{"id":9854,"date":"2020-05-31T09:29:18","date_gmt":"2020-05-31T09:29:18","guid":{"rendered":"https:\/\/redhousespice.com\/?p=9854"},"modified":"2022-06-07T17:06:53","modified_gmt":"2022-06-07T17:06:53","slug":"chicken-potstickers-with-crispy-skirt","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/chicken-potstickers-with-crispy-skirt\/","title":{"rendered":"Chicken potstickers (\u9e21\u8089\u9505\u8d34)"},"content":{"rendered":"\n

Stuffed with a delicious filling and pan-fried to perfection, chicken potstickers are a firm family favorite that we constantly crave. You should try them too!<\/em><\/p>\n\n\n\n

$\"Chicken$ <\/h2>\n\n\n\n
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What are potstickers<\/span><\/h2>\n\n\n\n
Potstickers refer to Chinese dumplings which are pan-fried instead of being boiled or steamed<\/strong>. It’s the literal translation of the Chinese term for this type of dumplings: Guō Tiē (锅=pot\/wok, 贴=to stick). Sometimes, another word Jiān Jiǎo\/煎饺 (pan-fried dumplings) is used to describe them.<\/p>\n\n\n\n
Usually filled with a delicious meat and veggie filling, potstickers are not only great in terms of taste but also very appealing for the two-in-one texture of the wrappers: the steamed top part remains soft while the fried bottom part becomes golden and crispy<\/strong>.<\/p>\n\n\n\n
To make it even more attractive, Chinese cooks often add a starchy slurry during the cooking process. It creates a lace-patterned crispy skirt around the potstickers<\/strong>. Delicious in the mouth and for your eyes. Today’s recipe Chicken Potstickers(鸡肉锅贴) is a great example.<\/p>\n<\/div>\n\n\n\n
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A chicken & sweetcorn filling<\/span><\/h2>\n\n\n\n
There are hundreds of ways to make delicious dumpling fillings<\/a>. I often pick what I have at hand and improvise with some general principles in mind: choose one type of protein (meat, tofu, eggs) and some vegetables, add herbs if necessary, season with what goes well with the main ingredients.<\/p>\n\n\n\n
$\"Ingredients$ <\/figure>\n\n\n\n
I’m very excited to introduce today’s chicken & sweetcorn filling which is the new favourite in our Red House<\/strong>! It’s not a traditional filling. But the taste is so satisfying!<\/p>\n<\/div>\n\n\n\n
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Here are what you need:<\/p>\n\n\n\n
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Minced chicken<\/strong>. I prefer mince chicken thigh which is more flavoursome than minced chicken breast. You can substitute it with minced turkey thigh, or pork if you like.<\/li>\n\n\n\n
Sweetcorn kernels<\/strong>. I use canned one without added sugar or salt. No need to mince them like other ingredients. Their crunchiness and natural sweetness really make this filling extra tasty.<\/li>\n\n\n\n
Carrot<\/strong>. I add it for extra nutrients and for its vibrant colour. <\/li>\n\n\n\n
Shiitake mushrooms<\/strong> offer great umami taste. You may use fresh ones or dried ones (soak in water for over 8 hours to rehydrate).<\/li>\n\n\n\n
Scallions & ginger<\/strong>. They are essential for most meat-based dumpling fillings.<\/li>\n\n\n\n
Soy sauce & oyster sauce<\/strong> provide aromatic saltiness and umami taste.<\/li>\n\n\n\n
Sesame oil<\/strong>. I love its intense nutty flavour. Make sure you use Chinese toasted sesame oil (not the pale-coloured raw sesame oil).<\/li>\n\n\n\n
Ground Sichuan pepper<\/a><\/strong>. This can be replaced by Chinese five-spice powder<\/a> or white pepper.<\/li>\n\n\n\n
Salt<\/strong>. Please feel free to adjust the quantity based on your own taste.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\n
How to make great wrappers<\/span><\/h2>\n\n\n\n
If you have followed my dumpling recipes, you definitely know that I am a strong advocate for homemade dumpling wrappers<\/a>. If you have never tried making them, please read ahead and find out the reasons why I encourage you to do so:<\/p>\n\n\n\n
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Only two ingredients required<\/strong><\/h3>\n\n\n\n
Flour & water. That’s all! Different from my usual dumpling wrappers which call for tap water only, I use a “half hot dough\/半烫面” formula<\/strong> for these potstickers. That means adding “1\/2 boiling water + 1\/2 tap water” to the flour. Wrappers made this way have a slightly softer texture which is great for the pan-fried version.<\/p>\n\n\n\n
All-purpose flour works well<\/h3>\n\n\n\n
No need to pay a special visit to an Asian shop to get “dumpling flour”. All-purpose flour works perfectly. Follow my flour-water ratio but please feel free to make adjustments (increase\/decrease a little the water volume) as flour of different brands has different water absorption capacity. <\/p>\n<\/div>\n\n\n\n
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Hand kneading can be easy<\/strong><\/h3>\n\n\n\n
You don’t need a stand mixer to make dumpling dough. Here is my trick: after initially combining water and flour to form a rough-looking dough, leave it to rest for 10 mins or so then knead again. It will take only 1-2 mins to make it very smooth. <\/p>\n\n\n\n
Resting does the magic<\/strong><\/h3>\n\n\n\n
After you’ve made the dough smooth, leave it to rest for another 30-60 mins. Then the dough will become soft and elastic, thus very easy to work with.<\/p>\n<\/div>\n\n\n\n
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$\"A$ <\/figure>\n\n\n\n
Follow the roll & turn method<\/strong><\/h3>\n\n\n\n
It can be tricky to roll a piece of dough into a round wrapper. But it isn’t impossible! Please have a look at my tutorial video<\/strong> in the recipe card below and follow my roll & turn method. Here are some troubleshooting tips:<\/p>\n\n\n\n
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Problem: <\/em>Dough too hard to roll<\/strong>. Solution<\/em>: Leave the dough to rest a little longer.<\/li>\n\n\n\n
Problem:<\/em> Dough sticks.<\/strong> Solution<\/em>:<\/em> Dust the work surface and the rolling pin with some flour.<\/li>\n\n\n\n
Problem:<\/em> Wrapper shrinks when rolling<\/strong>. Solution:<\/em> You probably have overly kneaded the dough right before rolling. Leave to rest for a couple of minutes to relax its gluten network. <\/li>\n\n\n\n
Problem:<\/em> Can’t roll it round<\/strong>. Solution:<\/em> Firstly, they don’t have to be perfectly round. Secondly, practice makes perfect!<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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The simplest folding method<\/span><\/h2>\n\n\n\n
$\"uncooked$ <\/figure>\n\n\n\n
Are you intimidated by dumpling folding? If that’s the case, you should try this recipe. No fancy pleating needed<\/strong>. All you have to do is pinching the edge of a wrapper to seal. In fact, the potsticker isn’t fully sealed. As shown in the image above, the two ends are left open<\/strong>.<\/p>\n\n\n\n
This partially sealed style is the most popular look of potstickers served in restaurants in China. It may not look sophisticated, but there is a good reason behind it. The open ends help the steam to circulate so it takes less time to cook through the meat filling. Without prolonged cooking, the wrapper retains a soft texture.<\/p>\n<\/div>\n\n\n\n
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$\"Folding$ <\/figure>\n\n\n\n
If you like this simple look but wish to try a different filling, I suggest you use a filling that isn’t too wet<\/strong>. Otherwise, the liquid can easily leak out from the unsealed ends. Or, seal your potstickers completely like common dumplings and increase the volume of the water\/slurry used for pan-frying. For inspiration, check out my guide on Ten Ways to Fold Dumplings<\/a> and Six Ways to Fold Wontons<\/a>.<\/p>\n<\/div>\n\n\n\n
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How to pan-fry potstickers<\/span><\/h2>\n\n\n\n
Compared to dumplings cooked using other methods (boiled\/steamed), potstickers are extra appealing for their golden, crispy bottom<\/strong> and their wonderful flavour and texture. As I explained in “Three ways to cook dumplings<\/a>”, the pan-frying process is actually “Fry, steam, fry<\/strong>”.<\/p>\n\n\n\n
$\"Potstickers$ <\/figure>\n\n\n\n
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Pour a little oil into the pan then add the potstickers.<\/li>\n\n\n\n
When the bottom part of the potstickers turns light brown, pour in cold water or slurry (explained later) then immediately cover with a lid.<\/li>\n\n\n\n
Uncover when the water evaporates. Cook another 30 seconds or so to crisp up.<\/li>\n<\/ol>\n<\/div>\n\n\n\n
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Quite simple, isn’t it? To ensure success, I have a few extra tips for you:<\/p>\n\n\n\n
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Keep high heat\/flame<\/strong> throughout the cooking. <\/li>\n\n\n\n
Use a reasonable amount of oil<\/strong> that’s just enough to coat the bottom of the potstickers. <\/li>\n\n\n\n
Thick-bottomed frying pans<\/strong> are preferable as they distribute heat evenly thus the potstickers get golden evenly. <\/li>\n\n\n\n
Pans with non-stick coating<\/strong> work better. If not, make sure you use a little extra oil and don’t move the dumplings until the bottom part hardens.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to make a crispy skirt<\/span><\/h2>\n\n\n\n
This the most exciting part that I’d like to share with you. On top of the golden crust at the bottom of the chicken potstickers, we are going to add a crispy skirt on the edge. In Chinese, we call it Bīng Huā Guō Tiē\/冰花锅贴 which means “snowflake potstickers”, although some think the skirt looks more like a lace pattern.<\/p>\n\n\n\n
$\"A$ <\/figure>\n\n\n\n
To create a beautiful, crispy skirt, you will need to replace water with a starchy slurry for the pan-frying process. I’ve tested numerous formulas of the slurry and finally found the ideal ratio which makes a light, airy and super crispy skirt<\/strong>. For frying 10 potstickers at a time, you will need:<\/p>\n\n\n\n
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1 teaspoon cornstarch<\/li>\n\n\n\n
1\/2 teaspoon all-purpose flour<\/li>\n\n\n\n
100ml water<\/li>\n\n\n\n
1\/4 teaspoon vinegar. Any type will do. It adds extra crispiness to the skirt.<\/li>\n<\/ul>\n\n\n\n
Always remember to stir the slurry very well right before pouring<\/strong> into the pan as cornstarch sinks to the bottom very easily. You may fry more chicken potstickers at once in a larger pan. In this case, increase the quantity of the slurry accordingly.<\/p>\n<\/div>\n\n\n\n
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How to make them in advance <\/span><\/h2>\n\n\n\n
A definite crowd-pleaser, potstickers\/dumplings is the dish I always serve when hosting dinner parties. They can be easily made in advance. Here is how I freeze them and cook on the occasion.<\/p>\n\n\n\n
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Assemble a big batch of potstickers. Place them on a tray lined with parchment paper<\/strong> (or dusted with flour) then put into the freezer.<\/li>\n\n\n\n
When completely frozen, transfer them into an airtight plastic bag\/container. Store in the freezer for up to three months<\/strong>.<\/li>\n\n\n\n
Without defrosting, pan fry the frozen potstickers following the same instructions<\/strong> explained above. Make sure you increase the quantity of the slurry\/water by 50% as it takes a little longer to cook through. <\/li>\n<\/ol>\n<\/div>\n\n\n\n
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Make a delicious dipping sauce<\/span><\/h2>\n\n\n\n
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Well seasoned and properly fried, these chicken potstickers taste wonderful on their own. However, it’s always nice to serve them with a good dipping sauce for an extra kick on the palate. I often use a minimalist sauce<\/strong> consisting of black rice vinegar<\/a> and homemade chilli oil<\/a>. Simple yet satisfying!<\/p>\n\n\n\n
Looking for more options? Read my post on “Six dumpling dipping sauces<\/a>”. It has some non-spicy choices and general tips on how to mix & match your own dipping sauce.<\/p>\n<\/div>\n\n\n\n
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My Ultimate Dumpling Guide<\/span><\/h2>\n\n\n\n
If you are keen to explore further, don’t forget to check out my Ultimate Dumpling Guide<\/a> which covers all aspects of this culinary art that I’m a huge fan of (Let me know if you have questions that I haven’t answered in my posts). Here are quick links to some of my dumpling recipes<\/a>:<\/p>\n\n\n\n
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Bi-colour vegetarian potstickers<\/a> <\/li>\n\n\n\n
Beef dumplings in hot & sour soup<\/a><\/li>\n\n\n\n
Pan-fried vegan dumplings with spicy sauce<\/a><\/li>\n\n\n\n
Har Gow, dim sim shrimp dumplings<\/a><\/li>\n<\/ul>\n<\/div>\n\n\n
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