Description

Delicious homemade chicken potstickers with a golden, crispy skirt. These potstickers feature tender minced chicken mixed with sweetcorn, carrots, shiitake mushrooms, and flavorful seasonings, all wrapped in thin handmade dough and pan-fried to perfection. Serve warm with chili oil or your favorite dipping sauce for a perfect appetizer or meal.

Ingredients

Units Scale

For the wrappers

250 g all-purpose flour
70 g boiling water
60 g tap water

For the filling

300 g minced chicken or turkey
100 g canned sweetcorn
50 g carrot, grated
3 shiitake mushrooms, finely chopped (fresh or rehydrated dried)
2 stalks scallions, finely chopped
1 teaspoon minced ginger
1 teaspoon light soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
1 pinch ground Sichuan pepper or five-spice powder or white pepper
1 teaspoon salt

For the slurry (for frying 10 potstickers at a time)

1 teaspoon cornstarch
1/2 teaspoon all-purpose flour
100 g water
1/4 teaspoon vinegar

For frying

Cooking oil (about 1 tablespoon for every 10 potstickers)

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Instructions

Make the dough: Gradually add boiling water to the flour in a mixing bowl while stirring with chopsticks or a spatula. Then add tap water and roughly knead into a dough. Cover and let rest for 10 minutes, then knead again until very smooth. Cover and rest for another 30-60 minutes until the dough is soft.
Mix the filling: Combine minced chicken, sweetcorn, grated carrot, chopped shiitake mushrooms, scallions, ginger, light soy sauce, oyster sauce, sesame oil, ground Sichuan or five-spice/white pepper, and salt in a bowl. Use your hand to rub and mix the ingredients thoroughly.
Roll the wrappers: Divide the dough into three equal parts. Roll one part into a rope and cut into 10 equal pieces. Flatten each piece into a small disc with your palm, then use a rolling pin to roll them into thin discs. Dust with flour if they stick.
Assemble the potstickers: Place a spoonful of filling in the center of each wrapper. Fold the wrapper into a half-moon shape and pinch the edges to seal, leaving the two corners open. Lightly flour the surface where assembled potstickers rest to prevent sticking.
Mix the slurry: Whisk together cornstarch, flour, water, and vinegar until smooth with no lumps. Set aside.
Fry the potstickers: Heat a frying pan over high heat and add about 1 tablespoon of oil per 10 potstickers. Place the potstickers in the pan. When the bottoms turn golden, pour in the slurry and immediately cover with a lid. Keep frying on high heat. When most of the water evaporates, uncover and continue frying for about 30 seconds until the skirt is dry and crispy but not burnt.
Serve: Use a plate to cover the pan, invert the potstickers onto the plate so the crispy skirt is facing up. Serve warm with chili oil or dipping sauce.
Freeze uncooked potstickers: Place assembled, uncooked potstickers on a parchment-lined or floured tray and freeze. Once frozen, transfer to an airtight container or bag and use within three months.
Cook frozen potstickers: Pan-fry frozen potstickers without defrosting, following the same frying process. Increase slurry quantity by 50%.

Notes

Measuring flour by weight is more accurate than by cups, as flour-water ratios vary by brand.
You can use a stand mixer with a dough hook: mix flour and boiling water on low for 2 minutes, add tap water and mix for 6 more minutes until smooth. Rest covered for 30-60 minutes.
Shop-bought dumpling wrappers may be used. If frozen, defrost in the fridge before use. Moisten wrapper edges with water before sealing.
Fry 10 potstickers at a time for best results. For larger pans or more potstickers, increase slurry accordingly.

Nutrition

Serving Size: 3 potstickers (approx. 90 g)
Calories: 190
Sugar: 1.5 g
Sodium: 450 mg
Fat: 7 g
Saturated Fat: 1.5 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 35 mg