Chicken Pot Stickers

IMG_2226Jiaozi 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.

Pad Thai Dipping Sauce
Ingredients:Serves: 2

1/2 cup tamarind paste (found at most Asian markets)
1/2 cup palm sugar or 1/2 cup brown sugar
1/4 cup chicken stock or low sodium chicken broth or 1/4 cup low sodium vegetable broth
1/8 teaspoon fish sauce (I use Squid brand found at most Asian markets)
1-2 tablespoon low sodium soy sauce
1 garlic clove, minced
Thai chili paste (to taste, found at many Asian markets)
lime juice (optional)


1 Whisk Tamarind Concentrate and Sugar in a medium sauce pot over medium heat until sugar dissolves.

2 Add Fish Sauce, Soy Sauce, Garlic and a pinch of Chili Paste and whisk.

3 Bring heat to high, boil for 30 seconds, remove from heat immediately.

4 Taste the sauce. If it is not salty enough, add drops of Fish Sauce (watch out, the flavor is very strong). If it is too sour, add more sugar. If it is too sweet, add more Tamarind Concentrate. If it is too fishy, add a squirt of Lime Juice. If not spicy enough, add more Chili paste or ground.

5 Allow cooling for 10 minutes before using or bottling.


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