Chicken and vegetable potstickers

By Jaime Rose Chambers | Dietitian

Published 2 December 2024

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This video duplicates the information in the recipe below. It shows the steps as described in the method and only has music as an audio track.

Our juicy chicken potstickers are packed with veggies and plenty of flavour (literally).

With ginger, garlic and just a hint of chilli, these dumplings are extremely versatile. They’re perfect for keeping warm on long winter nights, or relaxing with friends out the back on a fine summer evening. This recipe makes about 60 dumplings and allows for 10 dumplings per person.

Prep time

15m

Cook time

40m

Serves

Ingredients

1/2 small carrot, roughly chopped
1/2 small zucchini, roughly chopped
3 shallots, trimmed and roughly chopped
1 cup white or savoy cabbage, roughly chopped
2 tbsp minced ginger
2 tbsp minced garlic
500g chicken mince
2 tbsp soy sauce (regular or low sodium) or tamari sauce
1 tsp sesame oil
60 round dumpling wrappers
Extra virgin olive oil
Sea salt

Dipping sauce

1/3 cup soy sauce (regular or low sodium)
1/3 cup rice wine vinegar
1 shallot
1 tsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
1 tsp chilli paste or flakes, or fresh chilli, finely chopped

Method

Step 1:

Place the carrot, zucchini, shallots and cabbage into a food processor and pulse until finely chopped.

Step 2:

Heat a frypan to a medium-high heat and add 1 tablespoon of olive oil and the processed vegetables, ginger, garlic and a pinch of salt. Sauté for around 5 minutes or until the mixture is soft. Set aside to cool slightly.

Step 3:

Place the chicken mince into the food processor along with the cooled vegetable mix, soy sauce and sesame oil, and pulse until combined.

Step 4:

Set up a dumpling making station. You’ll need a tray lined with baking paper and a tea towel to cover the dumplings, a small bowl of water and a clear space to work.

Step 5:

Take one dumpling wrapper and place a heaped teaspoon of filling into the centre. Dip your finger into the water and run it around the edge of half the wrapper, then fold in half and press firmly to seal. Place on the baking tray, cover with tea towel and repeat.

Step 6:

To make the potstickers, heat a frypan on medium to high heat and add 1 tablespoon of oil. Place in as many dumplings as can fit comfortably without overcrowding.

Step 7:

Cook one side of the dumpling for 3 minutes or until golden. Then turn the heat down a little and hold the lid up to protect yourself (as it will spit) as you pour in about 1/4 cup of water. Quickly place the lid on for around 5 to 7 minutes or until the water has nearly evaporated. Then take the lid off and cook for another minute until the bottom of the pan is dry. Repeat the process with the remaining dumplings.

Step 8:

To make the sauce, mix all of the ingredients together in a small bowl, using more or less chilli to your liking.

Step 9:

Serve potstickers with dipping sauce.