Ingredients Meat & Poultry Chicken Ground Chicken Recipes Pot Sticker Dumplings and Soy-Vinegar Sauce 3.3 (85) 4 Reviews By Lucinda Scala Quinn Lucinda Scala Quinn Lucinda Scala Quinn is the former executive editorial director of food and entertaining at Martha Stewart Living, She is also the author of six cookbooks and founder of kitchenware brand, Mad Hungry. Editorial Guidelines Updated on March 11, 2024 Rate PRINT Share Yield: 36 dumplings Dumpling wrappers—Chinese wonton or Japanese gyoza skins—are widely available in the frozen-food section of most markets. They're the base for these savory, delicious pot stickers that you can make at home. From the book Mad Hungry by Lucinda Scala Quinn (Artisan Books). Ingredients Soy-Vinegar Dipping Sauce ½ cup soy sauce 1 teaspoon rice vinegar ½ teaspoon toasted sesame oil 2 teaspoons sugar 1 whole scallion, trimmed and sliced 1 hot green chili, thinly sliced 2 tablespoons water Dumplings ½ pound ground turkey, chicken, or pork (if using poultry, add 1 teaspoon peanut oil to the mixture) 1 cup finely chopped bok choy ½ teaspoon minced peeled fresh ginger 1 small garlic clove, minced 1 teaspoon soy sauce ½ teaspoon sesame oil ½ teaspoon coarse salt 1 large egg white 36 dumpling wrappers Peanut oil, for frying Directions In a small bowl, combine all ingredients for the dipping sauce. Set aside. In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white. Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used. To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don't move them. Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce. Originally appeared: Mad Hungry, November 2010 Rate It PRINT