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Chicken, lemongrass and coriander pot sticker dumplings
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Delicious pot sticker dumplings with juicy minced filling and a perfect soft-crunchy pastry.
Ingredients:
  • 500.00 ml plain flour
  • 2.40 gm salt
  • 250.00 gm hot water
  • 500g chicken mince
  • 2 sticks lemongrass, white part only, finely chopped
  • 125.00 ml finely chopped coriander leaves and stalks
  • 2 spring onions, finely chopped
  • 2 garlic cloves, crushed
  • 18.00 gm white sugar
  • 73.20 gm fish sauce
  • 1 tsp sesame oil
  • Soy sauce, for serving
Instructions:
  • Combine flour and salt in a large mixing bowl. Pour a portion of the water into the well formed in the center of the dough. Stir with a fork until well mixed. Knead the dough until smooth and soft, adjusting with more water if needed. Divide dough in half, wrap each portion in plastic, and set aside until use.
  • For the filling, combine ingredients and knead the mince in the bowl 20-30 times by hand to enhance the meat's protein and achieve a sticky, firm texture. Perform this step in the kitchen sink to minimize mess.
  • Take half of the dough and shape it into small balls. Roll each ball into a thin circle on a lightly floured surface. Use a glass or scone cutter to create perfect circles.
  • Fill each wrapper with 1 tablespoon of filling in the center. Moisten the edge of the wrapper with a little water, fold it into a half moon shape, and pinch the edges together. Optionally, create a fan-like edge by folding the sides together. Repeat with remaining wrappers and dough.
  • Get your steamer ready with a light coating of oil over boiling water. Steam for around 7 minutes, then transfer to a hot frying pan with a bit of vegetable oil and fry for 1-2 minutes. Serve with soy sauce.

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