Chicken Potstickers
By: Anonymous
Published: Thursday, February 11, 2010 - 4:06pm

Ingredients




2 cups all-purpose (plain) flour plus extra
as needed
teaspoon salt
cup boiling water
2 cups finely-chopped napa cabbage
cup chopped blanched spinach
1 pound ground (minced) dark chicken meat
teaspoon grated peeled fresh ginger
2 tablespoons finely-chopped garlic chives
or green (spring) onion
1 teaspoon salt
teaspoon sugar
teaspoon freshly-ground white pepper
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon Asian sesame oil
teaspoon cornstarch (cornflour)
6 tablespoons distilled white vinegar
3 tablespoons light soy sauce
Chili oil as needed
Vegetable oil for frying

Preparation

1 To make the wrappers, in a food processor fitted with the metal blade, combine the 2 cups flour and salt and pulse once to mix. With the motor running, slowly pour in the boiling water. Continue to process until a rough ball forms and the dough pulls away from the sides of the work bowl, 15 to 20 seconds. Transfer to a lightly floured work surface. Knead until smooth and no longer sticky, about 2 minutes. Cover with a kitchen towel and let rest for 30 minutes. 2 Meanwhile, make the filling: Place the cabbage and spinach in a kitchen towel, wring out the excess liquid and place in a bowl. Add all the remaining filling ingredients and stir until combined. Cover and refrigerate until ready to use. 3 Uncover the dough and knead briefly. Cut in half. Roll out one half about 1/8-inch thick. Using a round cookie cutter 3 1/2 inches in diameter, cut out rounds. Set the rounds aside, lightly covered with the kitchen towel. Repeat with the remaining dough and all scraps. 4 To make the sauce, stir together the vinegar and soy sauce. Add chili oil to taste. Set aside. 5 To make the potstickers, put 1 tablespoon of the filling in the middle of a dough round. Fold the round in half and pinch the edges together at one end of the arc. Starting from that point, make 6 pleats or tucks along the curved edge to enclose the filling. As each potsticker is made, place seam-side up on a baking sheet, pressing down gently so it will sit flat. Cover with the kitchen towel and continue forming and placing the potstickers on the baking sheet until all are made. 6 Heat a 9-inch nonstick frying pan over medium-high heat. When hot, add about 2 teaspoons vegetable oil. Arrange 8 to 10 potstickers, seam-side up and just touching, in a spiral in the pan. Fry until the bottoms are browned, about 1 minute. Add water to come halfway up the sides of the potstickers and bring to a boil. Immediately cover, reduce the heat to low and steam-cook for 8 minutes, adding more water if necessary to keep the pan wet. 7 Uncover, increase the heat to high and cook until the liquid is absorbed and the bottoms are crispy, about 30 seconds longer. Transfer to a serving plate and keep warm; fry the remaining potstickers. 8 Divide the dipping sauce among individual saucers. Serve the potstickers hot with the sauce. 9 This recipe yields about 24 dumplings; serves 4 to 6. 10 Comments: Traditionally made with pork, Chinese potstickers work equally well with chicken. In a pinch, wonton skins may be used for the homemade wrappers; reduce the cooking time to 3 minutes.