Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
- MAKES approx. 40 pot stickers (dumplings)
- 1 package round dumpling wraps (available at Asian food stores, often frozen)
- 2 cups cooked chicken (leftover roasted), OR cooked shrimp (frozen is fine)
- 1 thumb-size piece galangal OR ginger, sliced
- 3 cloves garlic
- 3 spring (green) onions, sliced
- 1/2 cup fresh coriander/cilantro leaves and stems, chopped
- 1 Tbsp. fish sauce
- 2 Tbsp. soy sauce
- 1 Tbsp. oyster sauce (I used Golden Dragon brand)
- 1 Tbsp. sesame oil
- 1/4 tsp. white pepper
- OTHER: 1 cup chicken broth/stock, plus a little oil for frying
- If dumpling wraps are frozen, remove from freezer to thaw several hours before you will be wrapping.
- Place all other ingredients in a food processor. Blitz to create a fragrant and tasty filling.
- Making 6-8 dumplings at a time, lay out 6-8 wonton wrappers on a clean working surface. You will also need a small dish of water.
- Spoon a little of the filling onto the middle of each wrapper (about 1 heaping tsp.). Then dip your fingers in the water (or use a pastry brush) and moisten the outside perimeter of each wrapper.
- Bring the sides of the wrapper up over the filling and press together to seal. If it doesn't seal, moisten the edges with a little more water. Pinch along the seal to create a decorative edge.
- Set the finished dumplings on a plate dusted with a little corn starch or flour.
- Warm a large fry pan over medium-high heat. Add 1 Tbsp. oil and swirl around, then add the first batch of dumplings. Be sure to turn them often, as they burn easily. You want a light-brown sear on all sides. This only takes a minute or two.[/l]
- Standing back from the stove, gently pour 1/2 cup chicken stock/broth into the frying pan (the pan will sizzle and may spurt a little). Cover and allow dumplings to finish cooking (about 5-7 minutes).
- When most of the broth is gone, remove pan from heat. Use a spatula to gently lift the pot stickers from the pan and transfer to a serving plate. Tip: they are called pot stickers for a reason! But they will stick less if there is still a little moisture left in the pan - if the pan dries out completely, the dumplings will stick).
- Serve with a dipping sauce of your choice. I like them with the following mixture of sauces: 2 Tbsp. soy sauce, 2 Tbsp. Thai sweet chili sauce, 1 Tbsp. sesame oil, 1-2 tsp. regular Thai chili sauce, plus 1-2 Tbsp. fish sauce (add more fish sauce until desired saltiness is reached).
Other Serving Suggestion: My husband loves these dumplings served with cooked egg noodles (the stir-fry type). He makes up a small cup of the above mixture of sauces, then tosses noodles and dumplings together in the sauce. I have to admit, it's pretty yummy.