Chicken Sausage Pot-Stickers

Although its time-consuming to hand roll a few dozen filled dumplings its really very satisfying. You get a better quality product, with ingredients that are not questionable. Once you’ve mastered the technique you can expect consistent results. There’s no guessing if its going to suck this time. The dough is simply hot water, flour and salt. The filling is chicken (or pork) sausage, ginger, scallion and garlic. That’s it. With what it costs to buy one $6 order of dumplings from a take-away you can make easily twice as much with a much better result

Chicken Dumplings

If you’ve made filled dumplings before, this recipe is just right for you. Once you’ve mastered the method the fillings are limitless. I used a chicken sausage I had laying around. You can use ground chicken meat with a pinch of fennel seed and some extra ginger and salt or you can use your favorite brand of sausage chicken, turkey or pork. I make only a few dozen at a time however you can very easily double this recipe to make them in bulk. They are wonderful to freeze. Just boil and fry right from the freezer and you’ve got a wonderful take-out fake-out supper in a matter of 10 minutes.

  • 1 cup flour
  • 1/2 cup boiling water
  • 1/4 teaspoon fine sea salt

In a bowl combine flour and salt. Mix to combine. Pour water over top. Using a fork combine. Once its cool enough to handle, but still warm knead the dough into a smooth ball. Divide the dough into two pieces. Wrap with plastic wrap and refrigerate for 20 minutes or up to a day in advance. (If your dough becomes cold it will need time to rest before rolling it out)

  • 1 pound chicken sausage (or other sausage/ground meat)
  • 2-3 tablespoons finely chopped green onion
  • 1 tablespoon minced ginger
  • 2-3 cloves garlic, minced
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • Pinch of salt, black pepper
Combine filling ingredients in a bowl and refrigerate until ready for use. The filling will benefit from resting a few hours. It helps the flavors to combine and become happy.
  • Roll out the dough to approximately 1/2″.
  • Cut into circles using a drinking glass or a biscuit cutter. I think that mason jar lids make ideal cutters. I use a heavy rolling pin to roll the dough once in each direction to flatten it out further. This way I can fit exactly 1 scoop of filling in it.
  • Using a tablespoon or small cookie scoop place about 1-2 tablespoons of filling into each round. I use a standard cookie scoop.
  • Wet your finger and trace around half of the circle to moisten the dough.
  • Fold the circle over the dough (if your filling is somewhat sticky or wet dip your finger in flour and pat it down into a football shape.)
  • Crimp together with your hands and then gently use a fork or your finger to crease the edges. I stick the edges together and place them on the counter. Using my pointer finger I press around the edges evenly distributing any air, pushing the excess air out of the dough and crimping the edge. If you have a pierogi or dumpling press you could use that. Set each one aside on a floured cookie sheet.

To Freeze:

Freeze individually on a cookie sheet. Once frozen place them in a zip tight baggy. If you don’t freeze them individually they will freeze together into a massive blob.
Preparation: (boiling)
Place dumplings into rapidly boiling water or stock. Cook for approximately 3 -10 minutes. (less time if they are not frozen) Once they are floating they are cooked. You need to pre-boil them before any other preparation.
Saute: (pot-stickers)
Place boiled dumplings into a hot panwith 1-2 tablespoons of  peanut oil. Add a few tablespoons of stock or water to the pan and place a lid on top. Or simply brown on both sides approximately 2-3 minutes.
Dumpling Soup-
Place boiled dumplings into bowls with hot Chicken stock, soy sauce and chopped green onions.
Potsticker Sauces- 
Regular Potsticker Dipping Sauce-
  • 3 1/2 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar (or sherry)
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • chili flakes, minced garlic, minced ginger
Combine and pour into bowls. Serve room temperature or warm with pot-stickers.

Orange Chili Sauce- I use an orange chili sauce, its especially  nice with chicken dumplings. It really adds a different kick to the dish.  If you are using fresh orange juice you may want to add some brown sugar.

  • 1/4- 1/3 cup marmalade (you can use orange juice and orange zest)
  • 1-2 teaspoons minced ginger (I use A LOT)
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 1-2 tablespoons rice wine vinegar (or sherry)
  • 1 clove minced garlic (or 1 teaspoon garlic powder)
  • 2 teaspoons sesame oil
  • 2 teaspoons sriracha or garlic chili sauce (optional but great)
-Green onions
Combine ingredients, serve in sauce bowls with dumplings. Leftover sauce also goes well on grilled chicken.