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Chicken Pot Stickers with Dipping Sauce

Level: Easy

Serving: 24 servings

Total: 1 hr



2 cups all-purpose flour

1 1/2 teaspoons salt

1/2 cup boiling water


1 pound ground chicken

1/3 cup chicken broth

2 teaspoons sugar

2 teaspoons soy sauce

2 teaspoons rice vinegar

1 teaspoon grated ginger

1/4 teaspoon salt

2 scallions, finely chopped


Flavorless oil, for frying

Dipping Sauce:

Westside Sweet Chili Sauce


For the dough: Combine the flour and salt in a large heat safe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.

Knead the dough on a lightly floured surface for 5-10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.

For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions, and a bunch of turns of pepper.

To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.

Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil. Cook until the dumplings are browned, 2-3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.

For the dipping sauce: In a small bowl, pour approximately 1/4 cup of Westside Sweet Chili Sauce and serve the dumplings with the dipping sauce.

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