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Easy chicken potstickers recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Create savory Asian-inspired chicken dumplings with bold flavors of lemongrass, sesame, and ginger. Pair with Kewpie mayo and shallots for an authentic Chinese meal.
Ingredients:
  • 500g chicken mince
  • 150g (about 1/4 ) wombok (Chinese cabbage), finely chopped
  • 3 green shallots, finely chopped, plus extra, thinly sliced, to serve
  • 2 lemongrass stems, pale section only, finely chopped
  • 2 tsp finely grated fresh ginger
  • 20.00 ml Sweet Soy Sauce, plus extra, to serve
  • 10.00 gm Mirin Seasoning
  • 1 tsp sesame oil
  • 60 gow gee wrappers
  • 80ml (1/3 cup) vegetable oil
  • Kewpie Mayonnaise 50% Reduced Fat, to serve
Instructions:
  • Mix the chicken, wombok, shallot, lemongrass, ginger, sweet soy sauce, mirin, and sesame oil in a spacious bowl.
  • Prepare 2 baking trays with baking paper. Take a wrapper and spoon 2 teaspoonfuls of chicken mixture onto the center. Moisten the edges with water, fold over the wrapper to enclose the filling, and press the edges together to seal. Transfer to the lined tray. Repeat with the remaining wrappers and chicken mixture.
  • In a large non-stick frying pan over medium-high heat, warm 1 tablespoon of vegetable oil. Cook one-quarter of the dumplings for 2 minutes until the bases are golden. Pour in 80ml (1/3 cup) of water, cover, and cook for 5 minutes until the dumplings are cooked through and the liquid has evaporated. Transfer them to a serving plate, cover to keep warm, and repeat with the remaining vegetable oil and dumplings in 3 more batches.
  • Garnish the potstickers generously with additional shallots and drizzle extra sweet soy sauce on top. Accompany with a side of mayonnaise for dipping.

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