Asian flavors and cooking techniques are all the rage lately. The home cook is getting more and more familiar with flavor profiles and ingredients that would have thrown them for a loop just a few years back. Hoisin sauce, fish sauce, sambal, and countless other ingredients can be found at your local grocer. This was not the case when I was growing up and probably still isn’t valid in my little hometown in south Louisiana. The internet and the elevation of the culinary arts has made it super simple to  get those hard to come by ingredients that will make your dish sing with authenticity.

One dish, well truly more of an appetizer, is on almost every takeout menu, offered at every Asian happy hour, and we are going to make it together. Potstickers!!!!! Otherwise known as pan-fried dumplings, Potstickers are loved by many. There are countless options for filling these delectable two bite beauties. We are going to make a flavor packed chicken version of these dumplings and pair it with a sweet and spicy dipping sauce that is not to be missed.

Before diving into the recipe, it is important to note that these little buggers are work. There is no way around it, but you can make them ahead of time and freeze them. I also have a few little tips and tricks that will make it easier. The first of which, get a dumpling press! This will save the trouble of forming and folding. A press will take out a lot of the tedious work. I am game for anything that saves me time and my back from pain. In the instructions you will notice mention of a nonstick skillet. However, I used my Le Creuset fry pan and a large lid. Cast Iron retains a more consistent heat than your traditional fry pan, which will create a beautifully browned bottom on the dumpling. Traditional cast iron may stick and depending on how well it was cleaned, it may discolor your final product. Le Creuset uses high-heat resistant enamel the inside of their fry pans so you don’t have to fuss over cleaning and seasoning.

Off to the matter at hand now, DUMPLING TIME!!!!

Chicken Potstickers

1 Lb. boneless, skinless chicken thighs cut into ½ inch pieces

2 bunches of baby bok choy, ½ inch pieces

½ of a Yellow Onion, minced

1 stalk of Celery, minced

2 small Carrots, minced

3 cloves of Garlic

3 Green Onions, minced

1.5 Tsp of grated Ginger

1 Tbsp. and 1 Tsp Soy Sauce

2 Tsp Sesame Oil

1 Tsp Sambal

¼ Tsp Korean Red Chili Flakes

1 egg

30+ Potsticker wrappers

Procedure:

1. Begin by getting your entire mise en place finished. This will make it easier when adding everything to the food processor and it will aid in not over pulsing the filling.
2. Pulse the vegetables and aromatics, 3 to 4 times, until coarse ground with a few larger pieces.
3. Add the egg and spices then pulse.
4. Place the chicken thighs in the bowl of the food processor and pulse it 4 to 5 times, just to begin breaking down your protein.

** You don’t want to leave the food processor running while you add all the ingredients, because the friction created by the machine will begin to cook your protein. Pulse it, and pulse it like you mean it!

1. Scrape down the sides of the processor bowl. Pulse the mixture a few more times to fully incorporate all the flavors.
2. This next step is essential to making beautifully flavorful and well-seasoned dumplings. Remove a tbsp. of the filling mixture and form it into a patty. In a nonstick skillet heat a tsp of oil and fry off the patty. Allow it to cool and taste for seasoning.
3. Once the seasoning has been adjusted, the real fun can begin, begin filling and forming dumplings.

1. Place a dumpling or wonton wrapper across the palm of your hand. Use a ½ ounce pastry scoop or spoon to dollop some of the filling into the center of the wrapper.
2. Moisten a finger on your opposite hand and trail the water along the outer edge of the wrapper. Bring the opposite corners together and press together to seal. This will create a triangular dumpling.** You are more than welcome to stop at this point. They will cook beautifully and give you the potsticker feeling without a ton of effort. However, if you are feeling bold and daring you may continue on with the next steps.Traditionally, the number of folds on the top of the dumpling would indicate what is contained inside. We are not going to get that technical, we are simply going to make them pretty.
3. Beginning at one side of the dumpling where the two ends meet, fold a quarter inch section of the top in on itself. Continue to “pleat” the seam side of the dumpling, until you make it all the way across the top.
4. Chill the potstickers in the fridge for about 30 minutes before cooking.

1. When ready to cook the dumplings in a large nonstick pan, heat 1 tbsp. of sesame oil over medium heat. Place the dumplings in the hot oil and fry for 1-2 Minutes.
2. Add ¼ – ½ Cup of water to the pan and place a lid over it all. Vent the lid slightly and allow to cook until all the water cooks out and the dumplings are golden brown on the bottom, approx. 3 – 4 minutes.  
3. Flip the dumplings and cook an additional minute or two until just beginning to brown.

Serve hot with dipping sauce.

Potsticker Dipping Sauce

¼ Inch Piece of Ginger

4 Cloves of Garlic

1 Tsp Sesame Oil

2 Tbsp Hoisin Sauce

3 Tbsp Soy Sauce

¼ Cup Brown Sugar

1 Tbsp Sambal.

Procedure:

1. Combine all ingredients in a small sauce pan. Heat on medium and stir until the sugar dissolves.
2. Remove from heat and place the mixture in a blender and blend on high until completely smooth.
3. Serve