Chicken potstickers with a crispy skirt (鸡肉锅贴)

Method22 steps

1. 1

   Step 1: Put the wrappers’ 250 g all-purpose flour in a mixing bowl. Gradually stir in its weighed 70 g boiling water with chopsticks or a spatula, mixing until evenly combined.

   Uses 250 g all-purpose flour for the wrappers · 70 g boiling water for the wrappers

2. 2

   Step 2: Add the wrappers’ weighed 60 g tap water and bring the mixture together into a rough dough. Adjust with a little extra tap water only if needed; the dough should become soft after resting rather than sticky.

   Uses Flour mixed with boiling water · 60 g tap water for the wrappers · A little extra tap water, only if needed for soft dough

3. 3

   Step 3: Cover the rough dough and rest it for 10 minutes. Then knead again for about 1–2 minutes, until very smooth.

   Rest rough wrapper dough · 10 minUses Rough wrapper dough

   
4. 4

   Step 4: Cover the smooth dough and rest for another 30–60 minutes, until soft and elastic. Start checking after 30 minutes. Prepare the filling while it rests.

   Rest smooth wrapper dough · 30 minUses Smooth wrapper dough

5. 5

   Step 5: In a bowl, combine the 300 g raw ground chicken, 100 g drained sweetcorn kernels, 50 g grated carrot, three finely chopped fresh shiitake, two finely chopped scallion stalks and 1 tsp minced ginger. Add 1 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp toasted sesame oil, 1 pinch ground Sichuan pepper and 1 tsp salt.

   Uses 300 g raw ground chicken, preferably thigh · 100 g canned sweetcorn kernels, drained · 50 g carrot, grated · 3 fresh shiitake mushrooms, finely chopped · 2 stalks scallions, finely chopped · 1 teaspoon minced ginger · 1 teaspoon light soy sauce · 1 teaspoon oyster sauce

   
6. 6

   Step 6: Rub and mix the filling thoroughly by hand or with a spatula until the meat, vegetables and seasonings are evenly distributed. Cover and refrigerate the filling while rolling the wrappers.

   Uses Combined raw chicken filling

7. 7

   Step 7: Divide the rested dough into three equal portions. Keep two covered while working with the first.

   Uses Rested wrapper dough

8. 8

   Step 8: Roll the first dough portion into a rope and cut it into ten equal pieces. Keep any pieces you are not working on covered.

   Uses One of three equal dough portions

9. 9

   Step 9: Press one dough piece into a small disc with your palm.

   Uses One of the ten cut dough pieces

10. 10

    Step 10: Roll the disc into a thin round wrapper, turning it as you roll. Dust the work surface and rolling pin with a little additional flour if they stick. If the dough is hard to roll or springs back, cover and let it relax a little longer.

    Uses Pressed dough disc · A little additional all-purpose flour for rolling and the assembled-potsticker tray

    
11. 11

    Step 11: Put a spoonful of the chilled prepared chicken filling in the centre of the wrapper.

    Uses Rolled wrapper, loose dusting flour excluded · A spoonful of prepared chicken filling

12. 12

    Step 12: Fold the filled wrapper into a half-moon shape.

    Uses Filled wrapper

13. 13

    Step 13: Pinch the curved edge closed over the filling, leaving the two corners open.

    Uses Half-moon filled wrapper

    
14. 14

    Step 14: Roll and fill the remaining nine pieces, then repeat with the other two covered dough portions to make thirty potstickers. Lightly flour the surface where they rest so they do not stick. Keep the assembled potstickers and filling cold if cooking is delayed; set any excess filling aside in the refrigerator.

    Uses First shaped potsticker · Remaining nine cut dough pieces · Remaining two of three equal dough portions · A spoonful of prepared filling per remaining wrapper · A little additional all-purpose flour for rolling and the assembled-potsticker tray

    
15. 15

    Step 15: Optional make-ahead route: freeze the assembled, uncooked potstickers immediately in a single non-touching layer on a parchment-lined tray. Once completely frozen, transfer to an airtight bag or container and use within three months. Cook them directly from frozen; do not defrost. Skip this step if cooking them fresh.

    Uses Thirty assembled raw potstickers, excess filling excluded

16. 16

    Step 16: Fresh-potsticker route only: whisk 3 tsp cornstarch, 1½ tsp all-purpose flour, the slurry’s weighed 300 g water and ¾ tsp vinegar until smooth. This makes the slurry for thirty fresh potstickers. Divide it into three equal portions, one for each batch of ten, and skip the frozen-slurry step.

    Uses 3 tsp cornstarch for the base slurry · 1½ tsp all-purpose flour for the base slurry · 300 g water for the base slurry · ¾ tsp vinegar for the base slurry

17. 17

    Step 17: Frozen-potsticker route only: instead of the fresh slurry, whisk the same base 3 tsp cornstarch, 1½ tsp flour, 300 g weighed water and ¾ tsp vinegar with the frozen-route additions: 1½ tsp cornstarch, ¾ tsp flour, 150 g weighed water and ⅜ tsp vinegar. Divide the smooth mixture into three equal portions, one for each batch of ten frozen potstickers. Use only this slurry for the frozen route.

    Uses 3 tsp cornstarch for the base slurry · 1½ tsp all-purpose flour for the base slurry · 300 g water for the base slurry · ¾ tsp vinegar for the base slurry · 1½ tsp additional cornstarch, only for the frozen-potsticker route · ¾ tsp additional all-purpose flour, only for the frozen-potsticker route · 150 g additional water, only for the frozen-potsticker route · ⅜ tsp additional vinegar, only for the frozen-potsticker route

18. 18

    Step 18: Heat a heavy non-stick frying pan over high heat. Add about 1 tbsp cooking oil and arrange ten fresh or directly frozen potstickers in the pan, without crowding. Keep the remaining potstickers refrigerated or frozen until their turn.

    Uses About 1 tbsp cooking oil for the first batch of ten · Ten fresh raw potstickers, only if cooking fresh · Ten frozen raw potstickers, only if cooking frozen

19. 19

    Step 19: When the bottoms turn light golden, stir one portion of the slurry chosen for your route very well and pour it into the pan. Cover immediately with a lid and keep the heat high.

    Uses First panful of ten potstickers and frying oil · One of three equal fresh-slurry portions, only for fresh potstickers · One of three equal frozen-slurry portions, only for frozen potstickers

20. 20

    Step 20: Cook covered until the filling is cooked through, reaching 74°C (165°F) at the centre, and most of the liquid has evaporated. If the pan dries before the filling is ready, add a little water and cover again to finish cooking. Uncover once the filling is cooked and most of the liquid is gone.

    Uses Covered panful of potstickers with the chosen slurry · Extra water only if the pan dries before the chicken filling is cooked through

    
21. 21

    Step 21: Continue uncovered for about 30 seconds, watching closely, until the skirt is dry and crisp. Stop before it burns.

    Crisp potsticker skirt · 1 minUses Cooked first panful ready for final crisping

22. 22

    Step 22: Take the pan off the heat. Cover the potstickers with a serving plate and carefully invert the pan to transfer them, crisp skirt facing up. Cook the remaining twenty in two more batches the same way, using about 1 tbsp oil and one stirred portion of the chosen slurry for each ten. Serve warm with optional black rice vinegar and ready chilli oil for dipping.

    Uses Crisped first panful of potstickers · Remaining twenty fresh potstickers, only if cooking fresh · Remaining twenty frozen potstickers, only if cooking frozen · About 2 tbsp cooking oil for the remaining two batches · Remaining two equal fresh-slurry portions, only for fresh potstickers · Remaining two equal frozen-slurry portions, only for frozen potstickers · Extra water only if the pan dries before the chicken filling is cooked through · Black rice vinegar for dipping, optional