This is  more involved than my usual recipe but they come together surprisingly fast and are very freezer friendly. Do not let the long list intimidate you because they are so worth the work and the filling can be made while the dough is resting.

These are perfect served along my Asian Noodles with Chicken and Veggies and don’t forget the dipping sauce.



For the dough:
  • 2 cups all purpose flour
  • 3/4 cup plus 2 Tablespoons boiling water
    For the filling:
  • 1/2 cup finely chopped cabbage
  • 8 ounces ground chicken or pork
  • 2 Tablespoons finely chopped water chestnuts
  • 1 Tablespoon soy sauce
  • 1 1/2 teaspoon cornstarch
  • 1/2 teaspoon minced fresh ginger
  • 1/4 teaspoon sugar 
    For cooking:
  • 2 Tablespoons vegetable, divided
  • 2/3 cup chicken broth, divided


    For the dough:

    Place flour in a large bowl and make a well in the center. Pour in the boiling water and stir well with a wooden spoon. Place dough on a lightly floured surface and knead for 5 minutes. Shape into a ball, cover with plastic wrap, and let rest for 30 minutes.

    Unwrap dough and knead briefly. Divide dough into four pieces, place one piece on a floured surface, keeping the other three covered. Roll with a lightly floured pin to 1/8 inch thickness. Cut with a 3 inch diameter cutter. Repeat for the other 3 pieces.

    For the filling:

    Squeeze the excess moisture from the cabbage, place in a large bowl. Add in the chicken, water chestnuts, soy sauce, ginger, sugar and cornstarch. Mix well.

    To fill:

    Place 1 rounded teaspoon filling in the center of the dough circle. Moisten the edge of half the round. Fold circle in half and pinch the edges together. Sit dumpling down firmly seam side up. Cover finished potstickers with plastic wrap while assembling the rest.

    To cook:

    Heat 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Cook 1/2 the potstickers in the skillet for 5-6 minutes or until bottom is golden. Pour in 1/3 cup chicken stock and cover tightly. Reduce heat to low and simmer for ten minutes if freshly made 15 minutes if frozen or until all liquid is absorbed. Repeat with remaining oil, chicken stock and potstickers.

    To freeze:

    Place assembled potstickers on a cookie sheet. Freeze for 30 minutes or until slightly firm. Store in labeled freezer bags or containers for up to 3 months. Do not thaw before cooking.

    Makes 36 dumplings.


Linked to This Week’s Cravings  Mouthwatering Monday  Weekend Potluck, Ingredient Spotlight

I love comments and read each one I get

Sign up for updates via email or RSS. It’s free and easy. You can also find Cookin’ Mimi on Twitter or on the Facebook Fan Page

[tweetmeme source="cookinmimi" service="wp.me"]


Tagged: , ,

4 thoughts on “Potstickers

  1. Denise March 26, 2012 at 11:33 pm Reply

    awesome – I wanted to make potstickers from scratch to go with the General Tso’s using wild game! Thanks

  2. The Daily Dish March 28, 2012 at 7:59 am Reply

    Hey sweet friend, miss you like crazy. These look so good, you did such a good job with them – I’ve always wanted to try making potstickers at home. Your recipe sounds delicious!
    Thank you for linking this up to This Week’s Cravings!!

  3. Tiffany April 15, 2012 at 4:29 pm Reply

    We love potstickers, but I’ve never tried making them homemade before. These look delish!

  4. […] makes quick work of cabbage for potstickers and shreds carrots finely enough that even the non carrot likers will eat them in stir fries and […]

Comments make me happy.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 127 other followers