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Active Time
25 min
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Total Time
35 min
Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with store–bought wonton wrappers, is easy enough for a weeknight meal. A flavorful filling of ground chicken and celery (left over from Sage Stuffing) is seasoned with sesame oil and soy sauce and enclosed within the simply folded wonton—no pleats involved. We do cook the pot stickers the conventional way, by first frying them and then steaming them until the water evaporates and the bottoms are crisp and golden. It is imperative to use dark chicken meat (from legs and thighs) because it doesn't dry out the way leaner white meat can.
Ingredients
Makes 20 dumplings
Make filling:
Step 1
Cut celery into 2-inch pieces. With food processor running, drop in celery and garlic and finely chop. Stop motor and add chicken, 1/2 tablespoon soy sauce, sesame oil, and 1/8 teaspoon each of salt and pepper. Pulse until just combined.
Form dumplings:
Step 2
Put 2 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound a rounded teaspoon filling in center of each wrapper. Fold in half, into triangles or half-moons, and pinch edges tightly to seal. Make 18 more dumplings in same manner.
Make dipping sauce:
Step 3
Chop enough celery leaves to measure 1 1/2 tablespoons and stir together with remaining 3 tablespoons soy sauce and vinegar.
Fry dumplings:
Step 4
Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot, then arrange dumplings, slightly overlapping, in a spiral pattern and fry until bottoms are pale golden, 2 to 3 minutes. Add water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 6 to 7 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Holding plate and skillet tightly together, invert dumplings onto plate. Serve immediately, with dipping sauce.
Leave a Review
Reviews (11)
Back to TopHave made these a couple of times now and both times found the recipe to be easy and delicious. The dumplings are far tastier than the pre-made versions I have purchased at Trader Joe's and Costco. I don't use the dipping sauce so cannot comment on that.
stasia4
Marin County, CA
2/5/2017
My family loves gyoza, pot stickers, dumplings, etc. and we have made and enjoyed many recipes. This one is *so* easy, and super tasty. We used chicken thighs - the first time I trimmed them fairly thoroughly, the second time I left them more or less as is and both ground up in the food processor very well. (There's no such thing, in our part of the world, as buying "ground dark meat chicken...") I would recommend it up and down. We prefer steamed, so we put these in a colander/steamer instead of frying the second time around, but either way, they are delicious.
kklabracke
1/3/2017
Very easy to make and with flavors anyone would love. I need a nonstick pan with a lid. The lidded pan I used caused a problem with sticking.
mferazza
Seattle, WA
3/3/2014
So easy and pretty fun to make. I used leftover chicken thighs (chopped then added to the processor), so the meat for my filling was already cooked. It was really good, but I would still just go with ground chicken or pork next time, and cook it in the pot sticker for a slightly better texture and flavor. You could go either way, though. Served with sautéed baby bok choy and a green salad with ponzu vinaigrette.
lschmidt
Portland, OR
1/24/2014
These are really good. I couldn't find the dark ground chicken so I bought some chicken thighs, took off the skin, cut the meat off of the bones, and then threw that meat into the food processor. It worked out great. Although I used 4 chicken thighs and it made way too much. I could have used only 2 and I would have had about the amount for 20 pot stickers. The taste was fantastic.
Anonymous
Iowa
1/1/2013
Super yummy. We added also 1/2 carrot-grated, 2-3 TB grated yellow zuccini. We shredded the veggies first, then used the blade in the food processor to get them minced small. Put that in a bowl. Then chopped the meat to the right size. Thought about adding cilantro, too, or bok choy. We didn't steam with water. We used 1-2 TB soy sauce in 1 cup water to steam them. They come out salty already. Super good.
ds495
FC, Colorado
2/23/2012
Easy, delicious. Followed recipe exactly but with ground chicken breast and turned out great.
sweetkiwi
Boulder, CO
4/16/2011
I made this recipe just the way it said, and got great comments. I served them as one of my foods for New Years. Would make again.
vectorunicron
Charlottesville, VA
1/9/2011
3.5 stars-4 for simplicity! Everyone enjoyed this dish. I used ground breast meat and also added some cilantro to the sauce.
Anonymous
Vancouver
12/28/2010
I made a couple changes, some out of necessity, some for personal taste. I added an extra clove of garlic and quarter cup of cilantro in the beginning. I didn't have low salt soy sauce, so I didn't add more salt. I also only had white meat ground turkey, so I increased the sesame oil to 1/2 tsp. These were super easy! I filled 23 wonton wrappers (next time I'll fill them all a bit more) and had to do 2 batches b/c I could only fit about a dozen in at a time. Everything came together quickly. The dipping sauce was a bit salty...but I'm sure it will be better with the low-salt version. I'll probably add cilantro to the dipping sauce next time. The meat wasn't dried out at all and the overall flavor was fantastic! Once I tried these and realized how great they are, I went ahead and mixed up another batch of filling. I've got it ready to fill and make fresh tomorrow.
Anonymous
ky
12/18/2010
I made a couple changes, some out of necessity, some for personal taste. I added an extra clove of garlic and quarter cup of cilantro in the beginning. I didn't have low salt soy sauce, so I didn't add more salt. I also only had white meat ground turkey, so I increased the sesame oil to 1/2 tsp. These were super easy! I filled 23 wonton wrappers (next time I'll fill them all a bit more) and had to do 2 batches b/c I could only fit about a dozen in at a time. Everything came together quickly. The dipping sauce was a bit salty...but I'm sure it will be better with the low-salt version. I'll probably add cilantro to the dipping sauce next time. The meat wasn't dried out at all and the overall flavor was fantastic! Once I tried these and realized how great they are, I went ahead and mixed up another batch of filling. I've got it ready to fill and make fresh tomorrow.
Anonymous
ky
12/18/2010
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