Chicken vegetable potstickers with red chili sesame dipping sauce
I’m a big fan of Asian cuisine and can eat steamed rice and kimchi everyday. Writing this blog post and potsticker recipe makes me laugh because I have a huuuuge connection with potstickers 🙂 As many of you (hopefully) know I was a professional cook in one of the best Denver’s restaurants for 3.5 years. It’s been a really cool journey and I learned so many things that you can create in your own kitchen. It surely was the best experience in my life! Do I want to come back to the kitchen again? The answer is no, only as a guest 🙂 It’s definitely interesting job but it also very stressful and you need to have a huge passion about cooking that I have for sure but only in my kitchen for my family and friends. If you are dreaming to be a chef in the future, this job is for you! I didn’t want to… that’s why I quit 🙂 but passion about cooking will always be with me. So, why do I have this connection with these yami dumplings? Well, just because I made TONS for my last two years that I was working in the restaurant. Honestly? I hated them! Imagine, I used to make about 150-200 seafood potstickers everyday! Why me? Because I was a badass at it, haha!! 🙂 No one else wanted to make them in the kitchen and it was kinda my responsibility and I just hated it 😀 Last summer, June 12, was my last day working at TAG restaurant and this meant the last day of making the potstickers! I said myself I’ll never make them again!!! But! after a year I finally was ready to make them at home! I couldn’t believe it but I still had a good skills and I had haven’t forgot how to shape them. Amazing!!
I decided to make very simple filling yet delicious. My choice was chicken and vegetables. Simple but so damn good! I went to the Asian grocery store which I truly love and enjoy every time I go there for some vegetables, my favorite mushrooms, sesame or red chili oil and the last but not the least is my favorite kimchi! I can eat it almost everyday!
I got everything I needed for a good potstickers and went home while it was a thunderstorm. I started to prepare the filling that took me just about 20 minutes. The most basic filling for the dumplings contain carrots, Napa cabbage, lots of ginger and garlic and shiitake mushrooms for the umami flavor. When the filling was ready, I opened a pack of gyoza skin and started to shape them. I was a little bit nervous but omg, I couldn’t believe myself but I didn’t forget this technique that I’ve learned at the restaurant. I promise one day I will show you how to do that! It’s really simple, just needs practice…. about 500 potstickers haha!!!! just kidding 🙂
Ok, let’s go! If you have some free time, you should definitely make them for your lunch or dinner! Additionally cook jasmine steamed rice and buy some good quality kimchi!
Servings: 36-40 potstickers
Cooking time: 1.5 hour
- Gyoza skin (dumpling wrappers)
- 1.5 lbs chicken breasts
- 1 large carrot, cut into very small pieces
- 1 cup shredded napa cabbage
- ½ cup shiitake mushrooms, cut into small pieces
- Half bunch of scallions. sliced
- 1 large piece ginger, minced
- 3 garlic cloves, minced
- 1 korean chilli pepper, seedless and cut into small pieces
- ¼ cup low-sodium soy sauce
- 2 tbsp sriracha sauce
- ½ tsp cumin
- 1 tbsp red pepper flakes
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Black pepper
- Salt to taste (optional)
- Chilli oil for cooking
- Sesame oil for cooking
For the dipping sauce:
- ⅛ cup chilli oil
- ½ cup low-sodium soy sauce
- ½ tbsp rice vinegar
- 1 tbsp sesame seeds
- 1 large garlic clove, minced
- 1 small piece ginger, minced
- Heat the chilli oil and sesame oil in a skillet and add the garlic and ginger. Stirring occasionally cook them on a medium high heat for about 2-3 minutes. Stir in the carrots and cook for another 4 minutes, until carrots are slightly softened. Stir in the mushrooms and cook additional 3 minutes. Add in the shredded napa cabbage, chilli pepper, soy sauce, sriracha, spices and cook until the excess of liquid will evaporate. Season to taste if needed and set aside.
- Cut the chicken breasts into the strips and it in a food processor. Stir in the vegetables, add the scallions and mix to combine. I added some salt but you can add more soy sauce instead, if needed.
- Fill the gyoza skin with the filling (about 1 tbsp) and shape them into the potstickers. Use the baking sheet tray lining with parchment paper for the potstickers. Refrigerate or freeze until you are going to cook them.
- Making the dipping sauce simply combine all the ingredients in a bowl and whisk to combine.
- Steam the potstickers for 5-7 minutes, the fry them in a frying pan from the flat side.
- Serve with chilli sesame sauce, scallions, steamed rice and kimchi.