Lemongrass Chicken Dumplings

A delicious fragrant lemongrass chicken filled dumpling/pot-sticker you won’t be able to stop eating!

I love Asian flavors, if you haven’t been able to tell already from a good number of my recipes. And dumplings, dimsum, pot-stickers whatever you want to call them are one of my all time favorite appetizers. Except, that I don’t just eat them as an appetizer I can eat them as a whole meal! I can never get enough and it irks me that you only get about 4-6 in a plate at a restaurant. So what do I do? I make them at home.

I love all the different fillings and variations you can have with dumplings.You can have them steamed, fried, a little bit of both when they steam and pan fry to crisp up the bottom. An easy way to have all you can eat dumplings is by making them at home and freezing them to have on hand any time you have a hankering, which is exactly what I did last weekend.

Although it is a fairly simple dough of just water and flour, I didn’t make the wrappers myself. I just don’t have the patience for that whole process….so, I bought Gyoza wrappers  (they are the round pot sticker wrappers available in the refrigerated section  at most big grocery stores). I made a fragrant lemongrass chicken filling and folded them the only way I know how – with a pinch in the center and folds on either side…It may not look super fancy but it tastes all the same any way you fold it.

My chicken filing makes enough for about 1 whole packet of Gyoza wrappers which in my case was around 50 dumplings. So I cooked about a dozen or so right away and then froze the rest on wax paper lined sheet pan in the freezer. Once they hardened in the freezer and wouldn’t stick to each other, I transferred them to a ziploc bag for easier storage and to cook up whenever I want!

Soy-Ginger Dipping Sauce

I served my Pot Stickers with a simple Soy-Ginger Dipping Sauce (pictured above- See recipe) that I absolutely love, but need to remind myself not to eat too much of it cos it’s quite salty.

Here’s how you can make these delicious dumplings at home. And as always if you try and like this recipe do let me know in the comments below. Also I would love to see your dishes on Instagram and Facebook so tag me @picturetherecipe (instagram) and share them on https://www.facebook.com/PictureTheRecipe/ or simple tag them with #picturetherecipe.

Watch the Video version if this recipe:

Lemongrass Chicken Dumplings

2018-02-12 21:57:39

Yields 50

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Ingredients

1. 1 lb ground chicken
2. 1 1/2 Tbsp Garlic, minced
3. 1 tbsp Ginger, minced
4. 2 Tbsp Lemongrass, finely diced or paste
5. 1/4 cup Red Pepper, finely diced
6. 3 Green Onions, finely diced
7. 1 Tbsp Soy Sauce
8. 1 Tbsp Toasted Sesame Oil
9. 2 tsp Sriracha (chili sauce)
10. Salt, to taste
11. 50 Gyoza Wrappers (potsticker wrappers)
12. 1 Tbsp Oil
13. 1/2 Cup Water

Instructions

1. - Start by finely mincing the ginger, garlic, green onion, red pepper and lemongrass stalks (extra fine if using fresh, I couldn't find fresh so I used lemongrass paste).
2. - To the chicken chicken add...the garlic, ginger, red pepper, green onion, lemongrass (fresh or paste), soy sauce, sesame oil, sriracha & salt to taste. Mix everything up well with the chicken.
3. - Take a gyoza wrapper (they are the round pot sticker wrappers available at most stores). Scoop about 1/2 tbsp of the chicken filling in the center of the wrapper.
4. - Wet the outer edge of the wrapper with water. Then fold the wrapper in half pinching only the center.
5. - Make a couple folds on both sides of the center towards it. Before sealing the end, make sure there aren't any air pockets inside and pinch the edges well.
6. - Repeat the same with the rest of the wrappers.
7. - At this point you can freeze the pot stickers in a plate covered with cling wrap, then once frozen transfer to a ziploc bag. - Or you can cook them right away.
8. - To cook the pot stickers, you can steam them in a bamboo steamer for 15 to 20 minutes...
9. - Or, you can heat a tablespoon of oil in a skillet with a lid. When the oil is hot, add the pot stickers leaving space between each one. (you may have to make them in batches).
10. - Fry the pot stickers for a couple minutes until the bottom starts turning a little golden brown.
11. - Then add 1/2 cup of water to the pan and put the lid on immediately. Let the pot stickers steam for 10-12 minutes. Once they are cooked, take the lid off and let it continue cooking till all the excess water evaporates and the bottoms crisp up again.
12. - Serve hot with some soy-ginger dipping sauce...slurrrrp

By Noreen Hiskey (PictureTheRecipe.com)

Picture the Recipe https://picturetherecipe.com/

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