Chicken potstickers with a crispy skirt (鸡肉锅贴)
A pleasure for both your palate and your eyes, chicken potstickers can be made to perfection in your own kitchen. A tutorial video & make-ahead instructions are included.
Servings: 30 potstickers
For the wrappers
- 250 g all-purpose flour see note 1
- 70 g boiling water
- 60 g tap water
For the filling
- 300 g minced chicken/minced turkey
- 100 g canned sweetcorn
- 50 g carrot, grated
- 3 shiitake mushrooms, finely chopped fresh or rehydrated dried ones
- 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, white pepper
- 1 teaspoon salt
For the slurry (for frying 10 at a time)
- 1 teaspoon cornstarch
- ½ teaspoon all-purpose flour
- 100 g water
- ¼ teaspoon vinegar
Make the dough (See note 2)
In a mixing bowl, gradually add hot water to the flour. Mix with chopsticks/spatula.
Then add tap water. Combine and roughly knead into a dough.
Leave to rest (covered) for 10 minutes then knead again until very smooth.
Cover and rest for a further 30-60 minutes until it becomes soft.
Mix the filling
Add all the ingredients for the filling into a mixing bowl.
For an even distribution of ingredients, use your hand to rub and mix (wear a food-prep disposable glove if you wish).
Roll the wrappers
Divide the dough into three parts.
Roll one part into a rope then cut into 10 equal sections (cover the rest to prevent them from drying out).
Press each piece into a small disc with the palm of your hand.
Use a rolling pin to flatten it into a thin disc (Please refer to my tutorial video below). Dust with flour if it sticks
Assemble the potstickers
Place a spoonful of the filling in the middle of a wrapper.
Fold the wrapper into a half-moon shape.
Pinch and seal the potsticker along the edge while leaving the two corners open.
Repeat to finish the rest. Remember to lightly flour the surface on which you place the assembled potstickers.
Fry the potstickers (see note 4)
Place a frying pan over high heat. Pour in oil (about 1 tablespoon for every 10 potstickers). Then add the potstickers.
When the bottom of the potstickers turns golden, pour in the slurry (stir well beforehand) then cover with a lid.
Leave to fry (remain high heat). Uncover when most of the water evaporates.
Continue for 30 seconds or so until the skirt looks dry and crispy (do not burn though).
Use a serving plate to cover the potstickers. Turn the frying pan upside down to transfer the potstickers onto the plate (the crispy part facing up). Serving warm with homemade chilli oil or a dipping sauce.
Freeze uncooked potstickers
Place assembled, uncooked potstickers on a tray lined with parchment paper (or dusted with flour). Put into the freezer.
When completely frozen, transfer them into an airtight plastic bag/container. Use within three months.
1. Please be aware that measuring flour by cups is less accurate and the flour-water ratio may vary depending on the brand of your flour.
2. You may use a stand mixer with a dough hook: Mix flour and boiling water for 2 minutes on low speed. Add tap water then continue for 6 minutes until smooth. Cover and rest for a further 30-60 minutes.
3. You may use shop-bought dumpling wrappers too. If frozen, defrost in the fridge before using. With a little water, wet the edge of the wrapper where you pinch and seal the potstickers.
4. I fry 10 potstickers at a time. You may fry more in a larger pan. Increase the quantity of the slurry accordingly.