Jiaozi appeared in China more than 400 years ago; today it remains a popular dish and is served at new years eve and spring festivals. I prepare several variations of the dish to thousands of people at the Cheesecake Factory located in Columbus Ohio; a popular menu item. Although I think the dish is more flavorful with a pork filling, chicken is just as enjoyable.
addition information on the history of Jiaozi:
Try this chicken pot sticker recipe at your next party or get together, a guaranteed WINNER!
Yield: 64 Pot Stickers
1 lb chicken, ground (can substitute ground pork)
2 cups cabbage, finely chopped
2 stalk green onion, finely chopped
½ carrots, small diced
2 teaspoons fresh ginger, finely chopped
2 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 cup vegetable oil
1 cup chicken stock or low sodium chicken broth
1 teaspoon salt
64 wonton wrappers (usually 1 pkg. found at most Asian markets)
1 Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
2 Mix chicken, cabbage, green onion, carrot, ginger, garlic, soy, rice vinegar and sesame oil in a kitchen aid with a paddle attachment, (or mix with hands or spatula, your choice. Filling can be mixed and refrigerated for 4-6 hours in advance).
3 On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
4 In a WOK or large skillet heat 1 tbsp oil, fry a batch of dumplings for 1 minute or until golden on one side, add 1/4 cup of stock into the pan, reduce heat to low, cover and cook without turning for about 7 minutes or until the dumplings are translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes (watch heat, do not allow liquid to disappear) or until the bottoms are dark brown, drain put on a platter and keep warm.
5 Repeat for the remaining 32 dumplings.