Potstickers

Method6 steps · about 1 hr 10 min

1. 1

   Step 1: Firm the chicken (1 lb) briefly in the freezer if needed for cutting, then slice thinly, cut into strips and mince. Mix 1 tbsp Kikkoman oyster sauce, 1 tbsp Kikkoman soy sauce, 1 tbsp fish sauce, 1 tsp white pepper, 1 tbsp chicken bouillon powder, 1 tsp filling sugar, 1 tsp salt, 3 tbsp cornstarch and 2 tbsp marinade water; knead into the chicken and keep chilled. On a clean board mince the celery (4 stalk), cabbage (1 lb) and ginger (1 oz). Blanch the celery and cabbage in boiling water for about 1 minute, then drain, cool enough to handle and squeeze out excess water.

   Uses 1 lb chicken · 4 stalk celery · 1 lb cabbage · 1 oz ginger · 1 tbsp kikkoman oyster sauce · 1 tbsp kikkoman soy sauce · 1 tbsp fish sauce · 1 tsp white pepper

   
2. 2

   Step 2: Mix the prepared ginger and thoroughly drained, cooled vegetables into the marinated chicken, then add 1 tbsp Kikkoman sesame oil. Check that the filling holds together without excess liquid. Drain any loose liquid; if still too wet, add a little extra cornstarch only as needed, or chill to firm for wrapping. Keep the raw chicken filling refrigerated when not actively wrapping.

   Uses Marinated minced chicken, cooled squeezed vegetables and minced ginger · 1 tbsp kikkoman sesame oil · Extra cornstarch only as needed if filling remains too wet

   
3. 3

   Step 3: Set up the wrapper pack, chilled filling, a small bowl of clean sealing water and a tray. Put about 2 tsp filling in the unfloured side of each wrapper, using less if needed to seal it. Wet the edge lightly, fold into a half-moon and make about five pleats or another secure fold, pressing the edges fully closed. Continue for as many wrappers as the pack contains. If filling remains, keep it separate and cook it thoroughly to 74°C/165°F for another use rather than assuming one pack consumes the entire filling.

   Uses Prepared raw chicken-and-vegetable filling · 1 package potsticker wrappers · A small bowl of water for sealing wrappers

   
4. 4

   Step 4: Cook in uncrowded batches. Add oil from the 2 tbsp initial-pan supply and arrange potstickers without touching. Turn to medium-high, add enough steaming water to reach halfway up the dumplings and cover. Bring to a boil, about 3–4 minutes, then lower the heat and continue steaming until the water is almost gone and the chicken filling reaches 74°C/165°F at the centre. If the pan dries before the filling is cooked, add a little more water and continue covered. Uncover, loosen the dumplings and add oil from the separate 2 tbsp crisping supply as needed. Cover about 30 seconds, then turn and cook about 1 minute until golden and crisp; adjust the lid/heat as needed so excess moisture can escape. Share the oil supplies across batches and stop adding when the pan is sufficiently coated.

   Bring covered dumpling pan to a boil, then continue steaming · 4 minUses Wrapped raw potstickers · Up to 2 tbsp initial-pan oil shared across batches · Water, enough to reach halfway up potstickers in the pan · Up to 2 tbsp later crisping oil shared across batches

   
5. 5

   Step 5: Mix 1 tbsp white vinegar, 1 tsp chili oil and the separate 1/2 tsp dipping-sauce sugar in a clean bowl.

   Uses 1 tbsp white vinegar · 1 tsp chili oil · 1/2 tsp sugar for dipping sauce

   
6. 6

   Step 6: Taste test & plate: Taste to adjust the flavors of the sauce and plate once it's to your taste! This is usually served on a large serving plate and everyone can take the amount they want.

   Uses Fully cooked crisp potstickers · Prepared dipping sauce