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Author Notes: Who doesn’t love pot stickers? Little morsels of spicy, savory deliciousness! These are made with ground chicken and shiitake mushrooms and a spectrum of Chinese seasonings. One nice thing about this recipe is that while the filling requires only the caps of the shiitake mushroom, the broth in which you cook the pot stickers uses up all the shiitake stems (waste not, want not!). Allow at least 45 minutes for the seasoned ground chicken to chill.
—The Weiser Kitchen
- 2 pounds ground chicken, chilled
- 1 pound fresh shitake mushroom caps, (about 1 cup) very finely minced
- 2 tablespoons coconut oil
- 1 tablespoon hoisin sauce
- 1 teaspoon dark soy sauce
- 1 clove garlic, very finely minced
- 1 teaspoon confectioner's sugar
- 1/2 teaspoon rice vinegar
- 1 teaspoon five spice powder
- 1/2 teaspoon ground Sichuan peppercorns, optional
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 50-75 dim sum, dumpling, or wonton wrappers
- 3 tablespoons canola or peanut oil
- 4 cups Chef Nobu's Chicken Stock or Roasted Vegetable Stock or store bought low-sodium chicken or vegetable broth
- 1 large leek, cleaned and roughly chopped (about 1 cup; frozen are great)
- 2 carrots, roughly chopped
- 1 cup shitake mushroom stems, washed well
- 2 stalks celery, leaves attached
The Dipping Sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon hot toasted sesame oil
- Place the ground chicken, mushrooms, coconut oil, hoisin, soy sauce, garlic, sugar, vinegar, five spice powder, peppercorns, salt, and pepper in a bowl and gently knead to blend. Cover and refrigerate for at least 45 minutes and up to 1 day.
- Make the stock: Combine the chicken or vegetable stock, leeks, carrots, shiitake stems and celery in a medium-sized saucepan set over high heat and bring to a rolling boil. Reduce the heat to a simmer, and cook, uncovered, for 25 minutes. Strain through a fine mesh strainer into a bowl and set aside. You should have about 4 cups (see Kitchen Tip). This can be done up to 3 days in advance, and kept, covered, in the refrigerator.
- While the stock is cooking, make the dipping sauce: Combine the soy sauce, rice vinegar, hoisin sauce, and sesame oil in a small bowl and mix until thoroughly blended. Set aside until ready to serve.
- Make the potstickers: Line a rimmed baking sheet with parchment paper. Place a wrapper in the palm of your non-dominant hand. With your dominant hand, fill with 1 tablespoon of the chicken filling, and partially close the dumpling by bringing the sides together. With the filled wrapper still in the non-dominant hand, use your dominant hand to make pleats or pinch the dough shut. Set aside on prepared baking sheet. Repeat with the remaining wrappers and filling.
- Heat 1½ tablespoons peanut oil in a large nonstick wok or sauté pan with a lid over moderately high heat until hot but not smoking. Carefully place 6 to 8 dumplings, pleated sides up and sides not touching, into the hot oil. Cook for 30 seconds, or until the bottoms have lightly browned but not burned.
- Add 1⅓ cups of chilled or lukewarm stock (enough to submerge the potstickers about halfway) to the pan, making sure to gently move the dumplings a smidgen to keep them from sticking. Cover and cook for about 10 minutes, or until the liquid is evaporated. Transfer the dumplings, crisp sides up, to a platter and keep warm. Repeat with remaining batches of dumplings, replenishing the oil as needed.
- Add the hot toasted sesame oil to the dipping sauce, if using, and serve immediately with the dumplings.