Chicken Pot Stickers
Recipe: #17733
March 06, 2015
Categories: Chicken, Appetizers, Chinese, Baby Shower, Christmas New Years, Deep Fry, Ground Chicken, more
"These are a nice change from the more standard beef or pork potstickers, the home made dough is easier than pie (crust that is). Serve with your favorite Asian dipping sauce or plain soy sauce. Makes 12 dumplings"
Original is 12 servings
Ingredients
- DOUGH
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- FILLING
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Nutritional
- Serving Size: 1 (42.6 g)
- Calories 102.3
- Total Fat - 4.1 g
- Saturated Fat - 0.6 g
- Cholesterol - 22.7 mg
- Sodium - 207 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 0.5 g
- Sugars - 0.6 g
- Protein - 3.4 g
- Calcium - 5 mg
- Iron - 0.5 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Step by Step Method
FOR THE DOUGH
Step 1
Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
Step 2
Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
Step 3
Thoroughly mix the filling ingredients together (except the oil for frying)
Step 4
Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.
Tips
No special items needed.
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