Chicken Pot Sticker Dumplings
For me the new year is always a perfect time to experiment with new foods and wines. Since the other week was the Asian Lunar New Year I decided to have an Asian inspired dinner. I have made many versions of pot stickers over the years for example my Mushroom Oven Baked Wontons but I always use a store-bought wrapper. This year I wanted to make my own dough!
So I set out researching many different versions of Asian dumplings and ended up creating this recipe. You could call them pot stickers you could call them dumplings, I call them delicious. The filling is a simple chicken and veggie mixture and the dough is simple.
You can shape and close them however works for you, but I liked to take the rounds and put the filling in the middle and pinch them closed so that they formed a round dumpling, I didn’t boil them immediately so they ended up flattening out a bit which was fine, and this gave them two nice sides for browning when they were pan fried.
I served these with a simple sauce, rice and a green salad. More importantly I served them with a tasty Oregon wine. I received this bottle as a sample from Rainstorm Wines in Oregon. The Pinot Gris was a tasty combination with the Chicken Pot Sticker Dumplings. Pinot Gris really goes well with lots of foods but I really enjoyed this pairing.
The crisp, bright, and full texture of this white wine, with a nose of white peach blossoms, stone fruits and vanilla did not compete or over power the dumplings and the dumplings were mellow enough to really compliment the wine.
Rainstorm Wines are 100% Oregon, made in the beautiful Willamette Valley. I had the opportunity to try a few others besides the Pinot Gris and they were rich yet have great acid. What I always am surprised is that they retail for around $15, I don’t typically buy much wine in this price point but when on a budget these are great!
Chicken Pot Sticker Dumplings
Ingredients
Dough
- 2 cups flour
- 1 teaspoon kosher salt
- 1 cup water
Filling
- 2 cups Shiitake mushrooms diced
- 1/4 head cabbage shredded fine
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 cup chicken broth
- 1 pound ground chicken Turkey can substitute
- 1/4 teaspoon kosher salt
- 1 inch ginger grated
- 2 cloves garlic minced
- 3 green onions chopped small
- 1/2 teaspoon black pepper
- red pepper flakes to taste
- 1/2 teaspoon Chinese 5 spice powder optional
Sauce
- 3 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- red pepper flakes optional
- 1 teaspoon hoisen sauce
Instructions
Make the Dough
- Mix the flour and salt together in a bowl. Pour the 1/2 cup water into the center and stir to incorporate. Stir in the remaining water and mix into a dough.
- On a floured surface kneed the dough for about 5-10 minutes until you have a smooth dough. Place in a lightly oiled bowl and cover with a kitchen towel, let rest for half hour on the kitchen counter.
Make the Filling
- Mix all filling ingredients together in a bowl.
Sauce
- Combine all ingredients together and set aside.
Assemble Dumplings
- Divide dough into 24, start by cutting dough into 4 and then roll each 1/4 into a 'log' and cut each into 12 equal pieces. Roll each piece into a ball.
- On a floured surface with a rolling pin roll a dough ball out into about a 4 inch circle. Place a tablespoon of the filling into the center. Now you could fold them in 1/2 into the classic half moon shape or hold it in your hand and gently start pinching up the dough around the filling to form a dumpling.
- At this point I placed the filled dumplings on a flour lined parchement paper on a baking sheet while i finished filling the dough. I made them in advance and at this stage put them in the fridge covered with a kitchen towel. This is where they flattened out, you could boil them at this point in advance and then pan fry when ready to serve to keep thier shape better.
- Bring a large pot of water to a boil. Also start heating a skillet over medium to medium high heat with a layer of vegetable oil.
- Boil about 6 dumplings at a time for 5 minutes. Gently spoon them out with a slotted spoon, gently try to dab excess water off before placing the boiled dumplings into the skillet where they will get that gorgeous golden browned color. To achieve the color will take about 3 minutes or so depending on how hot your pan is. Remove to a platter and serve with a drizzle of sauce.
