Homemade Chinese Chicken Pot Stickers

Recipe and photo by Tami Ganeles Weiser Yield:  24 appetizer-size servings (48 dumplings total)
Prep Time:  15 minutes Cook Time:  45 minutes

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.


2 pounds ground chicken, chilled

1 pound fresh shiitake mushroom caps,  very finely minced or processed (about 1 cup)

2 tablespoons coconut oil

1 tablespoon hoisin sauce

1 teaspoon dark soy sauce

1 clove garlic, very finely minced

1 teaspoon confectioners’ sugar

½ teaspoon rice vinegar

1 teaspoon five spice powder

½ teaspoon ground Sichuan peppercorns, optional

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

50 to 75 dim sum, dumpling, or wonton wrappers

3 tablespoons canola or peanut oil


Quick Broth:

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; see Kitchen Tip)

2 carrots, peeled and roughly chopped

1 cup shiitake mushroom stems, washed well

2 stalks celery, leaves attached


Dipping sauce:

¼ cup rice vinegar

¼ cup hoisin sauce

2 teaspoon toasted sesame oil

½ teaspoon hot toasted sesame oil, optional


  1. Combine the ground chicken, mushrooms, coconut oil, hoisin, soy sauce, garlic, sugar, vinegar, five-spice powder, peppercorns (if using), salt, and pepper in a bowl and gently knead to blend. Cover and refrigerate for at least 45 minutes or up to 1 day.
  2. Make the stock: Combine the chicken or vegetable stock, leeks, carrots, shiitake stems and celery in a medium-sized saucepan set over high heat and bring to a rolling boil. Reduce the heat to a simmer, and  cook, uncovered, for 25 minutes. Strain through a fine-mesh strainer into a bowl and set aside. You should have about 4 cups (see Kitchen Tip). This can be done up to 3 days in advance, and kept covered in the refrigerator.
  3. While the stock is cooking, make the dipping sauce: Combine the soy sauce, rice vinegar, hoisin sauce, and sesame oil (but not the hot oil—yet) in a small bowl and mix until thoroughly blended. Set aside until ready to serve.
  4. Make the potstickers: Line a rimmed baking sheet with parchment paper. Place a wrapper in the palm of your non-dominant hand. With your dominant hand, fill the wrapper with 1 tablespoon of the chicken filling, and partially close the dumpling by bringing the sides together. With the filled wrapper still in the non-dominant hand, use your dominant hand to make pleats or pinch the dough closed. Place on the prepared baking sheet. Repeat with the remaining wrappers and filling.
  5. Heat 1½ tablespoons peanut oil in a large nonstick wok or sauté pan with a lid over moderately high heat until hot but not smoking. Carefully place 6 to 8 dumplings, pleated sides up, into the hot oil, being careful not to let them touch one another. Cook for 30 seconds, or until the bottoms are lightly browned but not burned.
  6. Add 1⅓ cups of chilled or lukewarm stock (enough to submerge the potstickers about halfway) to the pan, making sure to gently move the dumplings a smidgen to keep them from sticking. Cover and cook for about 10 minutes, or until the liquid is evaporated. Transfer the dumplings, crisp sides up, to a platter and keep warm. Repeat with remaining batches of dumplings, replenishing the oil as needed.
  7. Add the hot toasted sesame oil to the dipping sauce, if using, and serve immediately with the dumplings.

Kitchen Tips

  1. You can substitute chicken fat for the coconut oil, if desired. Rendered chicken fat can be found in the freezer section of most grocery stores.
  2. If you haven’t cooked with leeks before, you need to know a few things: they’re delicious, but they absorb an amazing amount of soil as they grow, so you’ll need to wash them extremely well. First, trim off the tough outer leaves. Then, place the leek on a work surface, hold it by the root end and, with a sharp knife, slice lengthwise, starting about an inch from the root and working your way down the leaves (keeping the root end intact for the moment). Roll the leek over about half a turn, and slice again, so that the once tightly wound leaves hang in big strands from the root end. Wash well under running water, making sure to get in between each strand. When you are satisfied that all the dirt is removed, you can cut off the root end, trim any remaining tough green leaves and soak, slice or chop as the recipe requires.
  3. The Quick Broth recipe above makes more broth than you will need to cook the pot stickers. You can save any leftover broth and use it to cook rice; it gives it a little zing. Or heat and add some leftover cooked chicken and vegetables and some cooked rice or noodles for a quick lunch.

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