Potsticker dumplings

Potsticker dumplings

The Real Food of China
Leanne Kitchen


Quantity Ingredient
300g plain flour
1/2 teaspoon salt
1 tablespoon vegetable oil
2 tablespoons vegetable oil, for frying
black rice vinegar, to serve
light soy sauce, to serve


Quantity Ingredient
300g boneless, skinless chicken thighs, trimmed and roughly chopped
1 carrot, grated
2 spring onions, finely sliced
1 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon shaoxing rice wine
1 small bunch coriander, leaves picked and roughly chopped
1 tablespoon ginger, finely chopped
2 garlic cloves, finely chopped
1 egg, lightly beaten
1/2 teaspoon salt


  1. To make the dough, combine the flour, salt and lard in a bowl, then add 185 ml water. Stir with a wooden spoon to just bring the dough together, adding a little more water if needed, to form a soft dough. Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Form the dough into a ball, cover with plastic wrap and rest at room temperature for 20 minutes.
  2. Meanwhile, to make the filling, put the chicken in a bowl with all the remaining ingredients and combine well. Refrigerate until required.
  3. Place the dough on a lightly floured surface and roll it into a log about 30 cm long. Cut the log into 24 even pieces, then roll each piece into a small ball. Using a small, floured rolling pin, roll each dough ball into an 8 cm circle, about 5 mm thick. Stack the rounds on a lightly floured tray and cover with a damp tea towel to prevent them from drying out.
  4. Put about 1 tablespoon of the filling across the middle of one round, lightly brush around the edge with water, then fold the sides up and over the filling, to meet in the middle. Press the edges firmly to seal, leaving the ends open (you can add a few pleats along the seam if you like). The dumpling should have a flat base. As you fill each dumpling, place it on a tray lined with baking paper, seam side up, and keep covered with a damp tea towel.
  5. Heat the oil in a large, heavy-based non-stick frying pan over a high heat. Working in batches, place the dumplings in the pan, flat side down and quite close together, then reduce the heat to medium and cook for 2–3 minutes, or until golden and crisp. Add 100 ml water, cover the pan tightly and cook for about 12 minutes, or until most of the liquid has been absorbed and the dumplings are cooked through. Check the water halfway through cooking and add a little more if required. Remove the lid and cook for another 2–3 minutes, or until the liquid has been absorbed and the bottoms of the dumplings are golden brown. Repeat with the remaining dumplings. Serve with small bowls of vinegar and soy sauce, for dipping.
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