Oh, it’s dumplings season and I cannot begin to tell you how much I love potstickers. Although it is a lengthy process (especially if you are making everything from scratch), I find the process quite soothing. My favorite part has to be shaping the dumplings, though to be honest, I’ve only perfected about 2 wrapping techniques thus far.
I’ve been meaning to make dumplings since forever. But, the sheer amount of time they take has always put me off. After finally getting the chance to spend a slow weekend in, and what with the weather getting colder, I decided to prepare a large batch.
What You Need For Chicken Scallion Potstickers
- Chicken mince: I used minced chicken breast. You can use chicken thighs as well.
- Scallions: Plenty and plenty of green onions does the trick. Don’t be stingy with it.
- Soya sauce: We can’t have dumplings without soya sauce.
- Oyster sauce: To elevate the flavors, just a tad will do.
- Sesame oil: You can also use vegetable oil, but we’re trying to get more flavor.
- Black pepper: A scrunch or two should do
- Ginger & garlic: The holy grail of flavors
- Red pepper: Depending on how spicy you want your dumplings
I made the dumpling wrappers from scratch as well. You can skip this part if you are using store-bought ready-made dumpling wrappers. I haven’t been able to find any dumpling wrappers (or spring roll wrappers for that matter) in stores nearby so I usually end up making my wrappers myself.
To be fair, you can stuff your dumplings with just about anything you want. Some notable additions include corn, carrots, peas and cabbage. The more vegetables you add, the more flavor your dumplings will embody. For this recipe, I kept it simple and only added scallions.
Can I Freeze These Dumplings?
These dumplings freeze very well. I always make a large batch and store it in an airtight bag in the freezer. They can last up to a month without losing any flavor. And the best part is you don’t have to thaw them before cooking. Just be sure to give them a couple extra minutes during the steaming process to fully cook through.
What Can I Serve Potstickers With?
I love having potstickers with chili oil. I have my own recipe for a simple homemade chili oil you can make. I also have a delicious homemade dumpling sauce for you to try that will elevate the flavor game to another level.
Chicken Scallion Potstickers
36
dumplings3
hours10
minutesKeep your device screen on
Ingredients
- For the filling
400 g chicken breast mince
1 cup green onions (chopped)
1 tsp ginger paste
1 tsp garlic paste
4 tbsp soya sauce
1 tbsp oyster sauce
2 tbsp sesame oil
1 chicken bullion cube (or 1 tbsp if using powder)
1/2 tsp black pepper
1/2 tsp red pepper
- For the dough
2 cups flour
2 tbsp vegetable oil
1/2 tsp salt
3/4 cup water (or as needed)
- For the potstickers
2 tbsp vegetable oil
1/4 cup water
Directions
- For the filling
- In a deep bowl, combine all of your ingredients for the chicken potstickers filling.
- Knead together well until everything comes together.
- Set aside to marinate and allow the flavors to come together for at least 30 minutes. While your filling marinates, get started on your dough.
- For the dough
- In a bowl, combine your flour, salt and oil.
- Mix together well and slowly start adding the water.
- Knead until you have a stiff dough that comes together in a ball.
- Set aside to rest for at least 10 minutes.
- For the dumplings
- Once your dough has rested, divide it into 4 small balls.
- Using a rolling pin, roll out each dough ball into a thin sheet.
- Now using a cookie cutter (or the lid of a jar), cut out circular discs from your rolled out dough.
- Stack them using plenty of flour in between each disc so they don’t stick together.
- After preparing all your dumpling wrappers, start making your dumplings.
- Place about 1 tsp of filling into each dumpling wrapper and seal using any wrapping style you like. I used the classic crescent or half-moon folding technique.
- *For the potstickers*
- Place your oil in a pan over medium heat until the oil is hot.
- Add your dumplings to the pan and cook for about 3-4 minutes or until the bottom is golden and crispy.
- Now add your water and cover immediately to allow the steam to cook your potstickers through.
- After 4-5 minutes (or once your potstickers look glossy and translucent and all the water has evaporated), remove the lid and serve.
- Enjoy your chicken scallion potstickers with chili oil or a dumpling sauce.
Did you make this recipe?
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