, place a heaping teaspoon of filling and fold the wrapper over it to create a pocket. Place aside, and keep going until all are done.
  15. In a pan, heat up some oil once hot place you dumplings in until the bottoms are golden brown then pour in 110 ml of water and shut the lid.
  16. Let the water steam the dumplings – your potstickers are ready once there’s no water left in the pan.
  17. Enjoy!
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