fantastic for any cake!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 12 pot stickers |
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 3 tablespoons vegetable oil
- boiling water
- 4 ounces ground chicken
- 4 water chestnuts, drained and finely chopped
- 3 green onions, finely chopped
- ½ teaspoon Chinese five-spice powder
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon white sugar
- 1 teaspoon sesame oil
- ½ cup oil for frying
Instructions
- Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
- Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
- In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
- Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
- Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 147 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Love this dumplings recipe!
I want to make Korean fried chicken dumplings with this recipe!
I made it glutin free by using a glutin free pasta dough recipe. They taste like you ordered them. Amazing
Very good recipe base. Did not add the cabbage becuse I have a carnivore for a husband–but it was still delicious!
Kind of time consuming.
These were AMAZING!!!!!!!!!!!!!!!! We loved them soooo much!
I made this for my friends and they loved it!
Great recipe! Followed the recipe exactly except used sweet italian sausage. Used them for chinese dumpling soup. This was delicious… Will definately be making alot. One note: Don’t leave dumplings in broth over nite-they get a little soggy!
These were fine but not impressive. The dough just didn’t have much taste, and that’s really what my husband and I like most about restaurant dumplings. The filling was fine, but it didn’t make up for the dough being less tasty than I’d hoped for.
Good but I’d almost rather just pay 4 or 5 dollars for dumplings at a chinese restaurant take out and only wait 15 minutes rather than 1 hour and 15 minutes
The recipe is tasty but I’m going to try half the five spice. I really enjoy five spice, I just feel like its too much for this particular recipe.
These dumplings came out great!!! These are as good, if not better than our local Korean BBQ house! The only thing i did differently is cooking the filling with the dumplings instead of before and it comes out great and like others suggested, instead of water i steamed them with chicken stock instead. Mine came out perfect and rolled the dough thin so not too doughy. yum yum! enjoy
Kids loved it. Will definitely cut down on the sugar. Were a little difficult to cook the dumplings without them breaking up. Any ideas will be welcome. Filling was great!!
great recipe! for those saying it is too doughy, roll them out thinner, or try putting more filling so there’s not too much dough around the edges.
AMAZING!!! I grounded up one chicken breast in my mini chopper and added ingredients to the mix. Insanely easy!
A lot fo prep work for mediocre results. The dough was too doughy. I will try wonton wrappers next time…
My sister made these for us and they were very good. She left out the 5 spice powder and used ground turkey (a little more flavorful). Yes they are a little doughy, but they are called “dumplings” so I think they are supposed to be that way and I thought they were delicious. Just don’t expect them to be crispy.
This is REALLY good. Even the pickiest eater on the face of the Earth ate them! Next time I will roll out the dough a lot thinner, though. Don’t follow the recipe on the “roll out to 6 in.” part. It’s too thick. Also, i didn’t use Chinese five-spice powder, I just used cinnamon and cloves and a little bit of chilli powder. Instead of soy sauce, I added teriyaki marinade/sauce. YUM!
Great dough! Definately need more boiling water though. The filling was a little sweetish for me, but my kids loved it! I guess I prefer a more gingery filling 🙂
I really enjoyed using the recipe for the dough. It was difficult to find a posting of this recipe – everyone seems to use premade ones. I did find however that you need more water than indicated – i also found it easier to spread the entier amount and make circular cut outs using a cup. Thanks a lot for the resipe and for how to pan fry – i have used the recipe atleast 7 times in the past two weeks.
Very good, I don’t think it was too much work if you like to eat good home made food. I used these in my won ton soup, which goes well with an Auslese Riesling by the way.