Name: Chicken Pot Stickers with Dipping Sauce
Prep time: 60 min
Total time: 60 min
Yield: 24
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour, plus more if needed and for dusting; 1 ½ tsp salt; ½ cup boiling water; 1 lb(s) ground chicken; ⅓ cup chicken broth; 2 tsp sugar; 2 tsp soy sauce; 2 tsp rice vinegar; 1 tsp freshly grated ginger; ¼ tsp salt; 2 scallions, finely chopped; Freshly ground black pepper; Flavorless oil, for frying; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 tsp sesame oil; 1 scallion, finely chopped; A pinch of crushed dried red pepper

Prep Time

Yields

Yields 24 dumplings.

ingredients

Dough

cups all-purpose flour, plus more if needed and for dusting

1 ½

tsp salt

cup boiling water

Filling

lb(s) ground chicken

⅓

cup chicken broth

tsp sugar

tsp soy sauce

tsp rice vinegar

tsp freshly grated ginger

tsp salt

scallions, finely chopped

Freshly ground black pepper

Flavorless oil, for frying

Dipping Sauce

tbsp soy sauce

tbsp rice vinegar

tsp sesame oil

scallion, finely chopped

A pinch of crushed dried red pepper

Ingredient Substitution Guide

directions

Step 1

Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.

Step 2

Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.

Step 3

In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.

Step 4

To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.

Step 5

Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.

Step 6

In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.

Step 7

Serve the dumplings with the dipping sauce

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Chicken Pot Stickers with Dipping Sauce