Chinese Chicken Pot Stickers

Name: Chinese Chicken Pot Stickers
Prep time: 1 h 35 min
Total time: 1 h 35 min
Yield: 20
Cuisine: Chinese
Ingredients: 2 cups Gold Medal™ all-purpose flour; 1 1/2 teaspoons kosher (coarse) salt; 1/2 cup boiling water; 1/2 cup cold water; 3/4 lb ground chicken; 2 green onions, finely chopped; 2 teaspoons sugar; 1 teaspoon ground ginger; 2 teaspoons rice vinegar; 2 teaspoons soy sauce; Dash crushed red pepper flakes; Ground black pepper to taste; Canola oil

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Prep Time 1 hr 35 min
Total 1 hr 35 min
Servings 20
Ingredients 13

Ingredients

Wrappers

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons kosher (coarse) salt
1/2 cup boiling water
1/2 cup cold water

Filling

3/4 lb ground chicken
2 green onions, finely chopped
2 teaspoons sugar
1 teaspoon ground ginger
2 teaspoons rice vinegar
2 teaspoons soy sauce
Dash crushed red pepper flakes
Ground black pepper to taste

Oil for Deep-Frying

Canola oil

Instructions

Step
1

In medium bowl, stir together flour and salt. Gradually stir in boiling water. Gradually add cold water, stirring constantly, until a dough forms. On floured surface, knead dough until smooth, adding more flour if necessary. Cover with damp towel; let rest 20 minutes.
Step
2

Meanwhile, in large bowl, mix Filling ingredients. In 10-inch skillet, cook Filling over medium-high heat, breaking up chicken into crumbles as it cooks, until chicken is no longer pink. Remove from heat.
Step
3

Sprinkle additional flour in shallow baking pan. To mold potstickers, pinch off 1 tablespoon dough; roll out into a 3- to 4-inch round. Place 1 tablespoon filling in center of dough round; fold over dough and seal edges. Crimp edge, if desired. Place pot stickers in floured pan.
Step
4

Heat 3-quart saucepan of salted water to boiling over medium-high heat. Next to it, heat a few tablespoons oil in 10-inch skillet over medium heat. Boil potstickers 4 minutes; remove with slotted spoon, allowing excess water to drip off. Place potstickers in skillet, stepping back because this could cause spattering. Once bottoms of pot stickers are browned, remove from skillet with slotted spoon. Pat off any excess oil with paper towel. Serve potstickers with additional soy sauce.