Breville Test Kitchen

Chicken Pot Sticker Dumplings

Name: Chicken Pot Sticker Dumplings
Cook time: 7200 s
Total time: 7200 s
Yield: Makes 32
Ingredients: 3 large wombok (Chinese cabbage) leaves - cut in half lengthwise; 4 green onions - trimmed; 1 clove garlic - peeled; 1cm piece ginger - peeled; 2 chicken thigh fillets - approx 150g each, quartered; ½ tsp coarse salt; 2 tbsp light soy sauce; 7 tbsp neutral flavored oil - divided; 2 tbsp toasted sesame oil; 32 gow gee wrappers; 2.5cm piece ginger - peeled; 2 tbsp light soy sauce; 2 tbsp chinkiang vinegar

At the push of a button the Breville Food Processor chops the magic mix of chicken and veggies that make the fragrant filling for these bite-size wonders. Once their wrappers are on, they’re ready for the pan and some crispy-bottom action.

2 hrs total time

2 hrs active time

Medium

Makes 32

Ingredients

Measurements:

For the filling

3 large wombok (Chinese cabbage) leaves
cut in half lengthwise
4 green onions
trimmed
1 clove garlic
peeled
1cm piece ginger
peeled
2 chicken thigh fillets
approx 150g each, quartered
½ tsp coarse salt
2 tbsp light soy sauce
7 tbsp neutral flavored oil
divided
2 tbsp toasted sesame oil
32 gow gee wrappers

For the dipping sauce

2.5cm piece ginger
peeled
2 tbsp light soy sauce
2 tbsp chinkiang vinegar

Instructions

1To make the dipping sauce, assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the ginger. Remove the shredder. Add the soy sauce and vinegar and mix to combine. Remove and set aside to infuse.
2To start the filling, assemble the processor with the grey spindle and orange adjustable slicer set on 3 in the bowl and slice the cabbage and onions. Remove 1 tablespoon of the onions and set aside for serving. Remove the remaining onions and cabbage and set aside.
3Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the garlic and ginger and process until finely chopped, scraping down the side occasionally. Add a third of the chicken and process until evenly minced, scraping down the side. Add the salt, soy sauce, 1 tablespoon neutral oil, sesame oil and the remaining chicken and pulse until coarsely chopped. Add the cabbage mixture and pulse to combine.
4Cover the wrappers with a tea towel to prevent them from drying out. Working with one wrapper at a time, place 1 tablespoon of the filling in the centre of the wrapper. Brush the edge with a little water. Fold in half to enclose the filling. Pleat the edge of the wrapper and press to seal.
Tip: Uncooked dumplings can be frozen for up to 3 months. Steam from frozen for 15 minutes.
5Set a heavy-based frying pan over medium heat. Pour 3 tablespoons neutral oil in the pan. Place half the dumplings, in a single layer in the pan. Fry for 3 minutes, or until the bases are lightly browned. Reduce the heat slightly, add enough water to cover about a third of the way up the dumplings. Cover the pan and cook for 5 minutes, or until cooked through and the water has evaporated. Remove the cover and fry the dumplings for a few more minutes to crisp the bases. Allow to cool in the pan for 2 minutes before removing. Repeat with the remaining oil and dumplings.
6Serve the dumplings crispy side up, sprinkle with the reserved onion and dipping sauce.