MM Mm mmmmm -- these are fabulous. A little extra work - but well worth the effort.
Ingredients:
Dough:
- 2 & 1/2 cups all-purpose flour - plus a little more for the counter
- 3/4 teaspoon kosher salt
- 1 cup hot water (I filled up with hottest water from sink)
Filling:
- 2 cups ground chicken -- preferably thigh
- 2-3 cloves garlic
- 1 teaspoon freshly grated ginger
- 4-5 scallions thinly sliced - plus more for garnish
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1/2 teaspoon baking soda
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 3 tablespoons water
Sauce:
- 1 cup soy sauce
- 2 tablespoon rice vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- Chili sauce /flakes or siracha -- optional but makes it better with a kick!
For Frying:
- Vegetable/Canola Oil
- 1/2 cup water for steaming
- Non-stick skillet with bubble lid
Directions:
Dough:
1. Mix the flour and salt in a bowl. Make a well in the middle, then pour in all the water.
2. With a wooden spoon, mix until it becomes clumpy and mostly combined (big rough crumbs).
3. Put some flour on the counter and take out the dough. Knead for a few minutes (4-5) until the dough becomes softer and combined.
4. Form into a ball and wrap in plastic wrap. Let it sit on the counter for 30 minutes.
Filling:
1. While the dough is resting, make your filling. I grind my own chicken using a food processor -- this is my favorite trick. If you have chicken breast or thigh - add to food processor and just pulse until all broken down - but not pure mush.
2. Combine all ingredient into a bowl and mix with your hands until all incorporated.
3. Let sit for 10 minutes.
Sauce:
1. Combine all the ingredients into a bowl and stir, set aside.
Put it all together:
1. Now -- after 30 minutes, it's time to make your dumplings. Cut the dough ball into quarters. Then take 1 quarter a time (the rest of the pieces left under a towel so they don't dry out) and roll the quarter piece into a long log. About as thick as a man's thumb (lol). Then cut that in half - and make 3 pieces with each half. So each quarter will produce 6 small pieces.
2. Take a rolling pin and one at a time, (this is tedious) roll out a small thin circle. It doesn't need to be perfect -- you will be synching the ends anyway.
3. Once rolled out, place a little ball of filling into the center.
4. Put a little bowl of water next to you, to use as a sealer for the edges of the dough. Tap your finger in the water and run lightly around the entire outside perimeter of the dough to make it sticky.
5. Now lift up the potsticker and start by pinching the center two folds together - then work your way down pressing the dough into each side trying to make a synch design. (I watched YouTube to get the jist of this.)
6. Leave a non-stick skillet on the counter next to you with a little bit of canola oil and start to build and place your potstickers in there.
7. Once you have a full skillet - move it to the stove and turn the stove on to medium heat. Don't touch these at all - let them get browned and crisp on the bottom first (about 2 minutes) -- once you check them and they are browned (you must keep your eyes on these) - pour in the water - BE CAREFUL - it's going to get wild and bubble up -- put the water in and get the lid on right away.
8. Let these cook with the lid on for 5 full minutes - I usually set it to the 'highest low setting'. When the lid comes off - make sure the bottom is perfectly crispy - then remove to a plate and set aside and begin your next round. Don't fear that these did not cook through -- it's only a small amount of chicken in there and it's ground - so it cooks fast. The dough is so thin around it, it cooks quickly.
9. Enjoy these while dipping into this awesome sauce!
xoxo Chef Em
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