Homemade Chinese Chicken Pot Stickers


Who doesn’t love pot stickers? Little morsels of spicy, savory deliciousness! These are made with ground chicken and shiitake mushrooms and a spectrum of Chinese seasonings. One nice thing about this recipe is that while the filling requires only the caps of the shiitake mushroom, the broth in which you cook the pot stickers uses up all the shiitake stems (waste not, want not!). Allow at least 45 minutes for the seasoned ground chicken to chill.

What you will need

2 pounds ground chicken, chilled

1 pound fresh shitake mushroom caps, (about 1 cup) very finely minced

2 tablespoons coconut oil

1 tablespoon hoisin sauce

1 teaspoon dark soy sauce

1 clove garlic, very finely minced

1 teaspoon confectioner's sugar

1/2 teaspoon rice vinegar

1 teaspoon five spice powder

1/2 teaspoon ground Sichuan peppercorns, optional

1 teaspoon kosher salt

1 teaspoon ground black pepper

50-75 dim sum, dumpling, or wonton wrappers

3 tablespoons canola or peanut oil

4 cups Chef Nobu's Chicken Stock or Roasted Vegetable Stock or store bought low-sodium chicken or vegetable broth

1 large leek, cleaned and roughly chopped (about 1 cup; frozen are great)

2 carrots, roughly chopped

1 cup shitake mushroom stems, washed well

2 stalks celery, leaves attached

1/4 cup rice vinegar

1/4 cup hoisin sauce

2 teaspoons toasted sesame oil

1/2 teaspoon hot toasted sesame oil


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